The only adjustment I made was to add more pepper and nutmeg to the bechamel (I pretty much add more spice to every recipe, that's just my personal taste preference).
As much as I love creamy pasta dishes like bechamel - rich lasagna, macaroni and cheese, and baked pastas, that combination of ultra-rich dairy and pasta is a ticking tummy time bomb, so I try to avoid it unless it's really, truly worth it.