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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Tini’s recipe is amazing, I have made it twice now and plan to make it again for Christmas! I saw her making it on TikTok and wanted to try it, so glad that I did.
When do you add the other half of the seasoning mixture?
In step #7.
Awesome stuff. Love it
What temperature do you bake it at? 350?
Yes, it’s in step 1 of the recipe.
Easy and so so delish! Creamy and cheesy!
Made for Thanksgiving, and everyone raved! I ended up cutting the cheese down to 8 oz of each type, and I still think it was plenty cheesy, so great recommendation there! I may cut the smoked paprika down a smidge next time because I thought that flavor was a little overpowering. My husband disagrees though! This definitely made it into the regular recipe rotation.
We’ve made it with regular paprika, too, and liked it a bit more than the smoked.
How is this re-warmed?
Oh my God, talk about a heart attack! If you love cheese, this recipe is for you. and let me tell you.. it was so bomb! So decadent and savory! It really is the best I ever had in my entire life and probably will be! Even my husband who HATES mustard loves it. Of course I didn’t tell him it was part of the recipe. Lol
But The only thing I did different was substitute 8 ounces of Colby for 8 ounces of Monterey since I didn’t feel like going to the store to get more, and it was still incredible. I also did add a little bit less mustard than it asked for since my husband isn’t a fan. But overall it’s a 10/10 for me 🙂 ! Thanks for sharing!
My nephew made this for Thanksgiving. It was so delicious, he sent me the recipe. I highly recommend it!
Its as amazing as everyone says! Some changes I made: I used 16 oz extra sharp cheddar and 8 oz Colby Jack because we like stronger cheese flavors (basically swapping the recipe amounts). I did add a smidge more Dijon mustard. For the spice mixture I added a bit of of cajun seasoning instead of the full salt amount. I think next time I will cut the mozzarella by half like the author here recommends. Will also try smoked Gouda at some point.
Out of this world amazing recipe! Followed recipe as written & it was perfection.
Creamy 🤤😩
Can I make this without the evaporated milk? I don’t have any.
Just use regular milk if you don’t have any.
This M& C recipe sounds amazing.
I was wondering if you could substitute Gruyère cheese or half with half motzorella cheese ?
Don’t think I’ve ever tried Gruyère before so don’t know flavor profile.
I would continue with Colby and cheddar cheeses unless you have a preference?? Want to try this as a side with ham for Xmas for family gathering.
Thanks
Gruyere can work wonderfully in mac and cheese!
Would you use all Gruyère in place of motzoella ?
I would say gruyere would be fine but I wouldn’t leave out the mozzarella entirely. You need the ‘meltiness’ it provides.
I’ve always seen other recipes with mozzarella and gruyere, so maybe keep the mozzarella and replace the Colby jack with gruyere?
Literally the most cheesy Mac n cheese ive ever had in my life, so freaking good 😊
Buss I eat all
I made it, and it was everything promised and then some.
Best mac n cheese I’ve ever made. Totally amazing!!
I haven’t even had the final product and I know it’s amazing based on the cheese sauce. Subbed the 1 lb of mozzarella for 8oz and used 8oz of smoked Gouda in addition. Added chicken bouillon cube to the noodle water. Can’t wait to try it out of the oven.
Is the pound of pasta a how many ounce box uncooked? Thanks!
it’s 1 lb (16 ounces) of uncooked pasta.
Absolutely amazing Mac & cheese!
Can comfortably say this is the best mac and cheese recipe on the internet. So good I’ll have to fight myself to not make it all the time. Shoutout to Tini
I’m not the best cook, but this turned out PHENOMENAL!! I got so much praise from my family and my 1 year old daughter finished her bowl completely which never happens!
I will say that roux’s can be tricky for some people, so I’d recommend taking your time and watching a couple of tutorials.
I personally don’t think I’ll add the amount of cheese listed next time, I found that I had some leftover (I say this as someone who’s obsessed with cheese) + it would cut some calories.