If you've been on TikTok lately, you've probably seen the buzz about Tini's Mac and Cheese. This recipe has gone viral for good reason—it's packed with layers of flavor, a creamy cheese sauce, and that perfect golden brown finish. Whether you’re making it as a side dish or a main course, this dish will elevate your dinner game to next-level chef status!
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What Makes it Different?
This isn’t your typical mac and cheese! And I love Mac & Cheese! My Creamy Baked Mac & Cheese is similar but smokier due to the smoked Gouda. This version uses cavatappi pasta which allows the cheese to get inside and creates a bite of cheesy goodness. With sharp cheddar, Colby Jack, and mozzarella cheese, it achieves a velvety texture and rich flavor that cheese lovers dream of. Using evaporated milk, heavy whipping cream, and a touch of Dijon mustard, the sauce is silky smooth and irresistible.
Why We Love This Recipe
Tini's mac and cheese is more than just a recipe—it's a comfort food experience! Here’s why we adore it:
Incredible Creaminess: The combination of heavy cream, evaporated milk, and three kinds of cheeses creates a luxuriously creamy texture that’s hard to resist.
Perfect Flavor Balance: From the hint of garlic powder to the smoky kick of paprika, every bite is packed with bold flavor.
Family-Friendly: Both kids and adults rave about this dish, making it perfect for family dinners, gatherings, and even holidays.
Quick and Easy: You can whip this up in under an hour, with simple steps that even beginners can follow.
Customizable: Add toppings like crispy bacon, bread crumbs, to make it your own. You can even serve it with a nice Butter Lettuce Salad to make yourself feel better 🙂
If you want something similar but with a twist, you can try my Cheesy Potato and Beef Casserole Recipe!
While this mac and cheese went viral, these days I cook mostly Mediterranean-inspired meals that are lighter but still comforting, like my sheet pan chicken kebabs, lemon chicken with beurre blanc or this other Viral Doner Kebab Recipe!
Tini's Mac & Cheese Video
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Ingredients
Full ingredients, instructions, and photos in the recipe card at the end of this post
Colby Jack Cheese: This mild, creamy cheese melts beautifully and creates that signature gooey, stretchy texture. It adds richness without overpowering the other flavors.
Mozzarella Cheese: Known for its incredible meltability, mozzarella brings that classic cheese pull and a mild, milky flavor that balances the sharper cheeses in the mix.
Sharp Cheddar Cheese: Adds bold, tangy depth to the sauce. The sharpness cuts through the creaminess and gives the mac and cheese its distinct cheesy bite.
Cavatappi: These twisty, tubular pasta shapes hold onto the cheese sauce beautifully. Cavatappi adds a little extra texture, but elbow macaroni is a classic and equally comforting.
Evaporated Milk: Thicker and more concentrated than regular milk, it adds creaminess without watering down the cheese flavor.
Heavy Cream: Provides a luxurious, velvety base for the cheese sauce. It’s what makes this mac and cheese ultra-indulgent.
Substitutions & Variations
Cavatappi or Elbow Macaroni: Any short, sturdy pasta shape works here. Try rotini, shells, or penne if that’s what you have on hand. Just avoid thin or delicate shapes—they won’t hold the sauce as well.
Colby Jack Cheese: If you don’t have Colby Jack, you can substitute with Monterey Jack for a similarly creamy melt or even mild cheddar for a bit more bite. For a slightly more elevated flavor, try fontina or gouda.
Mozzarella Cheese: Part-skim or whole milk mozzarella both work well. If you want more stretch and a bit of saltiness, low-moisture mozzarella is a great option. Avoid fresh mozzarella—it adds too much moisture and doesn’t melt as smoothly.
Sharp Cheddar Cheese: You can use mild or medium cheddar if you prefer a more mellow flavor. White cheddar or aged cheddar can also be used for a sharper, nuttier taste.
Instructions
Full ingredients, instructions, and photos in the recipe card at the end of this post
Step 1: Boil salted water and cook pasta 2 minutes less than al dente. Drain and set aside.
Step 2: Grate all cheeses and let them come to room temperature for better melting.
Step 3: Melt butter over medium heat. Whisk in flour and half the seasoning. Cook for 3–4 minutes, stirring constantly, until smooth and golden.
Step 4: Whisk in evaporated milk until smooth. Slowly add heavy cream and cook until thickened. Stir in Dijon mustard and remaining seasoning.
Step 5: Turn off the heat. Stir in shredded cheeses a little at a time, saving half for topping. Mix until creamy.
Step 6: Combine pasta with sauce. Layer half in a baking dish, sprinkle with cheese, then repeat. Bake at 375°F for 25 minutes. Broil 2–3 minutes for a golden top.
Pro Tips for the Best Results
Shred Your Own Cheese: Using a cheese grater ensures the cheese melts evenly, unlike pre-shredded varieties.
Customize Your Seasonings: Adjust the spices to your taste for the perfect balance.
Experiment with Pasta Shapes: While cavatappi pasta works wonders, you can also use elbow macaroni or other shapes like shells.
FAQ
Yes! You can prepare the mac and cheese, store it in the fridge (before baking), and bake it just before serving. Add a splash of milk or cream when reheating to keep the sauce creamy.
Shred your own cheese! Pre-shredded cheeses often have anti-caking agents that can result in clumping.
Store leftover mac and cheese in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk or cream to revive the creamy texture.
Absolutely! Allow the mac and cheese to cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.
⭐️ Recipe
Tini's Mac & Cheese
Ingredients
- 1 pound Colby Jack cheese shredded
- 1 pound mozarella cheese shredded
- 8 ounces sharp cheddar shredded
- 1 pound cavatappi pasta or elbow macaroni
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt or chicken bouillon
- ½ teaspoon ground black pepper
- 3 tablespoons of butter
- 3 tablespoons of all-purpose flour
- 1 12 oz. can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the corkscrew pasta (or your preferred pasta shape) two minutes short of al dente, following the package instructions. Drain and set aside.
Make the Roux
- In a medium pot, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour to create a roux. Add in half of the seasonings. Cook for 4 minutes, stirring constantly, until golden and bubbly. Make sure not to burn your roux. If it is not smooth you can add a little more butter.
Grate Your Cheese
- Grate your cheeses and set aside to come to room temperature. This helps the sauce not separate.
Create the Cheese Sauce
- Gradually whisk in the evaporated milk making sure to mix until there are no lumps. Slowly add in the room temperature heavy cream, cooking over medium heat until the sauce thickens. Add Dijon mustard and the other half of your seasonings.
Stir in the Cheese
- Lower the heat to low and slowly add the shredded cheeses (Colby Jack, mozzarella, and sharp cheddar). Make sure to mix well in between, allowing the cheese to melt before adding in more. Save half the cheese for the layer of cheese topping. Stir until the sauce is smooth and creamy.
Combine and Bake
- Mix the cooked pasta with the cheese sauce.
- Pour half of the pasta cheese mixture into a safe casserole dish, and top with half the reserved cheese.
- Repeat with the rest and bake in the oven at 375F for 25 minutes.
- I then broiled mine for 3 minutes or until slightly golden and bubbly.
Harry J says
Thank you for sharing the recipe. Not so easy to find!
Brian says
The recipe is good, I just don't get what all the fuss is about. It's just a mac and cheese after all.