Tini mac and cheese tiktok

Ingredients

• 1 pound Elbow Macaroni (dry pasta)
• 1 pound Mozzarella Cheese (shredded fresh, not pre‑shredded)
• 1 pound Monterey Jack Cheese (shredded)
• 8 ounce Sharp Cheddar Cheese (shredded)
• 3 tablespoon Unsalted Butter (cut into pieces)
• 3 tablespoon All-Purpose Flour (sifted)
• 1 can Evaporated Milk (12 fl oz, full‑fat)
• 2 cup Heavy Cream (2 % or higher fat)
• 1 tablespoon Dijon Mustard (smooth)
• 1 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Garlic Powder (optional)
• 0.5 teaspoon Smoked Paprika (adds smoky flavor)
• 2 tablespoon Fresh Chives (chopped, for garnish)

Instructions

1. Boil the Pasta

   Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for about 2 minutes less than the package directions so the pasta stays firm for baking.

   Time: PT10M

2. Drain and Set Aside

   Drain the pasta in a colander and rinse briefly with warm water to stop cooking. Transfer back to the pot or a bowl.

   Time: PT2M

3. Shred the Cheeses

   Using a cheese grater, shred the mozzarella, Monterey Jack, and sharp cheddar. Mix them together in a large mixing bowl and set aside half for the topping.

   Time: PT5M

4. Prepare Seasonings

   Measure out salt, black pepper, garlic powder, and smoked paprika. Divide the mixture in half; one half will go into the sauce early, the other half later.

   Time: PT2M

5. Make the Roux

   In a saucepan over medium heat, melt the butter. Add half of the seasoning blend, then sprinkle the flour over the butter. Stir constantly for about 1 minute to cook out the raw flour taste.

   Time: PT5M

6. Add Evaporated Milk

   Slowly pour the evaporated milk into the roux while whisking vigorously to avoid lumps. Continue whisking until the mixture thickens and is smooth.

   Time: PT4M

7. Incorporate Heavy Cream and Remaining Seasonings

   Stir in the heavy cream, then add the remaining half of the seasoning blend. Bring the sauce to a gentle simmer.

   Time: PT3M

8. Add Dijon Mustard

   Whisk in the tablespoon of Dijon mustard until fully incorporated.

   Time: PT1M

9. Melt the Cheese

   Reduce heat to low. Add the shredded cheese mixture a handful at a time, stirring after each addition until melted and smooth before adding more.

   Time: PT5M

10. Combine Pasta and Sauce

    Fold the drained pasta into the cheese sauce, ensuring every piece is well coated.

    Time: PT3M

11. Layer in Baking Dish

    Transfer half of the pasta‑cheese mixture to a greased baking dish, spread evenly. Sprinkle a generous amount of the reserved shredded cheese on top, then add the remaining pasta mixture. Finish with the rest of the reserved cheese as the top layer.

    Time: PT5M

12. Bake

    Place the dish in a pre‑heated oven and bake at 350°F until the top is bubbling and golden, about 25‑30 minutes.

    Time: PT30M

    Temperature: 350°F

13. Garnish and Serve

    Remove from the oven, let rest for 5 minutes, then sprinkle chopped fresh chives over the top before serving.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Elbow Macaroni: cavatappi, shells, penne
• Instead of Mozzarella Cheese: low‑moisture mozzarella, provolone
• Instead of Monterey Jack Cheese: Colby, Gouda
• Instead of Sharp Cheddar Cheese: aged cheddar, Gruyère
• Instead of Unsalted Butter: margarine, ghee
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Evaporated Milk: whole milk plus extra cream
• Instead of Heavy Cream: half‑and‑half (less rich)
• Instead of Dijon Mustard: ground mustard, whole‑grain mustard
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Garlic Powder: fresh minced garlic
• Instead of Smoked Paprika: regular paprika + a drop of liquid smoke
• Instead of Fresh Chives: green onions

Equipment Needed

• Large Pot
• Colander
• Large Mixing Bowl
• Cheese Grater
• Measuring Cups and Spoons
• Saucepan
• Whisk
• Baking Dish
• Aluminum Foil (optional)
• Oven

Critical Steps — Do Not Skip

• Make a smooth roux without browning the butter.
• Whisk evaporated milk continuously to prevent lumps.
• Add shredded cheese gradually on low heat to avoid separation.
• Layer the pasta and cheese for an even, creamy interior and a golden crust.
• Bake until the top is bubbling and golden, then let rest before serving.

Chef Tips from the Video

• Shred cheese yourself for the best melt; pre‑shredded cheese contains anti‑caking agents that can make the sauce grainy.
• A splash of smoked paprika adds a subtle smoky depth without overpowering the cheese.
• For an extra crunchy top, briefly broil for 2‑3 minutes after the bake, watching closely.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.

Freezer: Freeze unbaked portions wrapped tightly for up to 2 months. Bake from frozen, adding 10‑15 minutes to the baking time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the layered dish, cover tightly, and refrigerate up to 24 hours before baking.
• Freeze the unbaked casserole; bake from frozen, increasing baking time by 10‑15 minutes.

Frequently Asked Questions