I made this yesterday with a 16 oz. box of elbows but the rest of the recipe proportions the same to ridiculously decadent deliciousness. The only other substitution I made was to use one cup of sharp cheddar and one cup monterey jack instead of two cheddar. I added a little Parmigiano Reggiano and, of course, some hot Hungarian paprika.
I used seasoned Japanese Panko breadcrumbs for the top.
In any case, if you’re looking for a good old fashioned baked mac and cheese, I highly recommend this recipe. 🙂