Pasta shapes besides penne work in this casserole. Elbow macaroni, medium shells, radiatore, rotini and cavatappi are all fine choices.
We've used cooked, smoked sausage in this upscale macaroni and cheese to give it a subtle smoky flavor. Reduced-fat smoked sausage, turkey sausage or kielbasa sausage work, too.
Sub this topping for the Parmesan and Italian seasoning combo: 1/4 cup Progresso Italian-style bread crumbs and 1 tablespoon melted butter or margarine.