Tini’s Viral Mac and Cheese
Tini’s mac and cheese recipe has taken the internet by storm, becoming a household favorite. With a blend of three cheeses, a rich and creamy sauce, and a golden-baked top, this dish is the ultimate comfort food. The secret lies in its layering technique, the use of freshly grated cheese, and the perfect combination of spices. Whether for a cozy dinner or a festive gathering, this mac and cheese is guaranteed to impress!
Equipment
- Large pot – for boiling the pasta
- Colander – to drain the pasta
- Large skillet or saucepan – for making the cheese sauce
- Whisk – to ensure a smooth, lump-free sauce
- Wooden spoon or spatula – for stirring and layering
- 9×13-inch baking dish – for assembling and baking the mac and cheese
- Grater – for shredding fresh cheese (a rotary grater is ideal)
- Measuring Cups & Spoons – for accurate ingredient portions.
- Oven – to bake and broil the dish
Ingredients
- Mac and Cheese Base:
- 16 oz cavatappi pasta or penne/fusilli
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups evaporated milk
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- Cheese Blend:
- 2 cups sharp cheddar cheese freshly grated
- 1 ½ cups Colby Jack cheese freshly grated
- 1 ½ cups mozzarella cheese freshly grated
- Topping Optional:
- ½ cup panko breadcrumbs for extra crunch
- 2 tbsp melted butter
- Extra ½ cup shredded cheddar cheese
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook cavatappi pasta according to package directions until al dente.
- Drain and set aside.
- Make the Cheese Sauce:
- In a large skillet, melt butter over medium heat. Stir in smoked paprika, garlic powder, salt, and pepper.
- Add flour, whisking constantly to form a roux. Cook for 1-2 minutes until slightly golden.
- Gradually pour in evaporated milk, whisking continuously. Once thickened, add heavy cream and Dijon mustard.
- Slowly add half of the shredded cheese blend, stirring until melted and smooth.
- Assemble the Mac and Cheese:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Layer half of the pasta in the dish, followed by one-third of the remaining cheese blend. Repeat with the rest of the pasta and cheese sauce.
- Top with the final layer of shredded cheese.
- Bake to Perfection:
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- (Optional) For a crispy topping, mix panko breadcrumbs with melted butter and sprinkle over the top before baking.
- Broil for 2-3 minutes for a golden crust. Let cool slightly before serving.
Notes
Make it Spicy: Add a pinch of cayenne pepper or a drizzle of hot sauce.
Protein Boost: Stir in cooked, shredded chicken or crumbled bacon.
Vegetarian Twist: Add roasted broccoli, spinach, or sautéed mushrooms.
Gluten-Free Option: Use gluten-free pasta and replace flour with a gluten-free blend.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10-15 minutes for best texture.
Freeze unbaked mac and cheese for up to 2 months; bake from frozen with an extra 30 minutes covered.
Protein Boost: Stir in cooked, shredded chicken or crumbled bacon.
Vegetarian Twist: Add roasted broccoli, spinach, or sautéed mushrooms.
Gluten-Free Option: Use gluten-free pasta and replace flour with a gluten-free blend.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10-15 minutes for best texture.
Freeze unbaked mac and cheese for up to 2 months; bake from frozen with an extra 30 minutes covered.