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.
Three cheeses, spices, pasta, and a layering technique make Tini’s Mac and Cheese the BEST EVER!
What Is Tini’s Mac and Cheese?
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 is simple enough to make for an easy dinner, too!
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!
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
I loved this recipe so much! It had amazing flavor and a great cheese crust on the top! Thanks for sharing this recipe!!!! 💖
- 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!
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!
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!
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 me know how you liked it in the comments below and leave a review. 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?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Comments & Reviews
Kali says
Wondering if i could sub the 2 cups of heavy cream for 1 cup of more evaporated milk + just 1 cup of heavy cream? Would that drasticallh change the outcome or should it be fine?
Rebecca Hubbell says
It will change the consistency of the cheese sauce a bit, yet. It won’t be quite as thick and will be more runny.
Gisele says
I have not made this yet but i was wondering what the yield was on this recipe.
Rebecca Hubbell says
It fills a 9×13-inch baking pan pretty well and serves about 8 to 12 people depending on the portion.
Amy Clark says
Loves the flavor- maybe too much cheese but it was yummy. Will try again and cut down on the cheese to compare
Heather says
The best made for a birthday dinner.Everyone loved it.
Maddy R says
Loved this recipe but I think it does have too much cheese in the rue, I would definitely make this again though but will probably only a pound and a half of cheese instead of two and a half lbs
Rebecca Hubbell says
Yes, we prefer it with slightly less cheese!
Kerri says
I’m making it tonight! I know she doesn’t like bread crumbs but my family does, I don’t want to ruin it so I don’t know if I should try it or not lol. Has anyone tried??
Lisa says
Great recipe, definitely a keeper, our new family favorite!
Beth says
I’m not a huge homemade mac and cheese person, but this one is the only exception! Perfectly cheesey with a beautiful cheese crust on top! This recipe will be a regular dinner go-to! This time around I put into 2 baking dishes and will be freezing half, curious to see how it reheats after frozen.
jennifer says
I have not made this dish yet but am planning to. This may be a dumb question but is it one pound of cooked pasta or uncooked pasta?
Rebecca Hubbell says
uncooked. Many boxes are 1lb (16 ounces).
Angie says
I’ve made this twice, and we love it. The only problem I have is it comes out very oily. Am I doing something wrong? Or is that just oil from the cheese.
Owen says
10/10 would recommend it tastes so good.
Amber Mejia says
I made this and it was AMAZING!!! Super cheese stretch too!
Amber says
Had good flavor and good cheese pull. It was salty as heck and I didn’t use salted butter. I’d cut tye 1 teaspoon of salt to maybe a 1/4 teaspoon.
Dawn says
By far the best Mac & Cheese I’ve ever had. I’ve made it for a few gatherings and received rave reviews. I’ve shared your recipe quite a few times! Thank you for sharing!
Ana says
You forgot the old bay seasoning. Its makes such a difference. Great recipe.
Rebecca Hubbell says
Hi Ana, Tini did not use Old Bay in her original recipe. But we use it in our three cheese bacon mac and cheese and I do agree that it makes a delightful addition!
Judean A Wise says
How much Old Bay Seasoning? Thanks
Rebecca Hubbell says
I’d start with 1 or 1.5 teaspoons.
Sondra says
I made this Tonight in arkansas to go along with a BBQ smoked tenderloin, baked beans and mashed potatoes…I will say I addred chopped bacon. . It’s a must. Mmmm
Malory says
used gouda instead of colby jack, was some of the best mac and cheese ive ever had!
Rebecca Hubbell says
What a great substitution idea. Did you use smoked gouda or regular?
Lyla says
I loved this recipe so much! It had amazing flavor and a great cheese crust on the top! Thanks for sharing this recipe!!!! 💖
Adrienne Lamp says
This is possibly the creamiest mac and cheese I have ever had! I cut back the cheese a little bit and still had a great result. Another keeper!
Nikki Smyth says
Love it! Kids love it! I make this dish at least once a month!
Rebecca Hubbell says
That’s so great to hear!
Allie says
So easy to make and tastes AMAZING I would recomend
Rebecca Hubbell says
I’m so glad you enjoyed it!
holly says
my daughter told me this mac and cheese would get me invited to the cookout!