Nice. I started my move to all-grain the same way. Very basic home made recipes to help me get my water profile and basic grain bill and efficiencies dialed in. Now I make more flavorful all-grain recipes, but always keeping in mind my basic grain profile.
I too like Ipa and Pale ale. I really like light color IPA and pales with relatively low ABV. When researching these types of recipes I found that it is actually a little tricky to keep the color light but add complexity and flavor to the malt, keeping in mind that sweet malt flavors are not very desirable. What I have found is that using a good two row malt with an addition of munich or using a 'Pale ale' malt with a little less munich or even some vienna can add great complexity. Currently I use two pale ale grain bills:
1: 2 row (83% ), Munich (7%) , Flaked wheat (5%) , and crystal 15 (5%)
2: 2 row (85%), belgian biscuit (6%), Munich (6%) carapils (3%)
The idea is to add something that will contribute some robust malty and grainy flavors, a small amount of something with color and a complicated sweetness or other carbohydrate flavor and something that can contribute to mouthfeel. We need something to add mouthfeel because we will be mashing for a dry finish and it may be hard to keep it from seeming watery otherwise.
I shoot for a mash temp that starts at 154 to 152 and ends at around 148 after 60 minutes.
As for Hops... Cascade is a great start. You will probably find that Centennial, Chinook, CTZ can accompany the cascade well at a low cost. If you are a true hop head, search out some Simcoe, Amarillo or Citra hops, they can all offer amazing hop flavors.