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Tini’s Mac and Cheese

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Tini’s Mac and Cheese is a decadent, ultra-cheesy baked pasta beloved for its gooey cheese pulls and golden crust. With three kinds of cheese layered with cavatappi and a creamy, seasoned sauce, it's sure to please crowds or make any meal feel special. The unique technique and luscious cream base set this viral TikTok sensation apart from classic stovetop versions.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Blend
  • 1 pound mozzarella cheese block, shredded
  • 1 pound Colby Jack cheese block, shredded
  • 8 ounces sharp cheddar cheese yellow preferred, block, shredded
For the Pasta
  • 1 pound cavatappi pasta
For the Seasoning Mix
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon coarse salt
  • 0.5 teaspoon ground black pepper
For the Sauce
  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 12 ounces evaporated milk 1 can
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard
To Finish
  • fresh chopped parsley for garnish

Equipment

  • Large mixing bowl
  • Grater
  • Large pot
  • Colander
  • Small bowl
  • Skillet
  • Whisk
  • 9x13-inch baking dish
  • Oven

Method
 

  1. Set your oven to preheat at 350°F (175°C).
  2. 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.
  3. 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.
  4. In a small bowl, combine the garlic powder, smoked paprika, coarse salt, and black pepper to create a seasoning blend. Set it aside.
  5. In a skillet, melt the butter over medium heat. Stir in half of the seasoning blend.
  6. Add the flour to the melted butter and whisk constantly for 1 to 2 minutes, just until the mixture is bubbling and slightly golden.
  7. 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.
  8. 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.
  9. Stir the cooked pasta into the cheese sauce and make sure every piece is well coated.
  10. 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.
  11. Add the rest of the pasta mixture to the baking dish, then top with the remaining cheese.
  12. 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.
  13. Once done, scatter fresh chopped parsley on top as garnish before serving.

Nutrition

Calories: 485kcal

Notes

For the smoothest sauce, shred your own blocks of cheese rather than using pre-shredded varieties. You can prepare the assembled unbaked dish up to two days ahead; cover tightly and refrigerate until ready to bake. If reheating leftovers, add a splash of cream or milk to restore the creaminess. Cavatappi is ideal for holding onto the sauce, but other shaped pastas with grooves like shells or penne work too. Store leftovers in the fridge for up to four days or freeze the unbaked casserole for up to three months. Always watch closely when broiling, as the cheese can go from golden to burnt quickly.

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