A single good stir at 1-2min of cooking is enough to avoid all sticking (although I still do it a couple more time just in case tbh, the stirring feel tells me how close to cooked they are anyway)

I’ve always used the rolling boil for stirring when making macaroni or other noodles. Maybe a minute of agitation in the beginning to get it going but it lets me set and forget. Maybe add a teaspoon or two of an oil to knock any bubbles out to avoid spill over / foam.

I've thought about that but it's not a problem for me. I throw the pasta in, give it a stir, then leave it until the timer rings. Never have any sticky clumps.