Interesting mac n' cheese recipes today - including one they said was fabulous using uncooked elbow macaroni. You bake at 375 covered for a half and hour, uncover, stir and bake another half hour.
I'm definitely trying that one. They also did a taste test of a bunch of store bought mac n' cheese products. One main point of the article was that mac n' cheese is best when you stick with cheddar and even American cheese, and the more the better. Apparently American cheese doesn't get grainy when baked the way many natural cheeses do.