Mac and Cheese

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 Mac and Cheese (Ultra Creamy & Cheesy!)

This ultra-indulgent mac and cheese has become a viral sensation for a reason! Made famous by TikTok star Tini, this dish is loaded with a trio of melty cheeses, tender pasta, and a rich, velvety sauce. It’s baked to golden perfection for the ultimate cheese-pull experience. Perfect for weeknight dinners, potlucks, or holiday tables!

Why You’ll Love This Recipe

  • Three Cheeses: A blend of mozzarella, Colby Jack, and sharp cheddar for bold flavor and gooey texture.
  • Creamy & Saucy: Evaporated milk and heavy cream make the sauce irresistibly rich.
  • Viral for a Reason: Over 90 million TikTok views—this recipe is social-media tested and crowd-approved.
  • Make-Ahead Friendly: Assemble ahead of time and bake later!

Ingredients

Cheeses

  • 1 pound mozzarella cheese, shredded
  • 1 pound Colby Jack cheese, shredded
  • 8 ounces sharp cheddar cheese (yellow), shredded

Pasta

  • 1 pound cavatappi (corkscrew) pasta, or other textured pasta

Seasoning Blend

  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper

Sauce Base

  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 1 (12 oz) can evaporated milk
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard (or 1 tsp mustard powder)

Garnish

  • Fresh chopped parsley (optional)

Instructions

1. Prep the Cheese

Grate all the cheese and mix it in a large bowl. Divide into two portions—half for the sauce, half for layering.

2. Cook the Pasta

Boil the pasta in well-salted water until al dente. Drain and set aside.

3. Make the Seasoning

Combine garlic powder, smoked paprika, salt, and black pepper in a small bowl.

4. Prepare the Roux

In a large skillet over medium heat, melt the butter. Stir in half the seasoning blend. Add the flour and whisk constantly for 1–2 minutes until it’s bubbling and lightly golden.

5. Build the Sauce

Gradually whisk in the evaporated milk. Once it starts to thicken, pour in the heavy cream, the remaining seasoning blend, and Dijon mustard. Stir until thickened and creamy.

6. Melt in the Cheese

Add half the shredded cheese mixture (a handful at a time) into the sauce. Stir until completely melted and smooth.

7. Combine with Pasta

Stir the cooked pasta into the cheese sauce until fully coated.

8. Layer & Bake

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread half the cheesy pasta mixture into the dish. Top with a third of the remaining cheese. Add the rest of the pasta, then sprinkle the remaining cheese on top.

Bake uncovered for 25–30 minutes. For a golden, bubbly top, broil for an additional 1–2 minutes.

9. Garnish & Serve

Let rest for 5 minutes. Garnish with fresh parsley if desired and serve hot!

Make-Ahead & Freezing Tips

  • Make Ahead: Assemble the mac and cheese (up to the baking step), cover tightly, and refrigerate for up to 2 days. Bake covered with foil for 25 minutes, then uncover and bake an additional 25 minutes. Broil to finish.
  • To Freeze: Follow make-ahead instructions, then freeze. When baking from frozen, add 30–35 minutes to the covered bake time.

Recipe Notes

  • Freshly grated cheese melts better and gives a smoother sauce—avoid pre-shredded cheese if possible.
  • You can reduce the mozzarella to ½ or ¾ pound for a less cheesy version.
  • Pasta shapes with ridges (like cavatappi or rotini) hold the sauce best.

Nutrition (Per Serving, 1/12 of recipe)

  • Calories: 649
  • Protein: 28g
  • Carbohydrates: 33g
  • Fat: 45g
  • Saturated Fat: 27g
  • Sodium: 832mg
  • Calcium: 621mg

 

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