Tini’s Mac and Cheese Recipe

If you love ultra-creamy, golden-topped macaroni and cheese, Tini’s Mac and Cheese is about to be your new comfort food obsession. This is not your average boxed dinner—it’s a made-from-scratch classic with a mix of ooey-gooey cheeses, perfectly cooked cavatappi pasta, and a crispy, bubbly finish you’ll crave any day of the week.

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Ingredients You’ll Need

Each ingredient for Tini’s Mac and Cheese is chosen for maximum creaminess, flavor, and that signature melty stretch. Don’t be tempted to skip or swap—these basics work together like magic, and a few tips will guarantee incredible results!

• Mozzarella Cheese (1 pound): Opt for a deli block—so much easier to shred and it melts beautifully without clumping.
• Colby Jack Cheese (1 pound): Adds a mild tang and tons of melt-factor for that luscious, stringy cheese pull.
• Sharp Cheddar Cheese (8 ounces): Go for yellow for color and a slightly bold flavor that balances all the creaminess.
• Cavatappi Pasta (1 pound): These curly, ridged spirals hold cheese sauce like a dream and bake up perfectly.
• Garlic Powder (1 teaspoon): Brings subtle depth without overpowering—the secret to that “why is this so good?” taste.
• Smoked Paprika (1 teaspoon): Adds a gentle smokiness that highlights every cheesy bite.
• Coarse Salt (1 teaspoon) & Black Pepper (½ teaspoon): Essential for seasoning each layer so every forkful pops.
• Salted Butter (3 tablespoons): For starting the roux; the foundation of a super-silky sauce.
• All-Purpose Flour (3 tablespoons): Thickens the sauce just enough for that luscious, cling-to-your-pasta consistency.
• Evaporated Milk (12-ounce can): Makes everything ultra-rich without being too heavy—trust me, it works wonders.
• Heavy Cream (2 cups): Brings full-bodied, creamy perfection to the sauce.
• Dijon Mustard (1 tablespoon): Adds a subtle tang and offsets the richness, making the cheesy flavor pop even more.
• Fresh Chopped Parsley: For garnish—brings color and a touch of freshness right before serving.

Variations

The beauty of Tini’s Mac and Cheese is just how easily you can jazz it up, lighten it up, or sneak in some extra flavors. Let yourself have fun with the add-ins based on your cravings or what’s on hand!

• Spicy Kick: Stir in a pinch of cayenne or a spoonful of chopped pickled jalapeños for heat-lovers at the table.
• Veggie Boost: Add a layer of sautéed spinach, roasted broccoli, or caramelized onions before baking for extra texture and nutrients.
• Meaty Upgrade: Fold in crispy bacon bits, cooked diced ham, or pulled rotisserie chicken for a heartier main dish.
• Gluten-Free Option: Simply swap in your favorite gluten-free pasta and use GF flour in the roux—the sauce is naturally gluten-free!

How to Make Tini’s Mac and Cheese

Step 1: Shred the Cheeses

Start by shredding your mozzarella, Colby Jack, and sharp cheddar cheeses. A box grater works perfectly and, I promise, grating fresh cheese makes the sauce silkier and more flavorful than anything pre-bagged. Toss them together in a bowl and set aside half—you’ll need it for those lovely cheesy layers later.

Step 2: Cook the Pasta

Bring a big pot of salted water to a boil and cook your cavatappi just until al dente (don’t overcook, since it’ll finish in the oven). Drain well and set aside. Those curly tubes will be sauce magnets!

Step 3: Mix the Seasonings

Stir together your garlic powder, smoked paprika, salt, and pepper in a small bowl. Having this ready makes it easy to build layers of flavor without pausing at every step.

Step 4: Make the Roux

In a large skillet or saucepan, melt the butter over medium heat. Add in half your seasoning mix and let it sizzle to wake up those spices. Sprinkle in the flour, whisking constantly, and cook until bubbly—this is the secret to a sauce that clings like a big cheesy hug.

Step 5: Create the Cheese Sauce

Pour in your evaporated milk while whisking, letting the mixture thicken and bubble gently. Then add the heavy cream, rest of the spices, and Dijon mustard. Keep whisking until smooth and thick—now comes the best part! Gradually melt in half your shredded cheese blend, a handful at a time, until the sauce is golden and stretchy.

Step 6: Combine Pasta and Sauce

Add the cooked cavatappi straight into the skillet with your finished cheese sauce. Toss till every curve is blanketed in creamy goodness—you want every nook and cranny covered for maximum flavor.

Step 7: Layer and Bake

Spoon half of the cheesy pasta mixture into a greased 9×13-inch baking dish, sprinkle on a third of the remaining cheese, then layer the rest of the pasta and finish with all remaining cheese. Bake at 350°F for 25-30 minutes, then broil for an extra 1-2 minutes until bubbling and gloriously golden brown.

Step 8: Garnish and Serve

Let your masterpiece rest for a few minutes, then scatter with chopped parsley for a pop of color. Serve up Tini’s Mac and Cheese while it’s warm and melty for the happiest table you can imagine!

How to Serve Tini’s Mac and Cheese

Garnishes

Tini’s Mac and Cheese is already a showstopper, but a scatter of fresh chopped parsley or thinly sliced chives turns it into something truly eye-catching. If you’re feeling playful, try a pinch of extra smoked paprika or a few crunchy toasted breadcrumbs on top for texture.

Side Dishes

This mac and cheese pairs beautifully with crisp salads—think arugula and apple, or classic Caesar. For a full comfort food spread, serve with roasted vegetables, barbecue meats, or even a simple tomato soup for the ultimate cozy meal.

Creative Ways to Present

For parties, bake Tini’s Mac and Cheese in individual ramekins for personal “mini-macs.” Top each with a flag pick or mini cocktail tomato for flair, or serve family-style in a cast iron skillet at the table for that homey, straight-from-the-oven look everyone loves.

Make Ahead and Storage

Storing Leftovers

Leftovers (if you have any!) of Tini’s Mac and Cheese will keep in an airtight container in the fridge for up to four days. Let the pan cool completely before refrigerating, and be sure to use a tight seal to lock in moisture and flavor.

Freezing

For longer storage, portion cooled mac and cheese into freezer-safe containers. Freeze for up to 2 months—just thaw in the fridge overnight, then reheat. It’s a lifesaver for future busy nights or surprise cravings!

Reheating

Reheat gently in the oven at 325°F covered with foil, or microwave individual servings with a splash of milk or cream. A quick broil at the end helps revive that irresistible golden top.

FAQs

Final Thoughts

There’s just something about Tini’s Mac and Cheese that brings everyone running to the table, spoon in hand. I hope you love every creamy, cheesy, happiness-inducing bite—don’t be surprised if it becomes the most-requested dish in your kitchen too!

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