TINI’S MAC N CHEESE
Ingredients
For the Pasta
1 lb / 454 g cavatappi pasta
For the Cheese Blend
1 lb / 454 g mozzarella cheese, freshly shredded
1 lb / 454 g colby jack cheese, freshly shredded
8 oz / 227 g sharp cheddar cheese, freshly shredded
For the Seasoning Mix
1 tsp / 6 g salt, plus more to taste
1 tsp / 2 g black pepper
1 tsp / 3 g garlic powder
1 tsp / 2 g smoked paprika
¼ tsp / 0.5 g ground nutmeg
For the Cheese Sauce
3 tbsp / 42 g butter
3 tbsp / 24 g all-purpose flour
12 oz / 354 ml evaporated milk
2 cups / 480 ml heavy cream
1 tbsp / 15 g dijon mustard
Additional Notes
Cheese Selection & Pull: Personally, I would have preferred a different cheese lineup, but I wanted to make this exact build the way she did. I was also using these cheeses hoping to get that viral cheese pull, but I didn't end up getting one.
Nutmeg Addition: The only real difference between my version and hers is that I added nutmeg—I simply refuse to eat mac and cheese or lasagna without a dash of nutmeg in it.
Seasoning to Taste: Take the measurements in the recipe as a guideline since she didn't measure hers out on camera. Feel free to adjust the spices to your own liking.
Technical Improvements: There are definitely a lot of technical improvements I could make on this one, which I probably mentioned in the video. For an even better version, go check out @tiniyounger's original content—I'm just out here doing my best trying to make everyone proud.
Method
Boil the Pasta: Bring a large pot of heavily salted water to a boil. Add the cavatappi pasta and cook for 8 minutes until al dente, then drain.
Shred & Divide the Cheese: Freshly shred all the cheeses and mix them together. Divide the mixture in half—one half for the cheese sauce and the other half for layering.
Make the Roux: Melt the butter in a pan over medium heat. Add half of the seasoning mix and bloom it in the butter for about 30 seconds. Sprinkle in the flour and cook for 2–3 minutes, stirring constantly.
Build the Cream Base: Slowly whisk in the evaporated milk a little at a time to prevent lumps. Whisk in the dijon mustard. Gradually pour in the heavy cream, maintaining medium heat, and let it cook down for about 2 minutes.
Melt the Cheese: Reduce the heat to low so the sauce doesn't curdle. Slowly add half of the shredded cheese mixture along with the remaining seasonings, stirring continuously until completely melted and smooth.
Combine: Fold the cooked cavatappi directly into the cheese sauce until every piece of pasta is fully coated.
Layer & Bake: Preheat your oven to 350°F / 175°C. In a baking dish, layer half of the mac and cheese, followed by a layer of the reserved shredded cheese. Add the remaining mac and cheese and finish with the rest of the shredded cheese on top. Bake for 25–30 minutes until melted and bubbly, then broil for the final 2 minutes to get color on top.