Beecher's cheeses are all homemade but I go for the penne mac and cheese. It's fancier than your typical mac, with white jack cheese and a hint of pepper flakes throughout. Creamy and oh so sophisticated for a mac. Sit downstairs at the restaurant proper or watch the cheese-making process in the gourmet shop while you order to-go.

The Smith's skillet-served macaroni noodles are the epitome of comfort with an evenly bread-crusted top. Listed as a "starter," this is easily a meal for one or two. The buzzy, subway-tiled restaurant is crowded but in a good way, like you're seated amongst friends. Friendly and attentive service every time. The Smith has three NYC locations, my favorite being the one in LES.

Joseph Leonard is a much-loved, cozy restaurant on a West Village corner. So fancy smancy, this "mac and cheese" is listed under "Grains" and is delicately mixed in with creamed spinach. #classy.

The texture of cheeses takes 8th Street Wine Cellar's dish to another level. Coupled with the perfectly toasted breadcrumbed top, who even needs the noodles? Ok, just kidding, we'll still take the rotini.

Coffee Shop in Union Square is the diner you wish you had when you grew up in suburbia. The swanky scene and model-esk staff make the Brazilian-inspired restaurant a cool spot for breakfast, brunch or dinner (the menu is the same all day long). The mac and cheese is underserved here, offered as just a side. But it's worth ordering, even just for the breadcrumb top.