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If you’ve seen the viral videos for TikTok sensation Tini Younger’s macaroni and cheese and you’ve been wanting to try it – now is the time. Tini’s Macaroni and Cheese is a super creamy, decadent mac and cheese casserole that’s smothered in a cheesy cream sauce and stuffed with layers of shredded cheese.
We have always made our family favorite Southern-Style Baked Mac and Cheese year after year but after trying this one, it takes the #1 stop for the ultimate mac and cheese that’s better than any other recipe I’ve had. Of course I still adore our family recipe and it is a close second, but there is something about this cheese sauce that reigns supreme making it the perfect choice for Thanksgiving!
Why You’ll Love Tini’s Macaroni and Cheese
❤️ Perfect for the holidays – this baked macaroni and cheese is an absolute crowd favorite that people go crazy for. It pairs really well with all the Thanksgiving and holiday staple side dishes like Sweet Potato Casserole, Cranberry Sauce, Corn Casserole, Scalloped Poatoes, and of course Mashed Potatoes.
❤️ Decadent Cheesy Sauce – as we all know, there are many different methods of making mac and cheese. It’s highly debated which style is better. Some like a creamy velveeta-style macaroni and cheese while others prefer cream sauce and layers of cheese. This recipe uses a happy medium of both – making it absolutely perfect.
❤️ Doesn’t Use Eggs – another highly debated topic is whether or not eggs should be used. In my Southern-Style Baked Macaroni and Cheese I use eggs. But in Tini’s recipe there are no eggs!
❤️ Layers of Cheese – a few different types of cheese are used in this recipe from sharp cheddar to gooey, stringy mozzarella. There is cheesy in the cream sauce, a layer of cheese in the middle of the macaroni and it’s topped off with a layer of cheese on top.
❤️ Easy Make Ahead Prep – during the holidays, the amount of cooking increases and with that the stress increases (especially if you are hosting or responsible for a large portion of the cooking). What you’ll love about this recipe is the ability to prep it ahead and store it in the fridge a day or two before baking.
Key Ingredients
Here are the list of ingredients you’ll need to make Tinis macaroni and cheese! See the recipe card below for the measurements and be sure to check out my Thanksgiving page for more holiday side dish recipes.
Corkscrew Pasta – Tini Younger uses corkscrew pasta in her recipe. I wanted a more traditional look so I went with standard macaroni elbows for mine. It’s up to you!
Cheese – mozzarella, sharp cheddar and colby jack.
Dairy – butter, heavy cream and evaporated milk
Dijon Mustard – a little dijon goes a long way in adding lots of flavor. It’s not easily identified but it really kicks up the flavor. You can swap it for mustard powder if you don’t have any on hand.
Flour – all-purpose flour is used to make a roux.
Seasonings – paprika, garlic powder, salt and freshly grated black pepper.
How to Make Tini’s Macaroni and Cheese
See the recipe card below for detailed measurements and baking times.
- Grate all your cheeses, mix them together and divide in half.
- Measure out your ingredients for the cheese sauce so you can have an efficient work flow. I always do this whenever I make a roux as you have to work quickly to prevent clumping or burning the flour.
- Cook the pasta to al dente. This is important to avoid it overcooking in the oven.
- While pasta cooks, make the creamy cheese sauce: making a roux with butter, flour and half the seasonings.
- Pour in evaporated milk, cream and remaining seasonings whisking constantly until smooth. Bring to a low boil and allow to thicken.
- Add half the cheeses in portions until it’s melted and incorporated. A spatula is best for this step as the cheese will get stuck in the whisk.
- Fold the pasta into the cheese sauce ensuring you evenly coat the macaroni.
- Transfer half the macaroni into a buttered 9×13 casserole dish.
- Sprinkle over half the cheese (of the second portion of shredded cheese).
- Pour over the rest of the macaroni and top it with a final layer of remaining cheese on top.
- Bake in the oven
- Broil for a few minutes to get those signature bubbly browned spots on top. This part is optional.
My Favorite Tips
Don’t buy pre-shredded cheeses. Those have anti-caking agents (filler ingredient) that doesn’t allow the cheese to melt the same way.
Shred cheese by hand and use a rotary cheese grater if possible. You can also shred the cheese a few days ahead and keep it in an air tight bag in the fridge.
Don’t use fresh mozzarella balls, use a block of hard mozzarella. The soft cheese behaves much differently. Not only is it a pain to shred it’s not the same look and texture when it melts to a block of mozzarella.
Use your favorite short pasta for this recipe, cavatappi, elbows, shells, spirals, etc.
Variations and Substitutions
Evaporated Milk – whole milk is a perfectly fine swap for evaporated milk.
Adding Protein – if you aren’t making this as a side dish and you want it as a main course, similar to my Buffalo Chicken Mac and Cheese, just add in rotisserie or baked and diced chicken to the mixture before baking. You can also add bacon or steak on top once it’s done cooking.
Cheeses – if you aren’t a fan of mozzarella, you can swap it for a more flavorful gruyere or fontina. Keep in mind it won’t give you as much of a cheese pull.
Macaroni and Cheese Pairings
Cast Iron Steak with Cognac Peppercorn Sauce
Cajun Butter Baked Bone-In Chicken
Southern Sweet Potato Casserole
Make Ahead Instructions
Just like most pasta recipes, this is a great recipe to make ahead of time and bake when you need it.
You’ll just prepare it up to the point before baking. Allow it to fully cool on the counter and cover the baking dish tightly with plastic wrap. Then refrigerate for up to two days.
Before baking, take out of the fridge and leave it on the counter for 45 minutes to remove the chill from the fridge. Bake in the oven, adding an additional 15 minutes of bake time if needed. If the top starts to brown before it’s baked through, simply add tented foil to the top. Remove the foil (if applicable) and broil for 5 minutes.
I hope you enjoy this easy recipe for Tinis Macaroni and Cheese. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Tini’s Macaroni and Cheese (Viral Recipe)
Ingredients
- 16 oz box cavatappi pasta I prefer to use elbow macaroni
- 16 oz colby jack cheese two 8-ounce blocks
- 8 oz mozzarella cheese shredded (not the soft mozzarella, use a hard block)
- 8 oz sharp cheddar
- seasoning mixture: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 tsp pepper combine together in a small bowl
- 3 tablespoons salted butter plus more for greasing the baking dish
- 3 tablespoons flour
- (1) 12 oz can evaporated milk
- 2 cups heavy cream
- 1 tablespoon dijon mustard
Instructions
- Preheat oven to 375 degrees and grease a 9×13 casserole dish. Grate all your cheeses, mix them together and divide in half. I used two gallon zip top bags and shredded the cheese ahead and stored in the fridge.
- Measure out your ingredients for the cheese sauce and place them near the cooktop as you have to work quickly when making a roux.
- Get the pasta to al dente, drain and set aside. While pasta cooks, make the creamy cheese sauce.
- In a large skillet over medium low heat, add in the butter and stir until melted. Add half the seasoning mixture.
- Whisk in the flour, cooking it for 1-2 minutes (it should lightly bubble).
- Pour in evaporated milk, cream, remaining seasonings, and dijon, whisking constantly until smooth. Bring to a low boil and allow to thicken.
- Add half the cheeses in portions until it's melted and incorporated. A spatula is best for this step.
- Fold the pasta into the cheese sauce ensuring you evenly coat the pasta.
- Transfer half the macaroni into the buttered 9×13 casserole dish. Sprinkle over half the remaining cheese.
- Pour over the rest of the macaroni and top it with a final layer of remaining cheese on top.
- Bake in the oven for 30 minutes. Optionally, you can broil for 3-4 minutes to get those signature bubbly browned spots on top.
Notes
Here are some photos for your Pinterest boards:
