Tini’s Viral Mac and Cheese

Name: Tini's Viral Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb (450 g) cavatappi or elbow macaroni; 1 lb (450 g) mozzarella cheese, freshly shredded; 1 lb (450 g) Colby Jack cheese, freshly shredded; ½ lb (225 g) sharp cheddar cheese, freshly shredded; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 1 (12 oz) can evaporated milk; 2 cups heavy cream; 1 tbsp Dijon mustard; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp smoked paprika; Salt and freshly ground black pepper, to taste; Fresh chives or parsley, chopped (optional, for garnish)

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Tini’s Viral Mac and Cheese A rich and creamy baked mac and cheese that blends mozzarella, Colby Jack, and sharp cheddar cheeses. Made famous by TikTok creator Tineke “Tini” Younger, this dish is a true comfort food classic, combining melty, gooey textures with a golden, crispy topping that makes it irresistible.

Why You’ll Love This Recipe

I love how this recipe brings together three flavorful cheeses for an indulgent yet approachable dish. The creamy cheese sauce coats every piece of pasta, while the baked top layer adds a satisfying crunch. It’s perfect for family dinners, gatherings, or when I need some serious comfort food. Plus, it’s TikTok-famous for a reason—it’s easy, delicious, and always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) cavatappi or elbow macaroni

1 lb (450 g) mozzarella cheese, freshly shredded

½ lb (225 g) sharp cheddar cheese, freshly shredded

1 lb (450 g) Colby Jack cheese, freshly shredded

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 (12 oz) can evaporated milk

2 cups heavy cream

1 tablespoon Dijon mustard

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh chives or parsley, chopped (optional, for garnish)

Directions

Cook the Pasta:
I bring a large pot of salted water to a boil, then add the pasta and cook it until al dente. After draining, I set it aside.

Prepare the Cheese:
In a large bowl, I combine the shredded mozzarella, Colby Jack, and sharp cheddar cheeses. I divide this mixture in half—one portion for the sauce and the other for layering and topping.

Make the Roux:
In a saucepan over medium heat, I melt the butter and whisk in the flour. I continue whisking for 1-2 minutes until a smooth paste forms, making sure it doesn’t brown.

Add Liquids:
Slowly, I whisk in the evaporated milk until the mixture is smooth and starts thickening. Then, I gradually add the heavy cream, whisking until everything is combined.

Season the Sauce:
I stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper, letting the sauce simmer until it thickens to a creamy consistency.

Incorporate Cheese:
Adding half of the cheese mixture one handful at a time, I stir until it melts into a smooth sauce.

Combine Pasta and Sauce:
I add the cooked pasta to the cheese sauce, stirring gently to ensure every piece is coated.

Assemble the Dish:
Preheating the oven to 350°F (175°C), I layer half of the macaroni mixture in a greased 9×13-inch baking dish. Then, I sprinkle half of the remaining cheese on top, repeat with the rest of the pasta, and top it off with the remaining cheese.

Bake:
I bake the dish for 25-30 minutes until the cheese is melted and bubbly.

Broil (Optional):
For a golden crust, I broil the dish for 2-3 minutes, watching carefully to avoid burning.

Serve:
After letting it rest for a few minutes, I garnish it with fresh chives or parsley and serve it warm.

Servings and Timing

Servings: 8

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Variations

Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the cheese sauce for some heat.

Protein Boost: Incorporate cooked bacon bits, shredded chicken, or crab meat for extra flavor and texture.

Different Cheeses: Swap out Colby Jack or mozzarella for Gouda, Fontina, or Monterey Jack to change the flavor profile.

Gluten-Free Option: Use gluten-free pasta and flour to make this dish celiac-friendly.

Veggie Packed: Add sautéed spinach, roasted broccoli, or caramelized onions for a veggie twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place a portion in the oven at 350°F (175°C) until warmed through, adding a splash of milk if needed to maintain creaminess. The microwave works in a pinch, but the oven keeps the texture better.

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FAQs

How can I prevent my cheese sauce from becoming grainy?

To avoid graininess, I make sure to shred the cheese myself instead of using pre-shredded cheese, as it contains anti-caking agents that can affect the sauce. I also keep the heat low and add the cheese gradually.

Can I freeze mac and cheese?

Yes, I freeze it before baking for the best results. When ready to eat, I let it thaw in the fridge and then bake as directed.

What’s the best pasta shape for mac and cheese?

I like using cavatappi or elbow macaroni because their shape holds the cheese sauce well, but shells or rotini work great too.

Can I make this dish ahead of time?

Absolutely! I prepare and assemble the mac and cheese, cover it tightly, and refrigerate it for up to 24 hours. I bake it when ready to serve, adding a few extra minutes to the baking time.

What can I use instead of evaporated milk?

If I don’t have evaporated milk, I use an equal amount of half-and-half or whole milk, though it may slightly affect the creaminess.

Conclusion

Tini’s Viral Mac and Cheese is a showstopper for any occasion. With its rich, gooey cheese sauce and perfectly baked layers, it’s easy to see why it went viral. Whether I’m hosting a gathering or indulging on a cozy night, this dish always delivers. Give it a try, and I’m sure it’ll become a favorite in your kitchen too.

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