Experience the viral TikTok sensation with Tini’s Mac and Cheese, a dish that has captivated food lovers everywhere! This indulgent macaroni and cheese is a rich and creamy masterpiece, featuring a perfect blend of three cheeses, flavorful spices, and hearty corkscrew pasta.
With a luscious cheese sauce, velvety heavy cream, and a carefully balanced seasoning mix, every bite delivers ultimate comfort. Follow this step-by-step guide to create a homemade baked mac and cheese that’s truly unforgettable!
What is Tini’s Mac and Cheese?
This might just be the most tasty mac and cheese ever! Tini, a popular social media chef with over 6 million followers, shared this recipe just before Thanksgiving, and it quickly became her most viral dish, racking up over 90 million views (and counting)! The internet couldn’t get enough.
This mac and cheese is the ultimate comfort food, golden, extra creamy, and packed with flavor. Whether you’re making it for game days, BBQs, potlucks, or a cozy weeknight dinner, it’s guaranteed to be a crowd-pleaser. Pure mac and cheese perfection!
Equipment :
- Large pot
- colander
- Cheese grater rotary preferred
- Large skillet
- 9×13-inch baking dish
- Measuring spoons
- Measuring Cups
- Whisk
- Wooden spoon
Ingredients :
- 1 pound mozzarella cheese (Get a block from the deli; it’s harder, cheaper, and easier to shred than the softer packaged balls.)
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar (yellow preferred)
- 1 pound cavatappi pasta
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 (12 oz.) can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- fresh chopped parsley (for garnish)
Instructions :
Preheat the oven to 350°F.
Prepare the cheese:
Shred 1 pound mozzarella, 1 pound Colby Jack, and 8 ounces sharp cheddar into a large mixing bowl. Toss to combine, then transfer half to a separate bowl.
Cook the pasta:
Boil 1 pound Cavatappi pasta in salted water until al dente, following package directions. Drain and set aside.
Mix the seasonings:
In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon coarse salt, and ½ teaspoon black pepper.
Make the roux:
Melt 3 tablespoons of salted butter in a skillet over medium heat. Stir in half the seasoning mix.
Create the cheese sauce:
- Add 3 tablespoons of all-purpose flour, whisking continuously for 1-2 minutes until bubbling.
- Slowly pour in 1 (12 oz.) can evaporated milk, whisking constantly. When it begins to bubble in the center, add 2 cups heavy cream, the remaining seasoning, and 1 tablespoon Dijon mustard. Whisk until thickened.
- Stir in half of the shredded cheese mixture, adding a handful at a time until fully melted and smooth.
Assemble the mac and cheese:
- Mix the cooked pasta into the cheese sauce until fully coated.
- Spread half of the pasta mixture into a 9×13-inch baking pan, then sprinkle with a third of the remaining cheese.
- Add the rest of the mac and cheese on top, then finish with the remaining cheese.
Bake & serve:
- Bake until bubbly and golden brown.
- Garnish with fresh chopped parsley and enjoy!
Recipe Notes :
- You can use 1 teaspoon of mustard powder instead of Dijon Mustard.
- You can reduce Mozzarella cheese up to ½ lb.
Serving Suggestions :
This Mac and Cheese is best enjoyed fresh out of the oven when it’s at peak creaminess! Serve it as the main attraction or pair it as a side dish with: Pulled pork, Brisket, or Ham.
It also makes a fantastic addition to your Thanksgiving and Easter spreads, bringing that extra dose of indulgence to the table.
Mac and Cheese Variations :
- Meaty Twist: Mix in crispy bacon or tender pulled pork for extra flavor. Just be sure to drain any excess juices from the pulled pork to keep the dish from becoming too watery.
- Veggie Boost: Stir in soft, steamed broccoli florets for a delicious broccoli-cheddar combination.
- Stovetop Option: Want to skip the baking step? Serve it straight from the stovetop for a rich and creamy mac and cheese without the crispy topping.
Make Ahead Instructions :
Planning to prepare this mac and cheese in advance? It’s simple! Assemble the dish up to the point of baking, then cover it with aluminum foil and store it in the refrigerator for up to two days.
When you’re ready to bake, loosely tent the foil to prevent it from sticking to the cheese. Bake for 25 minutes covered, then uncover and continue baking for another 25 minutes or until thoroughly heated. For the perfect finishing touch, broil briefly to achieve a golden, bubbly top.
Nutritional Information (Per Serving)
- Calories: 649 kcal
- Carbohydrates: 33g
- Protein: 28g
- Fat: 45g
- Saturated Fat: 27g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 12g
- Trans Fat: 0.1g
- Cholesterol: 137mg
- Sodium: 832 mg
- Potassium: 226mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 1,575 IU
- Vitamin C: 0.3mg
- Calcium: 621mg
- Iron: 1mg
FAQ’s
1. Can I make this mac and cheese recipe ahead of time?
Yes! Prepare the recipe up until the baking step, cover it with aluminum foil, and refrigerate for up to 2 days. When ready to bake, tent the foil to avoid touching the cheese, bake for 25 minutes covered, then uncover and bake for another 25 minutes. Finish under the broiler for a golden top.
2. Can I use pre-shredded cheese?
It’s best to shred your own cheese from blocks. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, affecting the sauce’s texture.
3. What type of pasta works best?
Cavatappi (corkscrew pasta) is recommended because its ridges help hold onto the creamy sauce. However, elbow macaroni, shells, or penne can also work well.
4. Can I make this without baking it?
Absolutely! If you prefer a stovetop version, skip the baking step and serve it straight from the pot for a creamy, saucy mac and cheese.
5. How do I reheat leftovers without drying them out?
For best results, reheat on the stovetop over low heat, stirring in a splash of milk or cream to restore creaminess. If using the microwave, heat in short intervals, stirring in between.
6. Can I add extra ingredients?
Yes! Customize it with crispy bacon, pulled pork, or cooked chicken for added protein. You can also mix in veggies like steamed broccoli, spinach, or caramelized onions for extra flavor.
7. What can I serve with this mac and cheese?
It pairs perfectly with BBQ dishes like brisket or pulled pork, roasted vegetables, or a simple green salad. It’s also a great side for holiday meals like Thanksgiving and Easter.
TINI’s MAC AND CHEESE
Notes
Equipment :
- Large pot
- colander
- Cheese grater rotary preferred
- Large skillet
- 9×13-inch baking dish
- Measuring spoons
- Measuring Cups
- Whisk
- Wooden spoon
Ingredients :
- 1 pound mozzarella cheese (Get a block from the deli; it's harder, cheaper, and easier to shred than the softer packaged balls.)
- 1 pound Colby Jack cheese
- 8 ounces sharp cheddar (yellow preferred)
- 1 pound cavatappi pasta
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 (12 oz.) can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- fresh chopped parsley (for garnish)
Instructions :
Preheat the oven to 350°F.
Prepare the cheese:
Shred 1 pound mozzarella, 1 pound Colby Jack, and 8 ounces sharp cheddar into a large mixing bowl. Toss to combine, then transfer half to a separate bowl.Cook the pasta:
Boil 1 pound Cavatappi pasta in salted water until al dente, following package directions. Drain and set aside.Mix the seasonings:
In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon coarse salt, and ½ teaspoon black pepper.Make the roux:
Melt 3 tablespoons of salted butter in a skillet over medium heat. Stir in half the seasoning mix.Create the cheese sauce:
- Add 3 tablespoons of all-purpose flour, whisking continuously for 1-2 minutes until bubbling.
- Slowly pour in 1 (12 oz.) can evaporated milk, whisking constantly. When it begins to bubble in the center, add 2 cups heavy cream, the remaining seasoning, and 1 tablespoon Dijon mustard. Whisk until thickened.
- Stir in half of the shredded cheese mixture, adding a handful at a time until fully melted and smooth.
Assemble the mac and cheese:
- Mix the cooked pasta into the cheese sauce until fully coated.
- Spread half of the pasta mixture into a 9×13-inch baking pan, then sprinkle with a third of the remaining cheese.
- Add the rest of the mac and cheese on top, then finish with the remaining cheese.
Bake & serve:
- Bake until bubbly and golden brown.
- Garnish with fresh chopped parsley and enjoy!
Recipe Notes :
- You can use 1 teaspoon of mustard powder instead of Dijon Mustard.
- You can reduce Mozzarella cheese up to ½ lb.
