There’s a reason Tini’s Mac and Cheese recipe went mega-viral, and it’s because it really is one of the best, classic mac and cheese dishes out there. Chewy, al-dente cavatappi noodles are coated in a silky, creamy cheese sauce, then baked with layers (yes, layers!) of even more cheese. It’s rich and comforting in all the right ways.
If you’ve always been curious on how to make Tini’s viral mac and cheese, but haven’t pulled the trigger on it yet, consider this your sign!
Reasons You’ll Love This
Viral Recipe – Chances are if you ended up on this page, you’ve either tried or heard of Tini’s viral mac and cheese recipe that practically broke the internet.
Show Stopper – If you really want to impress all your friends and family make this baked mac and get ready for compliments.
Simple Recipe – Other than having to grate your own cheese (which IS a non-negotiable step) this recipe comes together quickly.
Not Grainy – Trust me, no one hates a grainy mac and cheese more than I do. If you follow the instructions, I promise this mac and cheese recipe won’t turn out grainy!
Tini’s mac and cheese recipe was created by chef Tineke Younger, who’s shared countless delicious recipes on social media. Her mac and cheese has earned tons of praise, and she reshares it every year when Thanksgiving rolls around. Since it’s November, I figured it was the perfect time to share with you her full recipe along with all the tips and tricks to help it turn out perfectly.
Ingredient Info
This is a discussion about Tini’s mac and cheese recipe ingredients, for the full recipe with the full list of ingredients, see the recipe below.
- Cheese – The most important part of her mac and cheese recipe is using freshly grated cheese. It’s a “non-negotiable” according to her videos. You can use a cheese grater like this to help speed up the process.
- Evaporated Milk – This is crucial to the creaminess of the dish. I don’t recommend substituting, but if you need to, whole milk will be fine.
- Pasta – Cavatappi pasta is the iconic choice, and half of why this recipe went viral. Of course, regular macaroni, or shells are a fine option as well.
- Flour – All-purpose flour is best. If you want you can sift before using to smooth out any clumps.
- Butter – Unsalted butter is ideal since you’ll be adding seasonings to the butter.
- Heavy Cream – It’s important you use heavy cream to get the best consistency.
- Dijon Mustard – This helps brighten the cheese flavor. You can leave this out if you’d like.
Step by Step Instructions
This is a discussion about the recipe. For the actual recipe with amounts, please see the recipe below.
- Boil pasta and set aside. Shred and divide cheeses into 2 bowls. Set both aside. Combine seasonings in a small bowl, divide and set aside.
- Melt butter in saucepan, add half of the seasonings. Sprinkle in flour and whisk well for 3-5 minutes. Add evaporated milk in increments, stirring well. Add heavy cream, the rest of the seasonings, and mustard. Stir well.
- Slowly add half of the cheese and mix well. Add pasta and fold to combine.
- Prep baking dish and add half of the macaroni. Sprinkle half of the remaining cheese on top. Add remainder of of the macaroni and the rest of the cheese on top.
- Bake for 25-30 minutes. Remove when golden brown. Serve and enjoy!
Tips & Advice
Christi’s Recipe Tips
Non-Grainy: Nobody wants to eat grainy mac and cheese. To avoid it, you really need to continuously whisk the flour with the butter and seasonings for 3–5 minutes until it turns into a paste. When adding the evaporated milk, add it in increments and whisk well after each addition. I will stress again to NOT use pre-shredded cheese. The film that coats the shreds can also add to the grainy-ness of your macaroni and cheese.
Storage – You can store the leftovers in an airtight container in the fridge for 3-4 days, or place a lid on the baking dish and store it. To reheat, pop it back in the oven at 350°F until warmed through.
Make Ahead – This recipe is built to be made ahead of time. Make the macaroni and cheese as usual. Once you assemble it into the baking dish, cover the dish with a lid or some tin foil and pop it in the fridge to store until you’re ready to bake. It may take a little longer to bake, so add 5-10 minutes to your cooking time.
Al-dente – Avoid overcooking the pasta by following Tini’s advice to boil the pasta for 8 minutes if you’re making the mac and cheese to eat right away. If you’re making it the night before, boil the pasta for 7 minutes only.
Equipment
For Tini’s famous mac and cheese, you’ll need a few of the following helpful tools to assist you.
FAQs
Tini actually uses both evaporated milk and heavy cream in her mac and cheese recipe. It’s important that you use both, and I wouldn’t recommend substituting one for the other.
Her mac and cheese is special because of the time and thought put into creating the recipe. Small tips like making sure your cheese is freshly grated, taking the time to whisk the flour, and her other advice/reasoning behind each step is why many people love her recipe and why she became so popular online.
Her secret ingredient is mustard! It brings out a bright flavor in the sauce, and compliments the cheese well.
Recipes You’ll Love
I have a few more sides and main dish recipes that will wow your guests at your next get together. Check them out!
- Pumpkin Pasta
- Candied Yams
- Air Fryer Brussel Sprouts
- Air Fryer Turkey Breast
- Instant Pot Turkey Breast
- Turkey Gravy Without Drippings
- Green Beans Almondine
- Cheesy Hashbrown Casserole
- Homemade Green Bean Casserole
- Sweet Potato Casserole With Marshmallows
- Easy Homemade Dinner Rolls
- Stuffed Acorn Squash
- Yukon Gold Mashed Potatoes
- Brown Sugar Glaze Spiral Ham Recipe
More Recipes You’ll Love!
Tini’s Mac and Cheese
Equipment
- 9×13 Baking Dish
- cheese grater
Ingredients
- 1 pound cavatappi pasta (cooked)
- 16 oz mozarella cheese (freshly grated)
- 16 oz Colby Jack cheese (freshly grated)
- 8 oz cheddar cheese (freshly grated )
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 12 oz evaporated milk (1 regular sized can)
- 2 cups heavy cream
- 1 tablespoon dijon mustard
Instructions
- Start by boiling your cavatappi pasta in salted boiling water. Cook according to package instructions. Drain and set aside.
- Preheat the oven to 350°F. Shred the blocks of cheese and combine them in one large bowl. Divide the shredded cheese mixture in half, and separate them into 2 bowls. Set aside.
- In a small mixing bowl, combine all your seasonings. Divide the seasoning mixture in half and set aside.
- In a large saucepan or pot over medium high heat, melt the butter. Once melted, add half of the seasonings to the butter and stir well until combined. Then, sprinkle in the flour and whisk really well for 3-5 minutes until a roux/paste forms.
- To the roux, slowly add the evaporated milk in increments, stirring well after each addition. Once the evaporated milk is fully incorporated, add the heavy cream and the remainder of the seasoning. Whisk well until combined. Add in the dijon mustard and stir.
- Next, start to add one bowl of the shredded the cheese to the sauce slowly by handfuls, and stir well after each addition. Once it’s all melted down and combined, add the pasta to the pot, and fold everything together until the noodles are well coated.
- Grease a 9×13 baking dish. Add half of the macaroni and cheese to the bottom of the dish, and spread evenly. Sprinkle half of the second bowl of shredded cheese on top of the macaroni. Pour the remainder of the mac and cheese on top, spread evenly, then sprinkle the remainder of the shredded cheese on top.
- Bake in the oven for about 25-30 minutes, or until the cheese is melted and bubbly. Optionally, you can broil it for a few minutes to get a golden brown crust on top. Scoop out a serving and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
can i freeze this
You can, but the texture will not be quite the same. If you are going to freeze it, I’d make sure to not overcook the noodles when you are boiling them. One option would be to portion out what you want to save and freeze that prior to baking it.