Tini's Mac and Cheese

Tini’s Mac and Cheese is the famous viral baked mac and cheese made with cavatappi, mozzarella, Colby Jack, and sharp cheddar in an incredibly rich and creamy cheese sauce. Layered with even more cheese and baked until bubbly and golden, it’s an over-the-top comfort food favorite that’s perfect for holidays, gatherings, and anytime you’re craving seriously cheesy mac and cheese.

Course Main Course

Cuisine American

Keyword mac and cheese recipes

Prep Time 25

Cook Time 31

Total Time 56

Servings servings

Calories 686kcal

Author Kathleen

Ingredients

Pasta

1 pound cavatappi pasta

Cheese

16 ounces low-moisture, whole milk mozzarella freshly grated
16 ounces Colby Jack, freshly grated
8 ounces sharp cheddar freshly grated

Seasoning

1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon table salt
1/2 teaspoon black pepper

Cheese Sauce

3 tablespoons salted butter
3 tablespoons all-purpose flour
1 (12-ounce) can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard

Optional Finish

chopped fresh chives, chopped parsley, black pepper

US Customary - Metric

Instructions

Prep the oven, pan, cheese, and seasonings. Preheat the oven to 350°F (177ºC). Butter a 9x13-inch baking dish.
Combine the mozzarella (16 ounces), Colby Jack (16 ounces), and sharp cheddar (8 ounces) in a large bowl, then divide the mixture evenly in half. In a small bowl, combine the garlic powder (1 teaspoon), smoked paprika (1 teaspoon), salt (1/2 teaspoon), and black pepper (1/2 teaspoon).
Cook the pasta. Bring a large pot of lightly salted water to a boil. Cook the cavatappi (1 pound) according to the package directions until al dente. Drain well; do not rinse.
Make the roux. Meanwhile, melt the butter (3 tablespoons) in a large, deep skillet or Dutch oven over medium heat.
Add half of the seasoning mixture and cook, stirring, for 20–30 seconds. Whisk in the flour (3 tablespoons) and cook for 1–2 minutes, whisking constantly, until smooth and bubbling but not browned.
Build the cream sauce. Slowly whisk in the evaporated milk (1 can). Cook, whisking frequently, until the mixture begins to thicken.
Gradually whisk in the heavy cream (2 cups), remaining seasoning mixture, and Dijon mustard (1 tablespoon). Continue cooking just until smooth and slightly thickened.
Melt in the cheese. Remove the pan from the heat and add the cheese a handful at a time, stirring until each addition is mostly melted before adding the next.
As the sauce cools and the cheese becomes slower to melt, return the pan to very low heat, stirring constantly, just until the remaining cheese melts and the sauce is smooth. Do not let the sauce simmer or boil once the cheese has been added.
Add the pasta. Fold the drained cavatappi into the cheese sauce until the pasta is thoroughly and evenly coated.
Layer the mac and cheese. Spread half of the sauced pasta in the prepared baking dish and sprinkle with half of the remaining shredded cheese.
Add the remaining pasta and top evenly with the remaining cheese.
Bake until hot and bubbly. Bake, uncovered, for 20 minutes. Check the center; if needed, continue baking for up to 5 minutes more, just until the cheese is completely melted and the edges are bubbling.
Broil and serve. Broil on high for 1–2 minutes, watching closely, until the top develops golden-brown spots. Remove from the oven and let stand for about 5 minutes before serving. Sprinkle with chopped chives, if desired.

Notes

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.

Nutrition