You know that moment when you see a recipe video and you just KNOW it's going to be good? That was me when I first watched Tini Younger's Tini's mac and cheese video on TikTok. I immediately saved it and told myself I'd make it for Emily's next birthday party (spoiler: I couldn't wait that long).
This Tini macaroni and cheese recipe isn't your basic boxed mac situation. We're talking about layers of three different cheeses, a cream sauce that's so smooth it should be illegal, and those gorgeous golden-brown spots on top that make everyone at the table say "wow" before they even take a bite.
I've made this recipe four times now, and each time people ask me for the recipe. Emily's friends literally requested it for her sleepover last month instead of pizza. When 12-year-olds pick mac and cheese over pizza, you know you've got something special!
If you're looking for another crowd-pleasing pasta dish that's just as comforting, you might want to try my old-fashioned baked macaroni and cheese too.
Jump to:
- Why You Will Love This Viral Mac And Cheese
- Ingredients For Tini Younger Mac And Cheese
- How To Make Tini's Mac And Cheese
- Storage And Reheating Tips
- Tips And Variations For The Best Results
- Frequently Asked Questions About Tini's Mac And Cheese
- Mac And Cheese Recipes You May Like
- Final Thoughts On This Viral Recipe
- Tini's Macaroni and Cheese
Why You Will Love This Viral Mac And Cheese
- Super creamy texture - The combination of heavy cream and evaporated milk creates the silkiest cheese sauce you've ever tasted
- Three cheese blend - Colby jack, mozzarella, and sharp cheddar give you the perfect balance of melt and flavor
- Those bubbly brown spots - They're not just pretty, they taste amazing with that slightly crispy edge
- Feeds a crowd - This 9x13 pan serves 12 people, making it perfect for holidays and gatherings
- Make-ahead friendly - You can prep it completely the day before and just pop it in the oven when needed
- Restaurant quality at home - Seriously, this tastes like something you'd pay $18 for at a fancy comfort food spot
Ingredients For Tini Younger Mac And Cheese
For The Pasta:
- 16 oz box cavatappi pasta (I actually prefer elbow macaroni like the notes say)
The Cheese Layers:
- 16 oz colby jack cheese (two 8-ounce blocks)
- 8 oz mozzarella cheese, shredded (use a hard block, not the soft fresh kind)
- 8 oz sharp cheddar
The Seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
For The Cream Sauce:
- 3 tablespoons salted butter (plus more for greasing)
- 3 tablespoons flour
- 1 (12 oz) can evaporated milk
- 2 cups heavy cream
- 1 tablespoon dijon mustard
How To Make Tini's Mac And Cheese
Prep Your Workspace
Preheat your oven to 375 degrees and grease a 9x13 casserole dish with butter.
Here's my best tip: grate ALL your cheeses first and mix them together in a big bowl. Then split that mixture in half. I use two gallon zip-top bags because it makes everything so much easier. You can even do this step the night before and store them in the fridge!
Mix all your seasonings together in a small bowl too. Trust me on this - when you're making the sauce, things move fast and you don't want to be scrambling for ingredients.
Cook The Pasta
Get your pasta cooking to al dente according to the package directions. Don't overcook it because it's going in the oven later!
Drain the pasta and set it aside. I usually drizzle a tiny bit of olive oil over it so it doesn't stick together while I'm making the sauce.
Make The Cream Sauce
This is where things get really good. While your pasta is cooking, you can start the sauce.
In a large skillet over medium-low heat, melt the butter. Once it's melted and bubbly, add half of your seasoning mixture.
Whisk in the flour and let it cook for 1-2 minutes. It should bubble gently but not brown. This is called a roux and it's what makes the sauce thick and creamy instead of thin and weird.
Pour in the evaporated milk, heavy cream, remaining seasonings, and that tablespoon of dijon mustard. Whisk constantly! I know your arm might get tired, but keep going. You want a smooth sauce with no lumps.
Bring everything to a low boil and watch it thicken. It's kind of magical honestly.
Add The Cheese
Here's where you need to work in batches. Take half of your cheese mixture and add it to the sauce in small handfuls, stirring constantly with a spatula.
Don't dump it all in at once! I learned this the hard way when my first attempt turned grainy. Add a handful, stir until melted, add another handful, stir again. Keep going until all that first half of cheese is melted and smooth.
Layer Everything
Fold your cooked pasta into the cheese sauce. Make sure every piece gets coated.
Transfer half of the mac and cheese into your buttered 9x13 dish. Sprinkle half of your remaining cheese over this layer.
Pour the rest of the mac and cheese on top. Then add that final gorgeous layer of cheese on top.
Bake To Perfection
Bake for 30 minutes until it's bubbly and golden.
If you want those signature brown spots that Tini's recipe is famous for, turn on your broiler for the last 3-4 minutes. But watch it carefully! Broilers don't mess around and things can go from perfect to burnt real quick. Ask me how I know (RIP to the batch I made for my sister's baby shower last year).
Storage And Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 4 days.
To reheat, add a splash of milk or cream before warming it up. This brings back that creamy texture! You can use the microwave or pop it in a 350-degree oven until it's heated through.
You can also freeze this for up to 2 months. Thaw it overnight in the fridge before reheating. Just know that dairy-based dishes can sometimes separate a bit after freezing, but a good stir usually fixes it.
The flavors actually get better after a day in the fridge! Something about all those cheeses melding together overnight makes it even more delicious.
Tips And Variations For The Best Results
Shred your own cheese. I can't stress this enough! Pre-shredded cheese has anti-caking agents that make your sauce grainy. It takes an extra 10 minutes but it's SO worth it.
Keep the heat low when adding cheese. High heat makes dairy proteins seize up and get grainy. Low and slow wins this race every time.
Try different pasta shapes. While the recipe calls for cavatappi, I honestly prefer elbow macaroni. Emily likes shells because they hold more cheese sauce. What's your go-to shape?
Want some heat? Swap regular cheddar for pepper jack, or add a pinch of cayenne to your seasoning mix. My brother-in-law does this and swears by it.
Make it fancy. Top with panko breadcrumbs mixed with melted butter before baking for extra crunch.
Add-ins that work great: Crumbled bacon, diced ham, lobster chunks (if you're feeling fancy!), or roasted vegetables. Just fold them in with the pasta.
The mustard is important! It might seem weird but dijon mustard adds depth without making things taste mustardy. Don't skip it. If you don't have dijon, use 1 teaspoon of mustard powder instead.
Frequently Asked Questions About Tini's Mac And Cheese
Tini Younger is a TikTok content creator who went viral for her incredibly rich and creamy macaroni and cheese recipe. Her recipe became a sensation because of its approach - featuring multiple types of cheese, a velvety cream-based sauce, and those irresistible golden-brown bubbly spots on top.
Viewers loved her easy-to-follow method and the mouthwatering results, making it one of the most recreated mac and cheese recipes on social media. I think part of the appeal is watching her make it - she's so genuine and excited about food, just like the rest of us!
Yes, you can customize the cheese blend to suit your taste! The original recipe uses colby jack, mozzarella, and sharp cheddar for the perfect balance of meltiness and flavor.
However, you can swap in other good melting cheeses like Monterey Jack, Gouda, fontina, or pepper jack if you want a little heat. Just avoid pre-shredded bagged cheese, as it contains anti-caking agents that can make your sauce grainy. Block cheese that you shred yourself is always better!
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days.
To reheat, add a splash of milk or cream to restore creaminess, then warm it in the microwave or in a 350°F oven until heated through. You can also freeze it for up to 2 months - thaw overnight in the fridge before reheating. The texture might change slightly after freezing but it still tastes great.
A grainy sauce usually happens when cheese is added to a sauce that's too hot, or when cheese is added too quickly.
To avoid this, reduce the heat to low before adding your shredded cheese and stir it in gradually in small handfuls. Also, make sure to use block cheese that you shred yourself - pre-shredded cheese contains starches that can affect the texture of your sauce. Temperature control is key here!
Mac And Cheese Recipes You May Like
- Old-Fashioned Baked Macaroni And Cheese - This is my classic go-to recipe that's been in my rotation for years. It's a bit simpler than Tini's version but just as delicious for weeknight dinners.
- Chick-fil-A Mac And Cheese Recipe - If you're obsessed with Chick-fil-A's mac and cheese like Emily is, you need to try my copycat version. It tastes just like the restaurant!
- Baked Pumpkin Mac And Cheese - This fall twist on classic mac and cheese adds pumpkin puree to the sauce for extra creaminess and a gorgeous color. Perfect for Thanksgiving!
Final Thoughts On This Viral Recipe
I'm not exaggerating when I say this is one of the best mac and cheese recipes I've ever made. The combination of three cheeses with that smooth cream sauce creates something truly special.
Is it rich? Absolutely. Is it a bit of work? Sure. Is it worth every single minute? YES.
This viral mac and cheese recipe is perfect for holidays, potlucks, family dinners, or anytime you want to treat yourself to something really good. I made it for Thanksgiving last year and it disappeared faster than the turkey.
Give it a try and let me know what you think! Don't forget to save this recipe to Pinterest so you can find it when you need it.
Tini's Macaroni and Cheese
Equipment
- 9x13-inch Casserole Dish
- Box Grater
Ingredients
Pasta
- 16 oz cavatappi pasta or elbow macaroni
Cheese
- 16 oz colby jack cheese two 8-ounce blocks
- 8 oz mozzarella cheese shredded from a hard block, not soft mozzarella
- 8 oz sharp cheddar cheese
Seasoning Mixture
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Cream Sauce
- 3 tablespoons salted butter plus more for greasing the baking dish
- 3 tablespoons all-purpose flour
- 12 oz evaporated milk 1 can
- 2 cups heavy cream
- 1 tablespoon dijon mustard
Instructions
- Preheat oven to 375°F and grease a 9x13 inch casserole dish with butter. Grate all your cheeses, mix them together and divide in half. You can use two gallon zip-top bags and store them in the fridge if prepping ahead.
- Combine all seasonings (smoked paprika, garlic powder, salt, and pepper) in a small bowl and set aside.
- Cook the pasta to al dente according to package directions. Drain and set aside.
- In a large skillet over medium-low heat, melt the butter. Add half of the seasoning mixture and stir.
- Whisk in the flour and cook for 1-2 minutes until it bubbles lightly. This creates the roux.
- Pour in the evaporated milk, heavy cream, remaining seasonings, and dijon mustard. Whisk constantly until smooth. Bring to a low boil and allow the sauce to thicken.
- Add half of the cheese mixture in small portions, stirring with a spatula after each addition until completely melted and incorporated.
- Fold the cooked pasta into the cheese sauce, making sure every piece is evenly coated.
- Transfer half of the mac and cheese into the prepared 9x13 casserole dish. Sprinkle half of the remaining cheese over this layer.
- Pour the rest of the mac and cheese on top, then add the final layer of remaining cheese.
- Bake in the preheated oven for 30 minutes until bubbly and golden. For those signature brown spots, broil for 3-4 minutes at the end (watch carefully to avoid burning).
