Name: Tini’s Mac and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb mozzarella cheese, grated; 1 lb Colby Jack cheese, grated; 8 oz sharp cheddar cheese, grated; 1 lb cavatappi (corkscrew) pasta; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp coarse salt; 1/2 tsp ground black pepper; 6 tbsp salted butter; 1/4 cup all-purpose flour; 12 oz can evaporated milk; 1 cup heavy cream; 1 tsp Dijon mustard (or mustard powder); Fresh chopped parsley for garnish

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I’m sharing Tini’s viral mac and cheese, a decadent comfort dish built on a trio of cheeses, spice-infused roux, and corkscrew pasta—creamy, rich, and irresistible. Tini’s Mac and Cheese

Why You’ll Love This Recipe

I love how this dish layers flavor and texture: hand‑grated mozzarella, Colby Jack, and sharp cheddar melt into a luxuriously creamy sauce made with evaporated milk and heavy cream. The corkscrew pasta traps every bit of sauce, and baking creates a crisp, bubbly top. It’s perfectly cheesy and utterly satisfying. I promise I’ll never go back to ordinary mac and cheese.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mozzarella cheese
Colby Jack cheese
sharp cheddar cheese
cavatappi (corkscrew) pasta
garlic powder
smoked paprika
coarse salt
ground black pepper
salted butter
all‑purpose flour
evaporated milk
heavy cream
Dijon mustard (or mustard powder)
fresh chopped parsley for garnish

directions

Preheat the oven to 350 °F (175 °C).
Grate the cheeses from blocks: 1 lb mozzarella, 1 lb Colby Jack, and 8 oz sharp cheddar. Toss together, then set aside half in a separate bowl.
Cook 1 lb cavatappi pasta in salted boiling water until al dente. Drain and keep warm.
Combine seasoning: garlic powder, smoked paprika, coarse salt, and black pepper.
In a skillet, melt butter and stir in half the seasoning mix, then whisk in flour and cook for 1–2 minutes until bubbly.
Gradually whisk in a 12 oz can of evaporated milk until thickened, then add heavy cream, remaining seasoning, and Dijon mustard. Continue whisking until silky.
Stir in half the cheese mixture, a handful at a time, melting completely before adding more.
Add pasta, toss to coat thoroughly.
Layer half of the pasta in a 9×13‑inch baking dish, add about one‑third of the reserved cheese, then top with the rest of the pasta. Finish with remaining cheese on top.
Bake for 25–30 minutes, then broil for 1–2 minutes to form a golden bubbly crust.
Garnish with fresh parsley and serve hot.

Servings and timing

This recipe serves about 12 people. Prep time is roughly 15 minutes, cook time 40 minutes, totaling 55 minutes.

Variations

Veggies: Soft broccoli florets fold in beautifully and add color and nutrition.
Stovetop version: I skip baking when I’m short on time and serve it straight from the stove—still creamy and delicious.

storage/reheating

Make-ahead: I assemble it up to the baking step, cover with foil, and refrigerate for up to 2 days. When ready, I bake it covered for 25 minutes, remove foil, and bake until heated through. A quick broil at the end crisps the top.
Freezing: I prepare it up to baking, freeze it covered, then add 30–35 extra minutes of bake time when ready to cook from frozen. I tent foil to avoid the cheese burning.
Reheating: I reheat portions in the oven at 350 °F, covered, until warmed through. A brief broil restores that crispy top. While microwaving works in a pinch, I find it softens the texture.

FAQs

What makes this mac and cheese different from classic versions?

I use three kinds of cheese and a roux made with evaporated milk and heavy cream. The cavatappi pasta grabs all that creaminess, and baking gives a perfect crust. It’s richer and creamier than any typical version.

Can I reduce the amount of cheese?

Yes. I often cut the mozzarella by half and still find it decadent enough. It tones down the richness while keeping the flavor strong.

Is it possible to make this without baking?

Absolutely. I toss the pasta and cheese sauce together and serve immediately. It’s still just as cheesy and flavorful—perfect when I’m short on time.

Can I add protein or vegetables?

Yes. I love adding crumbled bacon or pulled pork, and steamed broccoli pairs nicely with the creamy cheese sauce.

How do leftovers reheat best?

I prefer reheating in the oven at 350 °F, covered, until warmed through. A short broil at the end revives the crispy topping. The microwave works too, but the texture softens.

Conclusion

I love how Tini’s Mac and Cheese turns classic comfort food into something next‑level: rich, creamy, and full of flavor with an unapologetic cheese pull. It’s ideal for feeding a crowd or treating myself when I want something indulgent. I can’t wait to make it again and again.