Tini’s Viral Mac and Cheese Copycat Recipe

Name: Tini’s Viral Mac and Cheese Copycat Recipe
Total time: PT1H15mins.M
Yield: 10-12

Total time: 1H15mins.

Difficulty: Low

Serves: 10-12

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By Ilaria Canevara

If you’re craving a creamy, cheesy, and satisfying dish that will please everyone at the table, Tini's viral mac and cheese recipe is just what you need. Made with a combination of three different cheeses, a rich sauce, and perfectly cooked pasta, it’s the ultimate comfort food. Whether you’re cooking for a crowd or just want a dish to bring warmth to your day, this mac and cheese will never disappoint!

Why Everyone Will Love This Recipe

Tini’s mac and cheese is all about indulgence! The blend of mozzarella, Colby Jack, and sharp cheddar creates a beautifully creamy, cheesy sauce that wraps around each piece of pasta. It’s easy to make and packed with flavor, making it a favorite for kids and adults alike. With just a few simple ingredients, you’ll have a comforting meal that’s sure to become a family favorite.

What Is This Dish?

Mac and cheese is a classic American comfort food, loved by many for its creamy texture and cheesy goodness. This version of mac and cheese has taken the internet by storm, thanks to its rich, velvety sauce and the perfect combination of cheeses. The secret to its success? A slow, careful melt of cheese into a smooth sauce that coats each piece of pasta in the most luxurious way.

Cooking Tips

Cheese choice is key: Stick to the combination of mozzarella, Colby Jack, and sharp cheddar for the best flavor and texture. Feel free to experiment, but these cheeses provide the perfect balance of creamy and sharp flavors.
Don’t rush the sauce: Take your time melting the cheese into the sauce. This process ensures a smooth, lump-free result. It takes about 20 minutes for the flour to cook and the cheese to melt completely.
Watch your broiling time: If you like a golden brown top, keep an eye on the mac and cheese while broiling. It only takes 1–2 minutes to get that perfect crispy layer, and broiling can quickly go from golden to burnt.
Layering is key: For the perfect texture, make sure to layer your pasta and cheese mixture. This helps distribute the cheese evenly and ensures every bite is cheesy.

Frequently Asked Questions

Can I use different types of cheese for mac and cheese?

Yes! While mozzarella, Colby Jack, and sharp cheddar are the star cheeses here, you can swap them out with others like Gruyère, Gouda, or Monterey Jack for different flavors.

How long should I cook the pasta?

Follow the package instructions for the pasta you’re using. For Cavatappi, about 7 minutes works perfectly.

Can I make mac and cheese ahead of time?

You can assemble the mac and cheese and store it in the fridge for up to 24 hours before baking. Just be sure to cover it tightly to prevent it from drying out.

How do I prevent the cheese sauce from getting lumpy?

To avoid lumps, make sure to add the cheese slowly to the sauce and whisk continuously until fully melted. It helps to not add more cheese until the previous batch has fully incorporated into the sauce.

Can I freeze mac and cheese?

Yes, you can freeze mac and cheese either before or after baking. Just make sure it’s in an airtight container or wrapped tightly to prevent freezer burn.

How to Store

Leftovers of Tini's mac and cheese can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly or transfer it into an airtight container to keep it fresh. When reheating, use the oven to maintain the creamy texture—simply bake at 350°F for about 15 minutes, or until heated through.

How to Freeze

Mac and cheese can be frozen for up to 3 months. To freeze, assemble the dish but don’t bake it yet. Wrap it tightly in plastic wrap and foil before placing it in the freezer. When you're ready to bake, thaw it in the refrigerator overnight and then bake as usual. If you’ve already baked it and have leftovers, store them in an airtight container for up to 2 months in the freezer.

Ingredients

1 lb Cavatappi pasta (or elbow macaroni)
1 lb mozzarella cheese (shredded)
1 lb Colby Jack cheese (shredded)
½ lb sharp cheddar cheese (shredded)
12 oz evaporated milk (1 can)
2 cups heavy whipping cream
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon Dijon mustard
3 tablespoons unsalted butter
3 tablespoons all-purpose flour

Step-by-Step Instructions

Cook the Pasta: Cook the Cavatappi pasta in salted water according to the package instructions. For Cavatappi, 7 minutes should be perfect. Drain and set aside, reserving some pasta water in case you need it later.
Prepare the Cheese Sauce: In a heavy-bottomed pan, melt the butter over medium-high heat. Add the flour and whisk it until it forms a smooth paste. Slowly add the evaporated milk, continuing to whisk until the sauce starts bubbling.
Add the Cream: Lower the heat to medium-low and slowly pour in the heavy whipping cream, whisking continuously.
Cheese Time: In a bowl, combine the mozzarella, Colby Jack, and sharp cheddar cheese. Split the mixture in half. Add one portion to the sauce, a little at a time, whisking vigorously until fully melted before adding more cheese. Repeat until all the cheese has been added and melted into the sauce.
Season the Sauce: Add the salt, garlic powder, white pepper, smoked paprika, and Dijon mustard. Stir to combine.
Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and mix until all the noodles are well-coated with the creamy sauce.
Layer and Bake: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a layer of pasta, then top with half of the reserved shredded cheese. Add another layer of pasta and top with the remaining cheese.
Bake: Bake for 20 minutes or until the cheese on top has melted and is slightly browned. For a golden top, broil on low for 1–2 minutes, but be careful not to burn it.
Rest and Serve: Let the mac and cheese rest for about 10 minutes before serving. This allows the sauce to set and ensures every bite is perfectly creamy.