Preheating the oven can also increase the risk of thermal shock shattering the glass. The maximum tolerated temperature change for soda-lime glass is only ~60C.
Not being able to put it under a broiler is a huge disadvantage for nicely finishing dishes like a lasagna.
I thought preheated was the LEAST shocking to devices in the oven, otherwise they're in the cold oven (fine) until you start heating and they take the full energy from the elements trying to get the env to temp(not good). I guess too it would depend what the dishes are being set on in the oven - wire rack versus pizza stone/steel, ... I wouldn't think the hot air (poor conductor) would be as shocking as the direct energy from the full-on elements.
Unless your mac&cheese was premade, put into the fridge, then directly into the oven at cook time?
Not being able to put it under a broiler is a huge disadvantage for nicely finishing dishes like a lasagna.