Whole wheat rotini and cheese
Basically, I cooked the noodles (and, in this case, carrot medallions) to al dente while I made the sauce--mixed up and seasoned a roux (equal parts butter and flour with some paprika, salt, and pepper), added four times the milk and brought it to a simmer, then melted in twice as much cheese (some leftover sharp cheddar and colby). I've never quite made this recipe the same way twice, since I've gone along according to what type of pasta and cheese I've used and whether I've added anything, like veggies. In somewhat more careful terms, for a half dish (I usually cook to serve one and have leftovers, and I have smaller dishes to match--a pie plate should work here):
1. Preheat oven to 350.
2. Cook 2 cups of whole wheat pasta to al dente.
3. Melt 3 Tbsp butter.
4. Stir 3 Tbsp flour until smooth.
5. Season with a dash of paprika, a pinch of salt, and a dash of pepper (and minced garlic, diced onions, whatever else is around ... and edible).
6. Stir in 1 cup milk until smooth and just starting to simmer.
7. Stir in 2 cups (about 8 ounces--not all cheeses are created or shred up equally) of shredded cheese until the mixture is smooth and saucy.
8. Pour into baking dish and spread bread crumbs over the top.
9. Bake 45 minutes to an hour, until crumbs are toasty and cheese is bubbly.
Then there's the optional egg. It adds good richness and helps with binding. If you want it, temper an egg into the bechamel (butter, flour, and milk sauce) before adding the cheese.