Tini's Mac and Cheese
Tini's Mac and Cheese is the viral TikTok sensation that earned over 100 million views — and every single one is deserved. This baked mac and cheese layers cavatappi pasta in a silky three-cheese cream sauce made with mozzarella, Colby Jack, and sharp cheddar, then bakes until golden and bubbly. It's rich, stretchy, deeply flavorful, and absolutely worth every minute of effort.
Equipment
- Large pot - For boiling the pasta
- Box grater or rotary cheese grater - For freshly shredding cheese blocks
- Large heavy-bottomed saucepan or Dutch oven - For making the roux and cheese sauce
- Whisk - For making the roux and incorporating milk without lumps
- 9x13 inch baking dish - Deep enough to hold all layers
- Large mixing bowl - For combining and dividing shredded cheese
- Colander - For draining cooked pasta
- Wooden spoon or silicone spatula - For folding pasta into the cheese sauce
- Aluminum foil - (optional) Useful when reheating from the fridge
Ingredients
For the Pasta
- 1 lb cavatappi pasta - 450g; can substitute elbow macaroni, rotini, fusilli, or small shells
For the Cheese Blend
- 1 lb block mozzarella cheese - 450g, freshly shredded; use firm deli-style block, not fresh mozzarella balls
- 1 lb Colby Jack cheese - 450g, freshly shredded from a block
- 8 oz sharp cheddar cheese - 225g, freshly shredded from a block; do not substitute mild cheddar
For the Cream Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 12 oz evaporated milk - 354ml, one standard can
- 2 cups heavy whipping cream - 480ml
- 1 tablespoon Dijon mustard
Seasonings
- 1 teaspoon smoked paprika - divided, half used at roux stage and half added with cream
- 1 teaspoon garlic powder - divided, half used at roux stage and half added with cream
- 1/2 teaspoon black pepper - divided
- 1/2 teaspoon salt - divided, plus more for pasta water
Instructions
- Shred all three blocks of cheese and combine them in a large mixing bowl, tossing until evenly blended. Divide the cheese mixture into two equal portions and set one aside for layering.
- Bring a large pot of generously salted water to a rolling boil and cook the cavatappi until al dente, about 7–8 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray and set aside.
- Melt the butter in a large heavy-bottomed saucepan over medium heat. Add half of each seasoning (smoked paprika, garlic powder, salt, pepper), stir for 30 seconds, then whisk in the flour and cook for 2–3 minutes until the mixture is paste-like and smells slightly nutty.
- Slowly stream in the evaporated milk while whisking constantly, then cook until thickened and bubbling, about 3–4 minutes. Reduce heat to medium-low, pour in the heavy cream gradually, add the remaining seasonings, and whisk in the Dijon mustard until the sauce is smooth and thick.
- Reduce heat to low and add the first portion of shredded cheese in small handfuls, whisking each addition until fully melted before adding more. The finished sauce should be silky, glossy, and creamy.
- Add the drained cavatappi to the cheese sauce and fold gently until every piece of pasta is fully coated. If the mixture is too thick, add a splash of reserved pasta water to loosen.
- Pour half the pasta mixture into the prepared baking dish and spread evenly, then sprinkle half of the reserved shredded cheese over it. Add the remaining pasta mixture on top and cover with the rest of the shredded cheese.
- Bake uncovered at 350°F (175°C) for 25–30 minutes until the cheese is melted, the edges are bubbling, and the dish is heated through.
- Switch to the high broiler setting and broil for 2–3 minutes, watching closely, until the top is golden brown. Let rest for 5 minutes before serving.
Notes
- Always shred cheese from a block — pre-shredded cheese contains anti-caking agents that make the sauce grainy and prevent smooth melting.
- Keep the heat on low when adding cheese to the sauce. High heat causes the proteins to seize, resulting in a greasy or broken sauce.
- Cook the pasta al dente, not fully — it continues cooking in the oven and will become mushy if already fully cooked before baking.
- Add cheese to the sauce gradually, one small handful at a time, whisking fully between each addition for a silky-smooth result.
- Don't skip the Dijon mustard — it doesn't taste like mustard in the final dish, but it adds a subtle tang that balances all the richness.
- Season the pasta water generously with salt. The pasta absorbs the water as it cooks, so bland water means bland pasta.
- Make-ahead tip: Assemble the dish through the layering step, cover tightly, and refrigerate up to 2 days. When baking from cold, bake covered for 30 minutes, then uncover for an additional 10–15 minutes.
- Storage: Refrigerate leftovers covered for up to 4 days, or freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat, cover with foil and bake at 325°F (165°C) for 20–25 minutes, removing foil for the last 5 minutes. Add a splash of milk or cream if the sauce looks dry.
- For variations, try adding crispy bacon crumbles between layers, folding in cooked lobster meat, or topping with buttered panko breadcrumbs for extra crunch before baking.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 36gProtein: 27gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 130mgSodium: 820mgPotassium: 220mgFiber: 1gSugar: 5gVitamin A: 28IUCalcium: 46mgIron: 8mg
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