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Tini’s Mac and Cheese is the viral recipe that took baked mac and cheese to a whole new level. Cavatappi pasta is coated in an incredibly rich, creamy sauce made with mozzarella, Colby Jack, and sharp cheddar, then layered with even more cheese and baked until hot, bubbly, and golden.

If you love ultra-cheesy comfort food, you’ll also want to try my Pioneer Woman Mac and Cheese, Chick-fil-A Mac and Cheese, and Paula Deen Mac and Cheese.

I tested Tini Younger’s famous mac and cheese, and yes—the hype is deserved! It’s outrageously cheesy, wonderfully creamy, and the cavatappi is perfect for catching all that luscious sauce. But with 2½ pounds of cheese, technique really matters. I’ll walk you through the little details that help keep the sauce smooth and creamy so all that glorious cheese ends up exactly where you want it.

✨ Before You Begin

✨ Shred the cheese yourself. This is not the recipe for bagged pre-shredded cheese. Anti-caking ingredients can prevent it from melting as smoothly, and with this much cheese, you want every advantage you can get.

✨ Prep everything before you start the sauce. Shred and combine the cheeses, measure the dairy, and have your seasonings ready. Once you begin the roux, the recipe moves quickly.

✨ Cook the pasta just to al dente. The cavatappi will continue cooking in the oven, so don’t cook it until completely soft.

✨ Add the dairy gradually. Whisk it into the roux slowly, allowing the sauce to thicken before moving on. Adding the dairy too quickly can make it harder to achieve that thick, creamy consistency.

✨ Keep the heat gentle when you add the cheese. Add the cheese a handful at a time, stirring well between additions. In my test, the cheese didn’t completely melt off the heat, so very low heat was necessary to finish the sauce. Keep stirring and never let the cheese sauce boil.

✨ Don’t skip the layers. Some of the cheese goes into the sauce and the rest is layered with the pasta. Those layers are what give Tini’s Mac and Cheese its ultra-cheesy middle and bubbly, golden top.

Ingredients + Key Notes

Cavatappi Pasta: The corkscrew shape is one of the signatures of Tini’s Mac and Cheese. All those curves and ridges grab onto the thick cheese sauce beautifully. Cook it only until al dente since it will continue cooking in the oven.

Mozzarella Cheese: Use whole-milk, low-moisture mozzarella and shred it yourself. It provides that fabulous gooey cheese pull without adding the excess moisture of fresh mozzarella.

Colby Jack Cheese: Adds creamy meltability and a mild, buttery flavor that balances the sharper cheddar. Buy it in a block and freshly shred it for the smoothest sauce.

Sharp Cheddar Cheese: This is where much of the bold cheese flavor comes from. Sharp cheddar keeps the finished dish from tasting one-dimensionally rich. Freshly grate this one, too.

Butter + Flour: These make the roux that thickens the cheese sauce. Let the flour cook briefly in the butter before adding the liquid so the finished sauce doesn’t have a raw flour taste.

Evaporated Milk: Adds concentrated dairy richness and helps create a luxuriously creamy sauce without introducing as much water as regular milk.

Heavy Cream: Makes this mac and cheese especially rich and silky. Add it gradually to the roux and whisk well so the sauce stays smooth.

Dijon Mustard: You won’t end up with mustard-flavored mac and cheese. Dijon adds a little tang and depth that cuts through all that rich dairy and helps bring out the cheese flavor.

Garlic Powder: Adds savory flavor throughout the sauce without pieces of fresh garlic competing with its smooth texture.

Smoked Paprika: Brings gentle smokiness and warmth that complements the cheeses. It also adds a little color to the sauce.

Salt + Black Pepper: Season carefully. With 2½ pounds of cheese in the recipe, there’s already plenty of saltiness coming from the cheese, so it’s much easier to add more at the end than correct an overly salty sauce.

🥣 How to Make Tini’s Mac and Cheese

Cook the pasta. Cook the cavatappi just until al dente, then drain.

Make the sauce. Make a roux with the butter and flour, then gradually whisk in the evaporated milk and heavy cream. Add the Dijon and seasonings and cook until thickened.

Add the cheese. Over very low heat, add the cheese a handful at a time, stirring until smooth. Don’t let the sauce boil.

Combine. Stir the cavatappi into the cheese sauce until evenly coated.

Layer. Add half the mac and cheese to the baking dish, top with reserved cheese, then repeat.

Bake and broil. Bake until hot and bubbly, then broil briefly until the top is beautifully browned. Let rest for a few minutes before serving.

⭐ Pro Tips

⭐ Grate your own cheese. Freshly shredded cheese melts much more smoothly than pre-shredded cheese and is especially important when you’re working with this much cheese.

⭐ Don’t overcook the pasta. Keep the cavatappi al dente so it doesn’t become too soft as the mac and cheese bakes.

⭐ Take your time with the dairy. Gradually whisk the evaporated milk and cream into the roux so the sauce stays smooth and thickens evenly.

⭐ Keep the heat low once the cheese goes in. Add it a handful at a time and stir constantly. Use only enough heat to melt the cheese, and never allow the sauce to boil.

⭐ Don’t overbake it. You’re really just heating everything through and melting those cheesy layers. Overbaking can turn that wonderfully creamy sauce dry or oily.

⭐ Broil with your eyes on it. The final broil creates that gorgeous bubbly, browned top, but it can go from golden to burned very quickly.

What to Serve With Tini’s Mac and Cheese

Tini’s Mac and Cheese is incredibly rich and cheesy, so I love serving it with something savory or fresh to balance it out. For a holiday meal, it’s perfect alongside Roast Turkey, Honey Baked Ham, or Prime Rib.

For an everyday comfort-food dinner, pair it with Baked Boneless Chicken Breast, Smothered Chicken, Traditional Meatloaf, or Crockpot Pulled Pork. Add Southern Green Beans, Brown Sugar Glazed Carrots, or KFC Coleslaw to round out the meal.

Storing + Reheating + Freezing + Make-Ahead

Storing: Let leftovers cool completely, then refrigerate them in an airtight container for up to 4 days.

Reheating: Reheat individual portions gently in the microwave, adding a splash of milk or cream if needed to loosen the sauce. For larger portions, cover and reheat in a 350°F oven until warmed through.

Freezing: You can freeze Tini’s Mac and Cheese for up to 2 months, although the sauce may be slightly less creamy after thawing. Thaw overnight in the refrigerator before reheating.

Make-Ahead: For the creamiest results, I prefer making this fresh. If you need to get a head start, shred and combine the cheeses and measure the remaining ingredients 1–2 days ahead, then refrigerate them separately. I wouldn’t assemble the entire casserole ahead—the pasta will continue absorbing that gorgeous cheese sauce while it sits.

Frequently Asked Questions

◆ What makes Tini’s Mac and Cheese different?

Tini Younger’s viral recipe uses cavatappi pasta and a combination of mozzarella, Colby Jack, and sharp cheddar, along with evaporated milk and heavy cream. The mac and cheese is also layered with additional shredded cheese before baking, making it exceptionally creamy and cheesy.

◆ Can I use pre-shredded cheese?

I don’t recommend it for this recipe. Pre-shredded cheese contains anti-caking ingredients that can interfere with smooth melting. With so much cheese in the sauce, freshly shredding it is worth the extra effort.

◆ Why is my cheese sauce grainy?

Too much heat is one of the biggest culprits. Add the cheese gradually over very low heat, stirring constantly, and never let the sauce boil after adding the cheese.

◆ Can I use a different pasta?

Yes, but cavatappi is part of what makes Tini’s recipe distinctive. If you substitute, choose another short pasta with plenty of ridges or curves to hold the thick cheese sauce, such as cellentani or shells.

◆ Why didn’t all my cheese melt off the heat?

That’s normal with this much cheese. Mine didn’t completely melt off heat either. Return the pan to very low heat and stir constantly just until the remaining cheese melts. The goal isn’t to avoid heat altogether—it’s to avoid too much heat.

More Mac and Cheese Recipes

If you can’t get enough creamy, cheesy comfort food, here are a few more mac and cheese recipes to try:

Cracker Barrel Mac and Cheese – Creamy, cheesy, and baked until bubbly, just like the restaurant favorite.
Popeyes Mac and Cheese – A rich, creamy copycat with a golden baked cheese topping.
Crock Pot Mac and Cheese – An easy slow-cooker version that’s creamy, comforting, and great for feeding a crowd.
Smoked Gouda Mac and Cheese – Ultra-creamy mac and cheese with rich, smoky Gouda flavor.
Stovetop Mac and Cheese – Creamy homemade mac and cheese made right on the stovetop for an easy weeknight side.
Taco Mac and Cheese – A hearty mash-up of cheesy mac and bold taco flavors.

Tried This Recipe?

If you tried this Tini’s Mac and Cheese, I’d love to hear how it turned out! Please leave a star rating and comment below—your feedback helps other readers and helps me continue creating recipes you’ll love.

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen