Irresistible Tinis Macaroni and Cheese

This isn’t your average side dish; it’s a main event. Tini’s Macaroni and Cheese (inspired by the viral sensation Tini Younger) has taken the internet by storm for a reason. It is unapologetically rich, featuring a velvety smooth cheese sauce that clings to corkscrew pasta, layered with obscene amounts of hand-shredded cheese, and baked until it bubbles with a golden, crispy crust.

What sets this recipe apart is the “cheese blend strategy.” We don’t just use cheddar. We use Mozzarella for the stretch, Colby Jack for the melt, and Smoked Gouda for a sophisticated depth that makes people ask, “What is that secret ingredient?”. Combined with a roux-based sauce seasoned with smoked paprika and Dijon mustard, this mac and cheese is creamy, savory, and memorable.​

Let’s make the dish that will ruin you for all other mac and cheese.

Why You’ll Love This Recipe

• The Cheese Pull: Thanks to the mozzarella and hand-shredded cheese (no anti-caking agents allowed!), the cheese pull is legendary.
• Flavor Depth: It’s not just salty; it’s savory. Garlic powder, onion powder, and smoked paprika wake up the heavy cream sauce.​
• Creamy AND Crispy: By layering the pasta and cheese, you get a soft, gooey interior protected by a crunchy, golden cheese armor on top.
• Make-Ahead Friendly: You can assemble this hours before dinner and bake it right when guests arrive.

Ingredients

Here is your shopping list for the cheesiest pan of pasta you’ll ever make.

Ingredient	Quantity	Notes
Cavatappi or Elbow Pasta	1 lb (16 oz)	Cavatappi (corkscrews) holds sauce better than elbows.
Sharp Cheddar Cheese	16 oz (1 lb)	Block cheese, hand-shredded. Divided use.
Colby Jack Cheese	8 oz	Block cheese, hand-shredded ​.
Mozzarella Cheese	8 oz	Block cheese, hand-shredded.
Smoked Gouda Cheese	8 oz	Block cheese, hand-shredded. (Or regular Gouda).
Unsalted Butter	4 tbsp	For the roux.
All-Purpose Flour	3 tbsp	To thicken the sauce.
Whole Milk	2 cups	Or evaporated milk for extra richness ​.
Heavy Cream	1 cup	The secret to the ultra-creamy texture.
Cream Cheese	4 oz	Softened. Adds tang and smoothness.
Dijon Mustard	2 tbsp	You won’t taste mustard; it just boosts the cheese flavor ​.
Seasonings	(See Below)	Smoked paprika, garlic powder, onion powder, salt, pepper.

Step-by-Step Instructions

1. The Cheese Prep (The Hardest Part)

Grate all your cheeses (Cheddar, Colby Jack, Mozzarella, Gouda) by hand into a massive bowl. Toss them together to mix.
Separate the pile: Reserve about 3 cups of this blend for the topping and layers. The rest will go into the sauce.​

2. Cook the Pasta

Boil the pasta in salted water until al dente (firm to the bite). It will cook more in the oven, so do not overcook it now. Drain and set aside. Drizzle with a little oil or butter to prevent sticking.

3. Make the Roux

Preheat oven to 350°F (175°C).
In a large pot or Dutch oven, melt the 4 tbsp butter over medium heat. Whisk in the 3 tbsp flour and cook for 2-3 minutes until golden and bubbly. This cooks out the raw flour taste.​

4. Build the Cream Base

Slowly pour in the milk and heavy cream, whisking constantly to remove lumps. Stir in the cream cheese and Dijon mustard until smooth.
Add your seasonings: 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp pepper.​
Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.

5. Melt the Cheese

Turn off the heat (important!). Gradually stir in the large pile of mixed cheese (not the reserved topping cheese) a handful at a time. Stir until melted and velvety smooth. Taste and add more salt if needed.

6. Combine and Layer

Fold the cooked pasta into the cheese sauce until every noodle is coated.
Grease a 9×13 baking dish. Pour in half of the mac and cheese. Sprinkle a layer of your reserved shredded cheese. Pour the remaining mac and cheese on top.
Finally, cover the entire top with the last of the reserved cheese.​

7. Bake

Bake for 20-25 minutes until the cheese is bubbling and the edges are golden. Broil for the last 2-3 minutes if you want brown, crispy spots on top.​

Tips for Success

• Shred Your Own Cheese: Pre-shredded cheese contains cellulose (wood pulp) to keep strands from clumping. This prevents it from melting into a smooth sauce. Grating by hand is the only way.​
• Don’t Over-Bake: You want the center creamy, not dry. Take it out when it’s bubbly; it will firm up as it cools.​
• Room Temp Cream Cheese: Ensure your cream cheese is soft before adding it to the sauce, or you’ll end up with white lumps that are hard to whisk out.
• The “Liquidy” Sauce: The sauce should look slightly loose before baking. The pasta will absorb moisture in the oven. If your sauce is too thick in the pot, the baked dish will be dry.​

Variations & Substitutions

• Spicy Kick: Add 1/4 teaspoon cayenne pepper or diced jalapeños to the sauce for a Tex-Mex twist.​
• Breadcrumb Topping: If you miss the crunch, mix Panko breadcrumbs with melted butter and sprinkle over the cheese layer before baking.​
• Protein Add-Ins: Stir in cooked bacon bits, lobster chunks, or grilled chicken before baking to turn it into a full meal.
• No-Bake Version: This sauce is delicious enough to eat straight from the pot. Just cook the pasta fully, mix, and serve immediately!.​

What to Serve With It

• Fried Chicken: The ultimate soul food pairing.
• Collard Greens: The bitterness of the greens cuts through the richness of the cheese.
• Honey Glazed Ham: Sweet ham and salty cheese are a perfect match.
• Roasted Broccoli: You need something green to feel better about the cheese intake.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for 3-4 days.
• Reheating: Reheat in the oven (covered with foil) at 350°F with a splash of milk to bring the creaminess back. Microwave works too, but do it in short bursts.
• Freezer: You can freeze the unbaked casserole. Thaw overnight in the fridge and bake as directed.

Nutrition Facts

(Estimates per serving)

Nutrient	Amount
Calories	650 kcal
Protein	28g
Carbohydrates	45g
Fat	40g
Calcium	60% DV
Sodium	850mg

Diet Suitability: Vegetarian.

Common Mistakes to Avoid

1. Breaking the Sauce: If you add cheese to boiling liquid, it can separate and become oily. Always turn the heat off or to low before melting the cheese.​
2. Under-Salting: Pasta and cheese need salt. Taste your sauce before mixing it with the pasta. If it tastes bland in the pot, it will be bland on the plate.​
3. Using mild cheddar: Mild cheddar gets lost in the cream sauce. Use Sharp or Extra Sharp cheddar for flavor that punches through the heavy cream.

FAQ

Q: Can I use evaporated milk?
A: Yes! Tini often uses evaporated milk because it’s concentrated and creamier than regular milk without the heaviness of pure cream.​

Q: Why is my mac and cheese grainy?
A: Graininess usually comes from pre-shredded cheese or overheating the sauce. Keep the heat gentle!

Q: Do I really need 4 types of cheese?
A: Technically no, but the specific blend is what makes this “Tini’s” style. You need a mix of sharp (Cheddar), melting (Colby/Mozz), and smoky (Gouda) for the full experience.​

Conclusion

This Irresistible Macaroni and Cheese is a masterclass in comfort food. It’s heavy, it’s decadent, and it’s absolutely worth every calorie. Whether it’s for Thanksgiving, a potluck, or just a night where you need cheese therapy, this dish delivers.

If you loved this cheesy masterpiece, try my Western Omelet Quiche Recipe or Soft And Chewy Gingerbread Men Cookies next!