The little smokies idea sounds good too...Sometimes in the summer I throw in a chopped up jalapeno. My MIL makes her mac and cheese like this
8 oz cooked medium shellpasta
1lb ricotta
1 cup mozzerella
I can diced tomatoes

cook shells, drain and toss in ricotta, half the mozzerella and the tomatoes. Bake at 350 for 15-20 mins, top with remaining mozzerella and put under broiler to brown cheese....
YUM...also something useful to make with all those tomatoes I will be canning