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🧀 Tini’s Viral Mac and Cheese

Tini’s viral mac and cheese is the ultimate comfort food—rich, creamy, and packed with flavor. Made with a bold blend of mozzarella, Colby Jack, and sharp cheddar, this baked mac is layered with a velvety cheese sauce seasoned with smoked paprika, garlic powder, and Dijon mustard. Cavatappi pasta holds the sauce beautifully, and the final baked top adds just the right golden crust. Whether you're feeding a crowd or craving a cozy solo dish, this recipe delivers every time.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • For the Pasta:
  • 1 lb 16 oz cavatappi pasta
  • Salt for boiling water
  • For the Cheese Sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 12 oz can evaporated milk
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • Cheese Blend:
  • 1 lb mozzarella cheese freshly shredded
  • 1 lb Colby Jack cheese freshly shredded
  • 8 oz sharp cheddar cheese freshly shredded
  • Note: It's recommended to use blocks of cheese and shred them yourself for the creamiest texture as pre-shredded cheeses often contain anti-caking agents that can affect melting.

Method
 

  1. Preheat the Oven:
  2. Set your oven to 375°F (190°C).
  3. Lightly grease a 9x13-inch baking dish and set aside.
  4. Cook the Pasta:
  5. Bring a large pot of salted water to a boil.
  6. Add the cavatappi pasta and cook until al dente, following package instructions.
  7. Drain the pasta and set aside.
  8. Prepare the Cheese Blend:
  9. In a large bowl, combine the shredded mozzarella, Colby Jack, and sharp cheddar cheeses.
  10. Mix well and divide the cheese mixture into two equal portions.
  11. Make the Roux:
  12. In a large saucepan over medium heat, melt the butter.
  13. Once melted, add the flour and whisk continuously for about 1-2 minutes until the mixture is bubbling and has a light golden color.
  14. Create the Cheese Sauce:
  15. Gradually whisk in the evaporated milk until the mixture is smooth.
  16. Add the heavy cream, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper.
  17. Continue to whisk until the sauce thickens slightly, about 3-5 minutes.
  18. Reduce the heat to low and slowly add one portion of the cheese blend to the sauce, a handful at a time, stirring until fully melted and smooth.
  19. Combine Pasta and Cheese Sauce:
  20. Add the cooked cavatappi pasta to the cheese sauce, stirring gently to ensure all the pasta is well coated.
  21. Assemble the Mac and Cheese:
  22. Pour half of the pasta and cheese mixture into the prepared baking dish, spreading it evenly.
  23. Sprinkle half of the remaining cheese blend over the pasta layer.
  24. Add the remaining pasta mixture on top, followed by the rest of the cheese blend, ensuring an even distribution.
  25. Bake:
  26. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
  27. For a golden-brown top, switch the oven to broil for an additional 2-3 minutes, watching closely to prevent burning.
  28. Serve:
  29. Remove the dish from the oven and let it rest for about 10 minutes before serving.
  30. Garnish with chopped parsley if desired.

Notes

Tips for Success

  • Cheese Selection: Using a combination of cheeses adds depth of flavor. You are welcome to experiment with other cheeses like Gruyère or Fontina for a unique twist.
  • Pasta Choice: Cavatappi holds onto the cheese sauce better than elbow macaroni or shells.
  • Make-Ahead: This dish can be assembled ahead of time and refrigerated. When ready to bake, allow it to come to room temperature and then bake as directed.

    Notes

    • Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. To achieve the creamiest texture, please consider using block cheese and shredding it yourself.
    • Pasta options: Cavatappi is ideal because it holds sauce well, but elbow macaroni, shells, or rotini also work great.
    • Spice it up: Add a pinch of cayenne or chopped jalapeños if you like heat. You can also stir in cooked bacon or roasted garlic for extra flavor.
    • Make-ahead tip: Assemble the dish in advance and refrigerate (covered) for up to 24 hours. Let it come to room temperature before baking.
    • Extra crispy top: For a browned, bubbly finish, broil the mac and cheese for 2–3 minutes at the end—but keep an eye on it!