Tini’s Mac and Cheese · I’m a food blogger

Tini’s viral mac and cheese is an absolute dream.

Three cheese and corked pasta is a match made in heaven. If you’re a fan of mac and cheese, this is the recipe to make this holiday season!

What is Tini’s mac and cheese?

Tini’s mac and cheese is a viral Tiktok with over 60 million views and counting. it’s viral in the way people want their videos to go viral. Everyone and their aunt made her mac and cheese for Thanksgiving, so if you want to try it, I’ve detailed it for you below! It’s perfect for cold, cozy winter nights and holiday gatherings. It’s probably the best thing you can bring to a real, real, fortune.

Tini’s viral mac and cheese ingredients

• pasta – Tini uses pasta known as cavatappi or the best mac and cheese macaroni because the sauce goes in the center of the tube and when you bite into it, you’re biting into pockets of cream cheese. You can find corkscrews at most grocery stores or online.
• cheese – there are three types of cheese on Tini’s mac and cheese: mozzarella, colby jack and sharp cheddar. Buy blocks of cheese and grate them yourself. After you have grated all the cheese, mix and divide into 2 equal parts.
• butter – you need butter to make a roux or white sauce, go for unsalted.
• flour – flour is the other ingredient of the roux. The regular all-purpose flour in your pantry is perfect.
• evaporated milk – a can of steamed milk makes everything super creamy.
• heavy cream – using heavy cream instead of milk makes this mac and cheese even creamier and richer.
• SPICES – salt, pepper, garlic powder, smoked paprika. Garlic powder adds garlic and smoked paprika adds a hint of smokiness in the background. Mix all the spices together in a small bowl so it’s easy to add to the pan.
• Dijon mustard – Most people don’t know this, but almost all mac and cheese recipes contain some type of mustard. Tini chooses Dijon, which cuts the richness of the cheese and adds balance to the whole dish.

How to make Tini’s mac and cheese

1. Cook the pasta: in a large pot of salted water, cook the pasta over high heat according to package directions, then drain well.
2. Make a roux: Melt 3 tablespoons of butter in a large non-stick pan. When melted, add half the spices and stir around to release the aromas. Mix in 3 tablespoons of flour and stir and cook until everything starts to bubble and the raw flour is cooked.
3. Add evaporated milk: pour slowly into a can of steamed milk and stir immediately. It should start to thicken a bit.
4. Add the heavy cream: mix in the heavy cream, stirring thoroughly. Stir in remaining spices and 1 tablespoon Dijon. Allow the sauce to thicken slightly, stirring occasionally.
5. Add the cheese: Add 1/2 of the cheese, a handful at a time, beating in and letting each handful melt before adding more cheese.
6. Mix the pasta: Toss your cooked pasta making sure all the sauce covers every single noodle.
7. Layer the mac and cheese: in an oven-safe pan, lay out the pasta. Add 1/2 of the mac and cheese to the pan, spreading it evenly. Then add 1/2 of your remaining shredded cheese. Add the rest of the mac and cheese and top with the last of the grated cheese.
8. Bake: Place the pan in a preheated 350°F oven and bake for 25-30 minutes or until the top is melted and golden and bubbly.
9. Broil: Finish by broiling for 2 minutes so the mac and cheese gets a nice little crust.
10. Enjoy! Add some chopped chives if you like (Tini does!), then chop and enjoy!

Who is Tini?

Tini is a chef (she was also on Next Level Chef with Gordon Ramsey) with a popular Tiktok account with over 5.5 million followers.

Tips and Tricks for Mac and Cheese

Cut your cheese – Pre-shredded cheese usually has cellulose in it to make sure the bits don’t clump together and the cellulose makes your mac and cheese grainy.

Layer – Like lasagna, layering mac and cheese is a pro move. You get pockets of melted cheese and a crispy cheese topping.

season – Don’t skip the garlic powder, smoked paprika and mustard! They really add that little extra zing and flavor that takes this mac and cheese over the top. Trust me, you don’t really taste any of the spices in particular, instead they just meld together into a really nice flavor note that makes you want to eat more and more.

Make ahead mac and cheese

This entire recipe can be prepared in advance until the moment you bake it. Cover tightly and refrigerate for up to 3 days before baking. To bake, cover with foil and bake for 30 minutes, remove foil and continue baking until mac and cheese is heated through. Finish with stew.

Do you need to use corks?

I’ve made this many times now and taps are fine, but so are traditional macs, mini pennets and rotini. Really any form of macaroni you like will do just as well, because this macaroni and cheese is so decadent it won’t matter, the macaroni is just the vehicle to transport the delicious flavors.

Happy mac and cheesing friends!
xoxo steph

Tini’s Mac and Cheese

If you’re a fan of mac and cheese, this is the recipe you need

It serves 10

Preparation Time 15 minutes min

Cooking time 1 hour hour

Total time 1 hour hour 15 minutes min

• 1 £ pasta corks are preferred
• 1 £ mozzarella cheese
• 1 £ colby jack cheese
• 1/2 £ cheddar cheese sharp favorite
• 1/4 SPOON salt
• 1/4 SPOON freshly ground pepper
• 1/2 SPOON garlic powder
• 1/2 SPOON smoked paprika
• 3 tablespoon unsalted butter
• 3 tablespoon all purpose flour
• 12 oz evaporated milk ~ 1 can
• 2 CUPS heavy cream
• 1 tablespoon mustard He preferred Dijon

• Preheat your oven to 350°F. Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook according to package directions. When done, drain well.

• While the water is boiling and the pasta is cooking, grate the cheese. Grate the cheese with the coarse side of the box grater. Once you’ve finished grating, mix all the cheese together in a large bowl, then divide into two equal parts and set aside.

• Prepare the seasoning mix: In a small bowl, mix together the salt, pepper, garlic powder, and smoked paprika. Put it aside.

• In a large skillet, melt the butter over medium heat. When melted, add 1/2 of the spice mixture. Stir, bringing out the aromatics. Add the flour and cook, stirring constantly, until everything is bubbly and looks integrated.

• Slowly pour in the evaporated milk while whisking to ensure there are no lumps. Then, add the heavy cream, stirring constantly. Beat in Dijon and remaining spice mix. Let the sauce simmer and thicken, stirring occasionally.

• Add HALF the cheese. Lower the heat (or remove from the heat if necessary) and slowly melt in 1/2 of the cheese, a handful at a time, making sure the cheese melts before adding more.

• Toss the drained pasta making sure all the noodles are coated with the sauce.

• Grab your casserole dish and add 1/2 of the mac and cheese to the bottom of the dish, spreading evenly. Layer 1/2 of the remaining cheese then the remaining mac and cheese.

• Finish by evenly layering the last grated cheese.

• Bake in the preheated oven for 25-30 minutes or until the top is melted and bubbly. Boil for 2 minutes to give it a crispy crust, take it out, let it rest for a while so it doesn’t burn, shred and enjoy!

Serves about 10 as a side dish or 5-6 as a main dish.

Nutrition facts

Tini’s Mac and Cheese

Amount per service

Calories 743
Calories from fat 426

% Daily Value*

Fat 47.3 g73%

Saturated fat 29.3 g183%

cholesterol 139 mg46%

Sodium 843 mg37%

potassium 164 mg5%

Carbohydrates 40.3 g13%

Fiber 1.6 g7%

Sugar 5.6 g6%

Protein 35.8 g72%

* Percent Daily Values ​​are based on a 2000 calorie diet.