I’d recommend doubling (or tripling) a standard recipe and baking it in two (or three) separate batches. It will cook more evenly if it is in smaller baking dishes, anyway.
Maybe you were planning to do that in any event.
I’ve been using the recipe on the back of a Mueller’s Elbow Macaroni box for years, even though we now live in an area where Mueller’s isn’t available.
Might try this, from Women’s Day:
Cream cheese replaces the usual flour-milk combo for a simpler (and surprisingly low in fat) take on this velvety sauce. You’ll be surprised at how much a small pinch of nutmeg helps bring out the cheesiness.
TOTAL TIME: 0:25
INGREDIENTS[/h3]1 lb. Pasta1 tbsp. olive oil1 medium onionKosher salt and pepper1 clove garlic� c. whole milk4 oz. lowfat cream cheese� c. grated Parmesan (1 oz)Pinch freshly grated or ground nutmeg[/ul]
DIRECTIONS[/h3]Cook the pasta according to package directions. Reserve � cup of the cooking liquid, drain the pasta and return it to the pot.Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan and nutmeg and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. Toss with the pasta, adding some of the reserved cooking liquid if the pasta seems dry.[/ol]