I also have a Bacon Broccoli Mac and Cheese recipe I’m just wild for! Peas, carrots, broccoli, kale, squash, onion, etc… If you like it – cook it up and add it! Use any combination of vegetables you can dream up. Also the anti-caking agents and additives in pre-shredded cheese will not melt properly and won’t work as well for this macaroni and cheese. They have more flavor, better flavor, and zero sketchy additives. I’m always an email or tweet away if a random question pops up – don’t hesitate to ask! why use freshly grated cheese? I’ll try to re-test with larger shells and different pasta as time goes by to provide instructions for any substitutions you might need to make! Just let me know if there’s something you need me to test! Because the recipe was written using mini shells, less time was needed to cook the pasta. Even medium pasta of a different shape might need to be partially boiled in water for a few minutes because they seem to soak up milk differently than the mini shells I used. If you’re using larger noodles, par-boiling the pasta in water before adding to the milk will help them cook faster and more thoroughly. The amount of milk and cheese needed may increase with noodle/macaroni size.