If you’re looking for the most delicious, creamiest mac and cheese recipe – you’re in the right place.
Mac and cheese is one of those dishes everyone has an opinion about. Some people want it extra creamy, others want a baked top with a little crisp, and then there are the people who swear the boxed stuff is unbeatable.
So when I made this recipe for Thanksgiving, I wasn’t expecting it to become the dish everyone talked about afterward.
I was genuinely surprised at how well it turned out on the first try—rich, smooth, flavorful, and perfectly cheesy without being heavy or oily. It had that balance everyone looks for but rarely finds.
By the end of dinner, people were asking for seconds, asking for the recipe, or saying things like “this is the one you’re making every year now.”
A lot of that is because this recipe comes from Tini, a TikTok chef who has built a huge following by sharing comforting, reliable, approachable meals.
Her cooking style feels familiar—like something you grew up eating—but still special enough to bring to holidays and family gatherings. Her mac and cheese in particular went viral because it checks every box: creamy, flavorful, not complicated, and absolutely delicious.
It’s the kind of recipe that becomes a staple in your home because everyone—including kids, picky eaters, and people who “don’t really like mac and cheese”—ends up loving it.
And once you taste it, you’ll understand why it’s become a fan favorite.
Equipment You’ll Need
- Cheese grater (a rotary grater is chef’s kiss)
- Large pot
- Large skillet
- 9×13-inch baking dish
- Whisk
- Wooden spoon
- Measuring cups
- Measuring spoons
- Colander
Ingredients
Pasta
- Cavatappi (corkscrew) pasta
Cheeses
Note: Block cheese is crucial for this recipe!
- Mozzarella cheese
- Colby Jack cheese
- Sharp cheddar (yellow preferred)
Seasoning
- Garlic powder
- Smoked paprika
- Coarse salt
- Ground black pepper
- Mustard powder (can alternatively use Dijon mustard in the roux)
Roux + Sauce
A roux is a simple mixture of butter and flour cooked together to form the base of a thick, creamy sauce.
- Salted butter
- All-purpose flour
- Evaporated milk
- Heavy cream
- Dijon mustard (in place of mustard powder)
Optional
- Fresh parsley
Frequently Asked Questions
Can I use pre-shredded cheese?
Short answer: No — please don’t.
Bagged shredded cheese is coated in anti-caking agents that keep it from clumping in the bag… but those same powders prevent it from melting smoothly.
Using pre-shredded cheese can leave a gritty texture that isn’t ideal for this creamy mac and cheese.
For the best mac and cheese, always grate cheese from a block. It melts smoother, tastes better, and makes a huge difference.
Can I use a different type of pasta?
Definitely. Cavatappi is ideal because it holds the sauce so well, but elbows, shells, and mini penne all work great too. Any shape with ridges or curves will cling to the cheesy sauce.
Sometime you’ll find Cavatappi pasta is referred to as Cellentani pasta, which is essentially the same.
How long should I cook the pasta?
Cook it 1–2 minutes less than al dente (still firm when bitten).
The pasta continues cooking in the oven, and starting it slightly underdone keeps it from turning mushy.
What cheeses can I substitute?
Here are easy swaps depending on what you have:
- Mozzarella → Monterey Jack or Fontina
- Colby Jack → Mild cheddar or Havarti
- Sharp Cheddar → Gruyère, Gouda, or Extra Sharp
Just remember: stick to block cheese for the creamiest results.
Can I make this without evaporated milk?
Yes, you can use whole milk or half-and-half. The sauce will be slightly lighter but still delicious.
Is the Dijon mustard necessary?
It doesn’t make it taste like mustard — it just enhances the cheesiness.
If you don’t have it, use mustard powder or skip it entirely. I’m not a big mustard fan but used mustard powder and I honestly couldn’t tell it was in there.
What spices can I add?
If you want to customize the flavor, try:
- Onion powder
- White pepper
- Cayenne
- Nutmeg (classic in creamy sauces)
- Ground mustard
Can I make this ahead of time?
Yep! Assemble it, cover tightly, and refrigerate for up to 24 hours.
Bake with an additional 5–10 minutes to heat through.
How to Make Tini’s TikTok Viral Mac and Cheese
Tini’s Viral Mac and Cheese
Ingredients
Equipment
Method
- Start by grating all of your cheeses from the block—mozzarella, Colby Jack, and sharp cheddar. You’ll need two portions:Half will melt into the sauceHalf will go on top before bakingGrating the cheese now makes the whole cooking process smoother.
- Bring a large pot of well-salted water to a boil. Add the cavatappi and cook it 1–2 minutes less than al dente (it should still have a slight bite). Drain the pasta and set it aside. Do not rinse.
- In a large skillet or deep saucepan, melt the butter over medium heat. Add half of your seasonings to the pan and mix.Once slightly bubbling, add the flour. Whisk continuously for about 1-2 minute until the mixture becomes a smooth paste and turns a golden color.This step removes the raw flour taste and builds the base of your sauce.
- Slowly pour in the evaporated milk while whisking to avoid lumps. Add the heavy cream next, continuing to whisk until everything is fully combined and the sauce starts to thicken.
- Slowly add half of each grated cheese into the pan, making sure to stir until melted each time before adding more cheese. Stir until the cheese melts completely and the sauce becomes silky and smooth.Season the sauce with the remaining half of the seasoning mix. Whisk until the sauce is smooth and lightly bubbling around the edges.
- Add the cooked cavatappi directly into the skillet with the cheese sauce.Use a wooden spoon to gently fold the pasta in, making sure every noodle is coated.If the sauce looks extra thick at first, that’s okay—baking will loosen it slightly.
- Pour half of mac and cheese into a greased 9×13-inch baking dish. Spread it out evenly. Add a layer of shredded cheese mix before adding the second half of mac and cheese.Top with the remaining of your shredded cheeses for that golden, bubbly finish.
- Bake at 350°F for 20–25 minutes, or until the top layer is melted, lightly golden, and the edges are just bubbling.Avoid overbaking—this helps keep the mac extra creamy.
- Remove from the oven and let it sit for 5 minutes so the sauce can settle. Garnish with chopped fresh parsley if you like. Serve warm and enjoy the creamiest homemade mac and cheese ever.
Video
Why This Mac and Cheese Recipe Works
This recipe uses a blend of three cheeses, giving you the perfect mix of creaminess, sharpness, and meltability without feeling overly heavy.
And because the dish bakes without drying out and uses freshly grated block cheese, the texture stays velvety and smooth.
Overall, it’s a simple, reliable mac and cheese that feels special and gourmet!
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