Tips for Making the Best Mac and Cheese

1. Cook pasta to "al dente." Subtract 1-2 minutes from cooking time on package directions. 
2. Different pasta shapes will have different volumes. One cup will hold more small pasta shapes (like elbow macaroni) than larger ones (like rotini or penne). In general, 1 pound uncooked pasta = 4 cups. 
3. Cheese measurements differ, and not all experts agree. The denser and moister the cheese, the more weight it will have by volume. Shred size is also a factor. A cup of large shreds will weigh more than a cup of feathery small shreds. 4 ounces Cheddar and Gouda = 1 cup shredded 2 ounces Feta and Blue = 1/3 cup crumbled .
4. If you are making a béchamel sauce (butter + flour + milk) for the macaroni, add the milk very slowly, whisking constantly, for the perfect consistency. 
5. Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.  

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Source: http://www.allthingsmacandcheese.com/tips-for-making-the-best-macaroni-and-cheese-  recipes