Cheesy Tini’s Mac and Cheese with mozzarella, Colby jack, cheddar, and Dijon mustard. The ultimate crowd-pleaser!
Okay, confession time—I didn’t dig this recipe out of some dusty old family cookbook or learn it from a wise relative. Nope. I found it on TikTok. Yep, scrolling at 1 a.m., trying to fight off a snack craving, and bam! There it was. A quick, super cheesy video by @tinekeyounger stopped me in my tracks.
The way the cheese melted, the golden bubbly top—it was like the mac and cheese of my dreams. I couldn’t resist trying it, and let me tell you, it delivered. Of course, I’ve made a few tweaks here and there to make it my own (I mean, that’s what cooking is all about, right?). But seriously, this recipe is TikTok gold, and I’m forever grateful for that late-night scroll.
Why You’ll Love This Tini’s Mac and Cheese
You know how some recipes promise comfort and deliver… mediocrity? This isn’t that.
- Triple Cheese Power: Mozzarella, Colby jack, and cheddar—each cheese has a role. Mozzarella melts like a dream, Colby jack adds creaminess, and cheddar? That sharp kick seals the deal.
- Velvety Sauce: Thanks to evaporated milk and heavy cream, the sauce coats every noodle like it’s giving it a warm hug.
- Subtle Spice Magic: Smoked paprika and garlic powder don’t shout—they whisper. Just enough to make you wonder, “What is that amazing flavor?”
- Golden Bubbly Top: Let’s not pretend we don’t all love breaking through that cheesy crust. It’s the best part, right?
Ingredient Notes
Here’s the thing: Tini’s Mac & Cheese works because every ingredient has a purpose. No fillers, no fluff.
- Cavatappi Pasta: These corkscrew-shaped noodles hold onto the sauce like their life depends on it. Elbows work too, but cavatappi feels a little… fancy, you know?
- Mozzarella Cheese: This is the one giving you those iconic cheese pulls. Who doesn’t love that stretchy moment?
- Colby Jack Cheese: It’s mellow and creamy, keeping the flavors balanced.
- Cheddar Cheese: The sharp, tangy backbone of the whole dish.
- Dijon Mustard: This might make you pause, but trust me—just a spoonful takes the flavor from “good” to “where has this been all my life?”
- Spices: Garlic powder and smoked paprika are subtle but essential.
How To Make Cheesy Tini’s Mac and Cheese
Alright, let’s talk steps. And hey, don’t overthink it—if I can pull this off, so can you.
- Preheat and Grease: First things first, get your oven to 350°F and grease a 9×13 dish. You don’t want your masterpiece sticking, do you?
- Cheese Blending 101: Mix all your cheeses together in a bowl. But—and this is key—set half aside for the topping. Trust me, future you will thank you.
- Spice It Up: Combine your spices in a little bowl. Divide them in half. Why? You’ll need them for both the sauce and the layers.
- The Sauce (A.K.A. The Star): Melt butter in a big pot (bigger than you think—pasta’s coming soon). Stir in flour and half your spice mix. Slowly whisk in evaporated milk and cream. Then comes the Dijon mustard and half your cheese mix. Stir until it’s silky smooth.
- Assembly Time: Add the cooked pasta to the sauce, mix, and layer it into your dish. Pasta, cheese, pasta, more cheese. You get the idea.
- Bake and Drool: Pop it in the oven for 25-30 minutes. When the top is golden and bubbly, it’s ready. Warning: your kitchen will smell amazing.
Pro tip: For an extra level of cheesiness, reserve a bit more of the cheese mixture for a final sprinkle right before serving. Also, if you like your mac and cheese extra crispy on top, broil it for the last 1-2 minutes of baking. Keep an eye on it to ensure it doesn’t burn—just a light golden crisp is all you need. If you’re feeling adventurous, add some cooked bacon bits or breadcrumbs to the top before baking for added texture and flavor. The key to the ideal mac and cheese. Is uncovering the ratio between creaminess and crunch!
Storage Options
Okay, so maybe you made too much (is that even possible?). Here’s how to save it:
- Fridge: Store it in an airtight container for up to 3 days. When reheating, add a splash of milk to keep it creamy.
- Freezer: Freeze portions for up to 3 months. Thaw overnight, then bake until warm.
Variations and Substitutions
Want to make Tini’s Mac and cheese your own? Go for it!
Want To Save This Recipe?
- Add Protein: Shredded chicken, bacon, or even lobster if you’re feeling fancy.
- Veggie Boost: Broccoli, spinach, or roasted peppers are great options.
- Cheese Swap: Gruyere, Gouda, or even pepper jack for a spicy twist.
- Gluten-Free: Swap in GF pasta and flour. Easy peasy.
What to Serve With Tini’s Mac and Cheese
Mac and cheese is a meal on its own, but pairing it? Chef’s kiss.
- Garlic Bread: Because carbs deserve more carbs.
- Green Salad: Something fresh to cut through the richness.
- Roasted Veggies: Brussels sprouts or carrots are a great choice.
- BBQ Chicken: Sweet and smoky + cheesy goodness = perfection.
Frequently Asked Questions:
Can I make this tini’s Mac and cheese ahead of time?
Yes! You can prepare the entire dish up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, just pop it in the oven.
Do I really need Dijon mustard?
Okay, technically no, but it adds this subtle tang that you’ll miss if it’s not there.
How do I reheat without drying it out?
A splash of milk and low heat. Works every time.
Can I use other types of pasta?
Absolutely! Elbow macaroni, penne, or even shells work great with this recipe if you don’t have cavatappi on hand.
How can I make this recipe vegetarian?
The recipe is naturally vegetarian, but if you want to add a little extra veggie flavor, you can toss in some sautéed spinach or mushrooms before baking.
So, what do you think? Are you ready to give Tini’s Mac & Cheese a try? If you do, let me know how it turns out—or if you sneak an extra bite before serving. I won’t tell!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Tini’s Mac and Cheese
Ingredients
- 1 pound cavatappi pasta cooked
- 1 pound mozzarella cheese grated
- 1 pound Colby jack cheese grated
- 8 ounces Cheddar cheese grated
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp butter
- 3 tbsp flour
- 1 12 ounces can evaporated milk
- 2 cups heavy cream
- 1 tbsp Dijon mustard
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large bowl, mix all the grated cheeses together. Set aside half of the cheese blend in a different bowl.
- Blend the garlic powder, smoked paprika, salt, and black pepper together in a small bowl. Divide the spice mix in half and set one portion aside.
- In a big pot, soften the butter over medium heat. Once melted, add the flour and half of the spice blend. Stir constantly and cook for about 1-2 minutes until the mixture is slightly browned and smooth.
- Gradually pour in the evaporated milk, whisking continuously to ensure a lump-free sauce. Slowly add the heavy cream, the rest of the spice mix, and Dijon mustard, stirring until well incorporated. Gradually add half of the cheese mixture, stirring until it melts completely into the sauce.
- Fold the cooked pasta into the creamy cheese sauce, making sure it's evenly coated. Transfer half of the pasta and sauce mixture to your prepared baking dish, then sprinkle half of the reserved cheese on top. Add the remainder of the pasta mix and top with the remaining cheese.
- Bake for 25-30 minutes, or until the cheese on top is bubbly and has a light golden crust.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
