Tini’s Mac and Cheese
Dive into the TikTok culinary sensation that is Tini’s Mac and Cheese Recipe, a dish that has taken the world by storm! This macaroni and cheese creation is a cheesy flavor symphony crafted with a trifecta of cheeses, a blend of delectable spices, and corkscrew pasta.
What Is Tini’s Mac and Cheese?
Three cheeses, spices, pasta, and a layering technique make Tini’s Mac and Cheese the BEST EVER!
It might just be the Best Mac and Cheese EVER! Tini is a Social Media Chef with over 6M followers, and this TikTok recipe is her most viral, with over 90M views (so far). Tini shared this recipe just before Thanksgiving, and everyone went crazy for it!
It’s the quintessential comfort food – bright yellow, super saucy, and carb-loaded – basically Mac and Cheese PERFECTION. It’s the kind of mac and cheese you make for game days, BBQs, and potlucks, but it’s also simple enough to make for an easy dinner.
Rebecca’s Recipe Review
Taste: Cheesy, cheesy, cheesy with a balanced flavor thanks to some spices!
Texture: Super Gooey sauce, tender pasta, broiled top.
Ease: 5/10 – Hand grating is a bit of a pain, and it does require three cooking methods and a lot of dishes! But overall, it is pretty simple to make.
Pros: Fresh grated cheese for super smooth sauce and creaminess.
Cons: Time spent grating cheese; use a rotary grater to speed up the process.
Would I Make This Again? Absolutely, over and over again! But I would reduce the amount of cheese slightly!
I loved this recipe so much! It had amazing flavor and a great cheese crust on the top! Thanks for sharing this recipe!!!! 💖
– Lyla C.
Baked Macaroni and Cheese Ingredients
- cavatappi (corkscrew) pasta
- Mozzarella cheese
- Colby Jack cheese
- sharp cheddar (yellow preferred)
- garlic powder
- smoked paprika
- coarse salt
- ground black pepper
- salted butter
- all-purpose flour
- evaporated milk
- heavy cream
- Dijon mustard (or mustard powder)
- fresh parsley
Rebecca’s Tips
- Please don’t skip the freshly shredded cheese; it makes all the difference! Did you know that packaged shredded cheese has a coating that preserves it but makes it harder to melt? This is why shredding your own is always best, and a rotary cheese grater makes it a snap to do!
- Any pasta will work, but this is our favorite for mac and cheese. Look for pasta with texture and ridges to cling to the sauce.
- Get a block from the deli; it’s harder, cheaper, and easier to shred than the softer packaged balls. Trader Joe’s sells a 1-pound package of block Mozzarella.
- This is A LOT of cheese, and I would honestly recommend cutting the mozzarella cheese down to 1/2 or 3/4 of a pound, and it would still be plenty.
- Layering the cheese with the pasta like Tini does gives you bites that are extra gooey and make for the ultimate cheese-pull – you know there’s nothing more satisfying than that!
I’m not a huge homemade mac and cheese person, but this one is the only exception! Perfectly cheesy with a beautiful cheese crust on top! This recipe will be a regular dinner go-to!
– Beth W.
How To Make Tini’s Viral Mac and Cheese
A full recipe card with step-by-step photos and ingredient quantities can be found at the end of the post.
- Grate the cheese, mix it, and divide it between two bowls.
- Cook the pasta in a large pot of boiling salted water according to directions for al dente. Timing varies depending on the brand of pasta.
- While the pasta cooks, prepare the roux for the cheese sauce by melting the butter with half of the seasonings. Then add the flour and cook until bubbly.
- Pour in the evaporated milk, heavy cream, and mustard, whisking frequently until it thickens.
- Add the cheese a handful at a time, melting each batch before adding the next.
- Toss in the pasta until fully coated.
- Layer the pasta with the remaining shredded cheese in a baking pan and bake.
- Broil for a couple of minutes before removing from the oven and digging in!
How To Serve Homemade Mac and Cheese
This mac and cheese is best served right after baking. Scoop it right out of the dish and serve as the main attraction or as a side dish for brisket, pulled pork, or ham! It makes a great addition to Thanksgiving and Easter spreads, too!
Macaroni and Cheese Recipe Variations
- Meat: Add bacon or pulled pork (but make sure the pulled pork isn’t overly juicy.
- Veggies: Soft broccoli florets would be a great addition to this recipe for the ultimate broccoli-cheddar flavor combo!
- Stovetop: Skip the baking altogether and enjoy this as a plain old stovetop mac and cheese!
Make Ahead Mac and Cheese Instructions
If you want to prepare this mac and cheese in advance, it’s very easy to do! Simply prepare the recipe right up until baking then cover with aluminum foil and refrigerate for up to 2 days.
When ready to bake, tent the aluminum foil so it doesn’t touch the top layer of cheese and bake for 25 minutes, then remove the foil and bake for an additional 25 minutes or until heated through. Finish with the broil.
Freezing Tini’s Mac and Cheese
Follow the make-ahead instructions above, but be prepared to add an additional 30 to 35 minutes to the baking time while covered in foil.
I find that frozen pasta dishes with lots of cheese and sauce packed into a casserole container always take longer to reheat from frozen than you might expect, so plan ahead!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Tini’s Mac and Cheese
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.
- Shred the blocks of cheese: 1 pound mozzarella cheese, 1 pound Colby Jack cheese, and 8 ounces sharp cheddar into a large mixing bowl, then toss together and transfer half to a separate bowl.
- Cook 1 pound cavatappi pasta in salted water according to package directions for al dente. Drain and set aside.
- While the pasta is cooking, combine 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon coarse salt, and ½ teaspoon ground black pepper in a small prep bowl and set aside.
- Melt 3 tablespoons salted butter in a skillet, then add half the seasoning mix and stir.
- Add 3 tablespoons all-purpose flour and immediately whisk and cook for 1 to 2 minutes, the butter/flour mixture should be bubbling.
- Add the 1 (12 oz.) can evaporated milk and whisk constantly. Once it begins to thicken and bubble in the middle of the pan, add 2 cups heavy cream, the remaining half of the seasoning, and 1 tablespoon Dijon mustard and whisk until thickened.
- Add half of the shredded cheese mixture to the skillet, a handful at a time, and stir until completely melted and thick.
- Add the cooked pasta to the cheese sauce and stir to coat.
- Transfer half the pasta mixture to a 9×13-inch baking pan and layer with a third of the remaining cheese. Add the rest of the mac and cheese on top then finish with the rest of the cheese.
- Bake for 25 to 30 minutes, then broil for 1 to 2 minutes to give the mac and cheese a nice bubbly, golden brown top.
- Garnish with fresh chopped parsley.
Video
Notes
- 1 teaspoon of mustard powder can be used instead of Dijon Mustard.
- Mozzarella cheese can be reduced by up to 1/2 lb.
Nutrition
Did You Make This Recipe?
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Share your thoughts!
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How many people does this recipe serve? I’m having about 15 people over for thanksgiving so how many times should I multiply this recipe by for ingredients?
It really depends on the size of the helpings, but should serve about 12 people with a generous scoop. Also, if you make it with the full amount of cheese, I think you’d be safe to add an additional 4 ounces of pasta to add a couple more servings without any extra adjustments to the recipe.
I haven’t made it yet, but I was just wondering if Elbow macaroni turns out just as good. U am making for thanksgiving dinner as a side.
Yes, and if you can find the elbows with the ridges, ever better!
Is the make ahead as good as the day of baking?
It’s a little bit more creamy the same day I think, but it’s pretty good made ahead.
One teaspoon o garolic powder is way too mch
My husband and I ate on this mac and cheese for a WEEK! Can’t wait to make it again and share with my family for Thanksgiving.
So glad you loved it!
Loved it
So delicious. Made a few substitutions since I live in Germany and Colby jack was no where to be found. But turned out amazing! Is there a serving size reccomended to go with the nutritional facts?
Have not tried it yet but I sounds amazing!!! I do have a question though…. If I make this Wednesday night to cook on Thursday, how long should I bake in the oven since it will be cold from being kept in the fridge???? Thank you
Full make-ahead instructions are in the post body, but it should take about 50 minutes to 1 hour. Tent aluminum foil over it for the first half of cooking.
When preparing ahead of time, can you share why you tent for the first half of the cooking time? Just curious.
You don’t want to risk the aluminum foil sticking to the melting cheese and pulling it off when you remove the foil.
Best Mac and cheese ever will be making this for special occasions
Making for Thanksgiving
I hope you enjoy it!
Meh. It’s ok. The mozzarella cheese and smoked paprika was so overpowering. Glad i did a test run before serving it for Thanksgiving. I tried it because all the good reviews on TikTok. But the mozzarella cheese is a no go
How is mozzarella overpowering? It is a mild cheese?
Mozzarella has almost no flavor. It’s literally one of the most neutral cheeses in the world.
Strange comment. You must be confusing Colby Jack or sharp cheddar for mozzarella. Mozzarella has barely any flavor compared to the other cheeses, so it’s definitely not overpowering, it’s just a very mild, melty cheese. I would suggest trying again but omitting the paprika so you can figure out how your palate is getting confused
I made this low carb!!! I used keto lupini pasta and instead of flour I used a 1/2 tsp of xanthan gum. It’s delicious!!! Will be making this for thanksgiving dinner!!!
This was so good even my picky daughter ate some! I now have to go exercise for an hour though cause pretty sure with all those ingredients it was like 1000 calories LOL
FCA Student meeting …everyone loved it, came back for more and we’re disappointed it was gone.
So happy to hear it was such a hit!
How much is one pound of pasta? The box says 16 oz? Is that enough?
16 ounces is 1 lb, so yes, you’re good!
Made this for a Friendsgiving and it was absolutely amazing!!
This is a fantastic Mac and cheese! Do you have a suggestion for modifying to include a crumb topping? My husband has a thing for Mac and cheese with a crumb topping.
I would probably reduce the cheese that’s put on top and use something similar to the topping on my bacon mac and cheese. If he likes the crumb and little more crunchy, you could try panko bread crumbs instead of parmesan.
We were so excited to try this recipe and followed it exactly. It came out overly salty. I checked that we used unsalted butter and double checked the salt measurement. I would definitely halve the salt next time.
Love it Tini!! I’m a big fan!!
I would rate this review a 10/10 I loved it so so much, it was so amazing.