Mac and Cheese Please!

Some dishes are classics for a reason. They are universally hailed as just plain delicious. Baked macaroni and cheese falls safely into that category. It's one of those quintessential comfort foods. Perfect for its simplicity (not to mention the fact that cheese has a minor opiate effect on the brain!) and amazing just as it is.
That being said, sometimes it is fun to redo a classic. Take it apart and rebuild it, occasionally making it better, occasionally ending up with a spectacular failure. Tonight's foray into the classic revisited comes from Vegetarian Times magazine. Dubbed "Grown-Up Mac and Cheese", it's a fancy way of saying mac and cheese with some green things added in. Of course, as an avid lover of green veggies, I was perfectly happy to combine spinach with my pasta and cheese, though I have several friends who would regard this as an unforgivable pollution of an already perfect dish.
Naturally, I made a few tweaks to the recipe, as I have already admitted to my inability to follow a recipe to the letter. First switch: whole wheat pasta for plain. Yep, that's right, I opted to make it less healthy! Scandalous, I know. However, I truly dislike whole wheat pasta and, considering the fact that I eat pretty damn healthy most of the time, I'm not going to feel guilty for clinging to my plain old enriched pasta. Switch number two: instead of 1/2 cup of parmesan cheese, I opted for a 1/4 cup of parmesan and a 1/4 mozzarella. Why stick with a single type of cheesy goodness when there are so many varieties available?
Otherwise, I made the recipe according to the directions. Cook pasta, make the sauce (1/4 cup flour, 2 cups fat-free milk, cooked over medium heat until thickened), add in spinach (cooked to wilting before making the sauce), 2 cloves minced garlic, the penne, and 1/4 tsp. of nutmeg. Add a little extra cheese on top. Pop in the oven at 350 for 45 minutes or until the top is browned. Enjoy (or not, depending on your view of green things mixed in with the cheese).
Verdict? Mostly good, but a little bland. The nutmeg was a delightful addition, and I like the idea of adding sweetness that opposes the creamy cheesiness. I think, perhaps, I shall add a few things in next time. Thing the first: a little brown sugar. Maybe that will be too much sweetness, but, well, what's good cooking if not a constant experiment? Thing the second: stronger flavors of cheese, perhaps asiago or sharp cheddar. Maybe go for a nice four cheese blend. You can never have too much cheese (unless, of course, you're lactose intolerant, but that's a tragedy that doesn't bear thinking about!).
Overall, it's a recipe I'll keep, though I'll have to work to find my own variation that suits my tastes.