I use:
1 pound elbows
make about two cups bechmel sauce
add a lot of mild cheddar (sharp or ex-sharp are too grainy and don't come out creamy)
and a bunch of American & swiss...
mix all together and put in the ceramic pot...
topped with butter fried bread Itallian crumbs...
Bake at 350F covered with alum. foil for 1/2 hour, then uncover and bake for an additional 1/2 hour to brown...
let stand for 15 minutes before serving...
a deep ROUND or OVAL pyrex dish works well too...
NOT SQUARE!
I use round or the corners will burn...
Deb also puts thin sliced kielbasa in the macaroni water to cook with the pasta... and then adds it to the mac & cheese mixture...
for really creamy, make the cheese sauce in a double-boiler...