Tini’s Mac and Cheese became a viral TikTok sensation with over 90 million views.
This ultra-cheesy creation uses three kinds of cheese—mozzarella, Colby Jack, and sharp cheddar—layered with cavatappi pasta and finished with a broiled, bubbly golden crust. The sauce combines heavy cream and evaporated milk for a lush, creamy base, while the distinct layering technique creates those extra-gooey bites and dramatic cheese pulls that made the recipe go viral. Yes, hand-shredding three pounds of cheese takes effort, and yes, you’ll use multiple pots and pans, but the payoff is a deeply satisfying, restaurant-level mac and cheese that justifies every minute of grating.
The recipe starts with a seasoned roux, builds into a thick, smooth cheese sauce, and layers half the cheese directly into the baking dish for maximum melt. The broiled finish transforms the top into a golden, bubbled crust that contrasts beautifully with the creamy interior. If you’ve been scrolling past this recipe for months, wondering whether it’s worth the hype, the answer is straightforward: it is.
What Goes Into Tini’s Mac and Cheese
The ingredient lineup leans heavily into cheese, cream, and a few smart seasonings that keep the richness balanced.
- Mozzarella cheese – provides stretch and melt without overpowering the flavor.
- Colby Jack cheese – adds mild creaminess and a touch of color to the sauce.
- Sharp cheddar – delivers the tangy, classic mac-and-cheese bite that balances the milder cheeses.
- Cavatappi pasta – corkscrew shape with ridges that grip the sauce and create pockets for cheese to settle into.
- Garlic powder, smoked paprika, coarse salt, and black pepper – seasoning blend that adds depth without competing with the cheese.
- Salted butter and all-purpose flour – form the roux base that thickens the sauce and prevents graininess.
- Evaporated milk – contributes body and a slightly caramelized sweetness that enriches the sauce.
- Heavy cream – creates the luxurious, silky texture that coats every piece of pasta.
- Dijon mustard – brightens the sauce with a subtle tang that cuts through the richness.
- Fresh parsley – optional garnish that adds a pop of color and freshness to the finished dish.
How to Layer and Bake Tini’s Mac and Cheese
STEP 1: Preheat your oven to 350°F and shred all three cheeses into a large bowl, then divide the mixture in half and set one portion aside for layering.
STEP 2: Cook the cavatappi in salted water until al dente, drain thoroughly, and set aside while you build the sauce.
STEP 3: Combine the garlic powder, smoked paprika, salt, and black pepper in a small bowl, then melt the butter in a skillet over medium heat and stir in half the seasoning mix.
STEP 4: Add the flour to the melted butter and whisk constantly for 1 to 2 minutes until the mixture bubbles and smells toasted, which cooks out the raw flour taste.
STEP 5: Pour in the evaporated milk and whisk continuously until the sauce thickens and begins to bubble in the center, then add the heavy cream, remaining seasoning, and Dijon mustard and whisk until smooth and thickened.
STEP 6: Add half the shredded cheese to the skillet a handful at a time, stirring after each addition until the cheese melts completely and the sauce turns thick and glossy.
STEP 7: Fold the cooked pasta into the cheese sauce until every piece is coated, then transfer half the mixture to a 9×13-inch baking pan and sprinkle with a third of the reserved cheese.
STEP 8: Add the remaining pasta mixture on top, cover with the rest of the cheese, and bake for 25 to 30 minutes, then broil for 1 to 2 minutes until the top turns golden and bubbly, watching closely to avoid burning.
Cheesy Success: Tips for the Ultimate Mac and Cheese
- Shred your own cheese from blocks – Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can leave your sauce grainy or separated.
- Watch the broiler closely – The difference between a beautiful golden crust and a burnt top happens in seconds, so stay near the oven and pull the dish as soon as you see bubbling and browning.
- Use a rotary grater if you have one – Grating three pounds of cheese by hand can feel tedious, and a rotary grater speeds up the process significantly.
- Consider reducing the mozzarella slightly – A full pound of mozzarella creates an incredibly stretchy texture, but cutting it down to three-quarters of a pound still delivers plenty of melt.
Serving Ideas for Tini’s Mac and Cheese
This mac and cheese works beautifully as a main dish or a rich side for gatherings. Pair it with tangy coleslaw or a crisp green salad to cut through the richness, or serve it alongside smoked brisket, pulled pork, or grilled chicken for a potluck-ready spread. For game days or casual dinners, set it out with hot sauce, pickled jalapeños, or crispy bacon bits so guests can customize their bowls.
Tini’s Mac and Cheese Questions & Troubleshooting
Can I use pre-shredded cheese instead of shredding my own blocks?
Pre-shredded cheese contains anti-caking coatings that prevent smooth melting and often result in a grainy or separated sauce. Hand-shredding blocks takes extra time, but it produces a silky, cohesive texture that makes the effort worthwhile for a dish this cheese-forward.
Is it possible to make Tini’s Mac and Cheese ahead of time?
Assemble the dish completely, cover it tightly with foil, and refrigerate for up to two days before baking. Tent the foil so it doesn’t touch the cheese, bake covered for 25 minutes, then uncover and bake another 25 minutes until heated through before broiling the top.
What’s the best way to reheat leftovers without drying them out?
Reheat individual portions in the microwave with a splash of milk or cream, stirring halfway through to redistribute moisture. For larger portions, cover with foil and warm in a 325°F oven for 15 to 20 minutes, adding a few tablespoons of cream before reheating if the pasta looks dry.
Can I swap out the cavatappi for a different pasta shape?
Any ridged or textured pasta works well since the grooves help the sauce cling. Shells, penne, or rotini are solid substitutes, though cavatappi’s corkscrew shape creates especially satisfying pockets for the cheese to settle into, which contributes to the dish’s signature gooeyness.
How do I avoid a greasy or grainy cheese sauce?
Whisk the roux thoroughly and cook it for the full 1 to 2 minutes to eliminate any raw flour taste. Add cheese gradually and stir constantly over medium heat, allowing each handful to melt completely before adding more. Using freshly shredded cheese and avoiding high heat prevents separation and graininess.
Storing, Reheating, and Freezing Tini’s Mac and Cheese
Store leftovers in an airtight container in the fridge for up to four days. The sauce may thicken as it cools, so add a splash of milk or cream when reheating to restore the creamy texture. For longer storage, assemble the unbaked dish, cover tightly with foil, and freeze for up to three months. When ready to bake, tent the foil and bake from frozen at 350°F for 55 to 60 minutes covered, then uncover and bake another 25 minutes until heated through before broiling.
Tini’s Mac and Cheese
Ingredients
Equipment
Method
- Set your oven to preheat at 350°F (175°C).
- Shred the mozzarella, Colby Jack, and cheddar cheeses. Mix them all in a large bowl, then divide the mixture in half and place half in a separate bowl for layering later.
- Boil the cavatappi pasta in salted water, following the package directions to cook it just until al dente. Drain well and set the pasta aside.
- In a small bowl, combine the garlic powder, smoked paprika, coarse salt, and black pepper to create a seasoning blend. Set it aside.
- In a skillet, melt the butter over medium heat. Stir in half of the seasoning blend.
- Add the flour to the melted butter and whisk constantly for 1 to 2 minutes, just until the mixture is bubbling and slightly golden.
- Slowly pour in the evaporated milk, whisking without stopping. When the mixture starts to thicken and bubbles form in the middle, add the heavy cream, the rest of the seasoning, and Dijon mustard. Continue whisking until the sauce becomes thick and smooth.
- Gradually add half of the shredded cheese mixture to the skillet, stirring after each addition so the cheese fully melts and the sauce is creamy.
- Stir the cooked pasta into the cheese sauce and make sure every piece is well coated.
- Spoon half of the cheesy pasta into a 9×13-inch baking dish. Sprinkle a third of the remaining shredded cheese from your reserved bowl evenly over the pasta.
- Add the rest of the pasta mixture to the baking dish, then top with the remaining cheese.
- Bake in the preheated oven for 25 to 30 minutes. For a golden brown, bubbly top, broil for an additional 1 to 2 minutes, watching carefully so it doesn’t burn.
- Once done, scatter fresh chopped parsley on top as garnish before serving.
