Try cavatappi. Larger than macaroni, with a spirally shape that holds the sauce well.
i usually make casserole style mac and cheese in the oven, similar to the recipe zipper posted. sometimes i like to have it from a box, though. it’s really a different animal altogether. inspired by this thread, i made boxed mac and cheese the other night and then went through the cabinets to find stuff to add to it. i ended up adding peas, canned chopped tomato with basil, and melted some grated cheddar cheese with breadcrumbs on top in the microwave. yum!