I didn't take any pictures, since my family was hovering around me as I was cooking, but I made the Artisanal Macaroni and Cheese from this month's Saveur... and it was a pretty good crowd pleaser. While it's hard to figure how you could go wrong with pasta covered in cheese... for some reason I have it in my head that homemade mac and cheese is really hard to do well... or at least a lot of effort to make... why else would people make that neon yellow stuff otherwise? Well, some people just love powdered cheese (I sure did when I was a kid), but honestly there is nothing hard about this recipe beyond finding all the cheeses in your local supermarket. Parmesan, Gruyère, and fontina are all over the place, but something like Comté... not so much. While I think you could easily get away with just doubling the Gruyère contribution, it's worth grabbing Comté if you can find it, since it has a noticeably milder flavor than Gruyère.
Anyway, it was great... especially loved the Panko topping... and with the only prep work being cheese grating, I think it's certainly feasible to get it on the table in an hour, depending on how good you are at multitasking.