Tini’s Mac and Cheese Recipe

If you’ve been searching for the ultimate homemade mac and cheese, look no further—Tini’s Mac and Cheese is the cozy, cheesy comfort dish dreams are made of. Packed with three types of cheese, a creamy sauce, and just the right amount of flavor, this is the mac and cheese recipe your family will beg for again and again.

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Ingredients You’ll Need

One of the secrets to Tini’s Mac and Cheese is how a handful of simple, accessible ingredients transform into something extraordinary. Every component, from the trio of cheese to the flavorful seasonings, serves a purpose—bringing creaminess, depth, and that gorgeous bubbly top.

• Mozzarella Cheese (1 pound): Grab a block from the deli for the best melt and value—the perfect stretchy, gooey element.
• Colby Jack Cheese (1 pound): Mild and creamy, it balances the sharpness and adds extra melty goodness.
• Sharp Cheddar Cheese (8 ounces): Go for yellow cheddar if you can; its bold flavor gives the mac and cheese its classic zing.
• Cavatappi Pasta (1 pound): Those fun spirals hold onto every drop of sauce. (But feel free to sub with elbows or shells if you’d like!)
• Garlic Powder (1 teaspoon): Adds a touch of savory warmth throughout the dish.
• Smoked Paprika (1 teaspoon): Brings a whisper of smokiness and beautiful color to the sauce.
• Coarse Salt (1 teaspoon): Essential for seasoning both your pasta water and bringing out all the cheesy flavors.
• Ground Black Pepper (½ teaspoon): For just a gentle background heat.
• Salted Butter (3 tablespoons): The backbone of your roux—the foundation of that luscious sauce.
• All-Purpose Flour (3 tablespoons): Helps thicken the cheese sauce to silky perfection.
• Evaporated Milk (12 ounces): Makes the sauce extra creamy and rich without extra heaviness.
• Heavy Cream (2 cups): This is what makes Tini’s Mac and Cheese swoon-worthy in both taste and texture.
• Dijon Mustard (1 tablespoon): A little bit of brightness and tang—don’t skip it! (Or use 1 teaspoon mustard powder if that’s what you have.)
• Fresh Chopped Parsley: For a splash of color and freshness sprinkled on top.

Variations

One of the absolute joys of Tini’s Mac and Cheese is how easy it is to tweak and reinvent! Whether you’re working around dietary needs, cleaning out the fridge, or just craving a twist, these variations make it simple to put your own spin on this creamy classic.

• Spice It Up: Stir in a dash of cayenne or swap in hot paprika for a mac with a little kick.
• Go Veggie: Add a handful of steamed broccoli florets or sautéed spinach to sneak in some greens—your secret’s safe with me!
• Swap the Cheese: Experiment with Gruyère, Monterey Jack, or even a sprinkle of blue cheese for unexpected flavor depth.
• Make It Gluten-Free: Use your favorite gluten-free pasta and a 1:1 gluten-free flour in the roux. No one will know the difference!

How to Make Tini’s Mac and Cheese

Step 1: Prep and Shred the Cheese

Start by preheating your oven to 350°F. Then, shred all of your cheese (mozzarella, Colby Jack, and cheddar) using the large holes of a box grater. Trust me—freshly shredded cheese from the block melts way better than pre-shredded bags. Mix the three cheeses together and set half aside for later so you have perfect layers.

Step 2: Cook the Pasta

Boil the cavatappi pasta in a large pot of salted water, just until al dente. Don’t overcook—you want the noodles to hold up in the oven! Once they’re ready, drain and set aside (but don’t rinse; that starch helps the sauce cling).

Step 3: Make the Seasoning Mix

Mix together garlic powder, smoked paprika, coarse salt, and black pepper in a small bowl. This quick blend infuses maximum flavor throughout every bite of your mac.

Step 4: Build the Roux

In a large skillet, melt the salted butter over medium heat. Add half the seasoning blend, then sprinkle in the flour and whisk together. Cook, stirring constantly, for 1–2 minutes until the roux is bubbling and smells just a bit nutty—this will keep your sauce from tasting floury.

Step 5: Create the Cheese Sauce

Pour in the evaporated milk while whisking to avoid lumps. When it starts to thicken with little bubbles in the center, add the heavy cream, the rest of the seasoning, and the Dijon mustard. Keep whisking until the sauce is glossy, thick, and irresistible.

Step 6: Melt in the Cheese

Working a handful at a time, add half of the shredded cheese mix to the sauce. Stir patiently—each addition should fully melt before adding more. You want a smooth, molten, and creamy cheese sauce as the base of Tini’s Mac and Cheese.

Step 7: Combine with Pasta

Next, add your cooked cavatappi right into the cheesy sauce. Toss everything together until every spiral noodle is fully coated. Prepare yourself—it already smells incredible!

Step 8: Layer and Bake

Spread half of the mac and cheese mixture into a greased 9×13-inch baking pan. Sprinkle a third of the reserved cheese on top. Add the rest of the pasta, then top it all off with the remaining cheese. Bake uncovered for 25–30 minutes, then broil for 1–2 minutes until golden and bubbly. Finish with a scattering of fresh chopped parsley, and marvel at your masterpiece!

How to Serve Tini’s Mac and Cheese

Garnishes

Finish Tini’s Mac and Cheese with a generous shower of fresh chopped parsley. The herby pop cuts through the richness and adds pretty color. For a little heat, sprinkle on a pinch of smoked paprika or even a few red pepper flakes just before serving.

Side Dishes

While Tini’s Mac and Cheese is hearty enough to steal the show, it’s also fantastic alongside juicy roast chicken, tangy BBQ ribs, or a crisp green salad. Try it next to garlic bread or with simple roasted veggies for a comfort food feast.

Creative Ways to Present

Serve it family-style right from the bubbling baking dish, portion into ramekins for elegant dinner party sides, or pile into a big bowl for cozy weeknight dinners. For parties, bake the mac in muffin tins for handheld bites kids and adults will both adore!

Make Ahead and Storage

Storing Leftovers

Tini’s Mac and Cheese keeps well in the refrigerator, tightly covered, for up to 4 days. Make sure to let it cool to room temperature before storing to preserve texture and flavor.

Freezing

You can freeze baked mac and cheese portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating for the best texture (though freshly baked is always the creamiest!).

Reheating

To reheat, add a splash of milk or cream and cover gently with foil. Bake at 325°F until warmed through, or microwave individual servings at 60% power to prevent the cheese from separating.

FAQs

Final Thoughts

I hope you dive into a bubbling tray of Tini’s Mac and Cheese soon—there’s truly nothing like the comfort of homemade, cheesy goodness. Don’t be surprised if it becomes your new go-to, crowd-pleasing recipe for weeknights or celebrations. Happy cooking, and enjoy every creamy, melty bite!

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