Tini’s Macaroni and Cheese Viral

Tini’s Macaroni and Cheese is the most requested mac and cheese recipe in my house now and it’s become the new gold standard for creamy baked casseroles at all our holiday gatherings. The super rich cheese sauce, layers of oozy cheese, and thick pasta shape make every bite decadent. I was a Southern-style baked mac loyalist for years but after tasting this viral sensation, I have to admit it’s unbeatable for crowd-pleasing deliciousness.

The first time I made this for Thanksgiving everyone dug in for seconds and there was not a single bite left over. It is now lovingly called Aunt Mary’s mac and cheese by my nieces and nephews after just one try.

Ingredients

• Corkscrew or macaroni elbows pasta: Classic shape catches all the creamy sauce and adds the right bite Look for dried pasta with a firm texture and avoid thin quick-cook types for best results
• Mozzarella cheese: Gives a signature cheese pull Use a whole block for best melt and slice and shred at home for texture
• Sharp cheddar cheese: Brings flavor and sharpness Look for extra sharp cheese for best taste
• Colby jack cheese: Adds meltiness and mild flavor Blends well with the stronger cheeses
• Butter: Use real unsalted butter Adds richness and helps the roux come together
• Heavy cream: Makes the sauce extra luscious Go for a high-fat content cream for thicker results
• Evaporated milk: Creamy mouthfeel and a deeper milky flavor than regular milk Choose canned full-fat for smoothest sauce
• Dijon mustard: Lifts the flavor subtly Mustard powder can be used if you prefer
• All-purpose flour: Key for thickening the cheese sauce Sift if lumpy or compacted
• Paprika and garlic powder: Provides background warmth and savory notes Opt for fresh paprika if available
• Salt and freshly ground black pepper: To season every layer Taste as you go for perfect seasoning

Step-by-Step Instructions

Shred the Cheeses:

Grate all your cheese varieties by hand or with a rotary grater Divide into two even halves Keep one half for the sauce and one half for layering inside and on top of the pasta

Measure and Organize Ingredients:

Set out all sauce ingredients heavy cream evaporated milk butter flour seasonings and cheese in bowls near your cooktop This is essential for smooth sauce making

Boil the Pasta Al Dente:

Cook corkscrew or elbow pasta in salted water until just al dente about 1 minute less than the box suggests Drain and toss with a touch of butter to prevent sticking Set aside

Make the Cheese Sauce:

Melt butter over medium heat and stir in flour and half the seasonings Whisk constantly about two to three minutes until light golden brown This forms the flavor base

Build the Cream Sauce:

Slowly add evaporated milk and heavy cream whisking the entire time so there are no lumps Add the rest of the seasonings Bring to a low boil so the sauce thickens to a velvet texture

Melt In the Cheese:

Lower the heat and add half the shredded cheese in small handfuls Stir each batch until fully melted before adding more Use a spatula for this step as cheese may get stuck to a whisk

Combine Pasta and Sauce:

Pour the drained pasta into the cheese sauce Stir and fold until every piece is thoroughly coated with thick sauce

Layer in Casserole Dish:

Butter a large baking dish Add half of the cheesy pasta in an even layer Sprinkle with half the remaining shredded cheese Add the rest of the pasta and top with the last layer of cheese

Bake to Perfection:

Heat oven to 350 degrees and bake uncovered until bubbling and golden on top approximately 30 minutes For a browned topping place under broiler for three minutes watching closely

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My favorite part is using mozzarella for that stretchy pull Kids are always wowed when you serve it This dish has already replaced our old Thanksgiving mac and cheese and I love how the creamy cheese sauce sets it apart

Storage tips

Cover the casserole tightly and refrigerate for up to three days To reheat bake covered until hot You can freeze individual portions wrapped in foil and sealed in a freezer bag for up to two months Thaw overnight in fridge before reheating

Ingredient substitutions

Swap evaporated milk with whole milk if needed or try half and half for extra creaminess If you dislike mozzarella use fontina or gruyere for added flavor instead of stretch You can use gluten free pasta and flour to accommodate dietary needs

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Serving suggestions

Pairs wonderfully with roasted turkey barbecue glazed ham and hearty greens Let it stand ten minutes after baking so the layers set and it cuts cleanly Serve with bright pickled jalapenos or hot sauce for a kick

Family tradition and origin

Southern baked mac and cheese recipes usually call for eggs Tini’s approach skips them making it creamier and less custardy This style is wildly popular at modern holiday tables for good reason and social media made it famous but the base of rich cheese and pasta is rooted in classic comfort food

Common Recipe Questions

→ What cheese varieties work best?

Sharp cheddar, mozzarella, and colby jack deliver the best melt and classic flavor, but gruyere or fontina also work well.

→ Can I use a different pasta shape?

While corkscrew and elbows are classic, cavatappi, shells, or spirals can be substituted for a fun twist.

→ How can I make it ahead?

Assemble the casserole, cover, and refrigerate up to two days before baking. Bring to room temp and bake as usual.

→ Is it possible to add protein?

Yes, fold in cooked chicken, bacon, or steak for a heartier dish that works as a main course.

→ Should I use pre-shredded cheese?

For best melt and texture, shred cheese by hand. Pre-shredded varieties contain anti-caking agents that affect melting.

→ Can I substitute evaporated milk?

Whole milk works as a swap, but evaporated milk gives the sauce a thicker, silkier finish.