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! I first came across it last year and saved the recipe to try this year and man was it delicious!
What Makes it Different?
This isn’t your typical mac and cheese! Using cavatappi pasta 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. Whether it’s for family recipes, the last holiday season, or an easy weeknight dinner, this dish always delivers.
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 🙂
Tini’s Mac & Cheese Video
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Tini’s Mac & Cheese Ingredients
Full ingredients, instructions, and photos in the recipe card at the end of this post
- 1 pound Colby Jack cheese (shredded)
- 1 pound mozzarella 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
Tini’s Mac & Cheese Instructions
Full ingredients, instructions, and photos in the recipe card at the end of this post
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 into an oven safe casserole dish, and top with half the reserved cheese. Repeat with the rest and bake in the oven at 375°F for 25 minutes, or until golden brown. I then broiled it for 4 minutes. Top with parsley and enjoy!
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
Can I make this recipe ahead of time?
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.
How do I prevent the cheese from clumping?
Shred your own cheese! Pre-shredded cheeses often have anti-caking agents that can result in clumping.
What can I do with leftovers?
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.
Can I freeze Tini’s Mac and Cheese?
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.
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 into a safe casserole dish, and top with half the reserved cheese. Repeat with the rest and bake in the oven at 37
Thank you for sharing the recipe. Not so easy to find!