American cheese gives this classic from Arnold's its melty consistency.

Yield: Makes 6 servings

8 ounces (2 cups) elbow macaroni
Kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
3 cups coarsely grated American cheese, divided
3 tablespoons finely grated Parmesan
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons mustard powder
1/8 teaspoon paprika

Preheat oven to 350°F. Cook macaroni in a large pot of boiling salted water, stirring occasionally, until noodles are very tender. Drain; transfer to a 3-quart baking dish.

Meanwhile, melt butter in a medium pot over medium heat. Whisk in flour and cook, whisking, until pale golden, about 2 minutes. Whisking vigorously and constantly, gradually add milk. Bring to a simmer. Reduce heat to low; add 2 1/2 cups American cheese and whisk until melted. Whisk in Parmesan, pepper, and mustard powder. Season with salt.

Pour cheese sauce over noodles in dish; stir to coat. Sprinkle remaining 1/2 cup American cheese over. Sprinkle with paprika. Bake until cheese is browned on top and bubbling around edges, 40-45 minutes.