Why use American cheese in this recipe?

American cheese contains emulsifiers that help keep the sauce smooth and prevent the oil from separating, even when reheated.

Can I prepare this in advance?

Yes, assemble the dish, cover it, and keep it in the fridge for up to 24 hours. Just add 5-10 minutes to the bake time if you put it in the oven cold.

What is the best way to reheat leftovers?

Reheat in the oven at 350 degrees with a splash of milk or cream added to keep the sauce from drying out.

Classic New York Style Baked Macaroni and Cheese

Name: Classic New York Style Baked Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: american
Ingredients: 16 oz elbow macaroni; 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 3 cups whole milk; 3 cups sharp cheddar cheese, shredded; 1 cup gruyere cheese, shredded; 4 oz deli-style white American cheese; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp paprika; 0.5 cup panko breadcrumbs

When I first moved to New York, I was surprised to find that the best macaroni and cheese didn't come from a fancy bistro. It came from the corner delis and small soul food spots where the chefs treated the cheese sauce like a serious kitchen project. Unlike the loose, stovetop versions you find elsewhere, a true New York style bake is built to hold its shape while staying impossibly creamy on the inside.

The secret is using a combination of sharp cheddar, gruyere, and a bit of American cheese to stabilize the emulsion. I spent months tweaking the ratio to ensure the sauce wouldn't break or turn grainy in the oven. You want that signature stretch when you pull a serving out of the pan, and the secret really lies in whisking the milk into the roux just a bit at a time. It takes patience, but that velvety result is worth every extra minute spent at the stove.

I always finish mine with a layer of toasted panko crumbs tossed in melted butter. It provides a necessary crunch against the soft noodles. If you’re planning to bring this to a potluck, expect it to disappear within minutes. Just make sure you keep an eye on the oven; you’re looking for a deep golden hue on top, but don't let it bake so long that the moisture evaporates completely.