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Cheesy macaroni and cheese on a spoon, showcasing melted cheese and creamy texture. Perfect comfort food close-up.

Tini's Mac & Cheese

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!
4.50 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: baked mac and cheese
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 10
Calories: 643kcal
Author: Lola Jay

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
US Customary - Metric

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.
    Boiling cavatappi pasta in a pot with a wooden spoon stirring, on a wooden table.

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.
    Whisking a smooth pumpkin mixture in a pan on a wooden countertop, perfect for a cozy autumn recipe.

Grate Your Cheese

  • Grate your cheeses and set aside to come to room temperature. This helps the sauce not separate.
    Hands adding shredded cheese to a glass bowl on a wooden countertop.

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.
    Person adding spice to creamy sauce in a pan in kitchen with sunlight from window.

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.
    Pan of creamy cheese sauce topped with shredded cheddar and mozzarella on a wooden table.

Combine and Bake

  • Mix the cooked pasta with the cheese sauce.
    Person stirring creamy homemade mac and cheese in a pot on a wooden table.
  • Pour half of the pasta cheese mixture into a safe casserole dish, and top with half the reserved cheese.
    Cheesy baked mac and cheese being prepared in a white casserole dish on a wooden table.
  • Repeat with the rest and bake in the oven at 375F for 25 minutes.
    Creamy macaroni and cheese topped with shredded cheddar in a white baking dish on a wooden table.
  • I then broiled mine for 3 minutes or until slightly golden and bubbly.
    Cheesy baked macaroni and cheese in a white casserole dish, fresh from the oven and golden brown.

Video

Notes

These are estimates only.

Nutrition

Serving: 1cup | Calories: 643kcal | Carbohydrates: 39g | Protein: 24g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 482mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1583IU | Vitamin C: 0.3mg | Calcium: 516mg | Iron: 1mg