Attempting the Viral Tini Mac N' Cheese

Ingredients

• 16 oz Elbow Macaroni (dry, broken into bite‑size pieces)
• 8 oz Cheddar Cheese (shredded, sharp preferred)
• 8 oz Cottage Cheese (full‑fat, smooth)
• 2 cups Evaporated Milk (full‑fat, canned)
• 2 tbsp Unsalted Butter (cut into cubes, softened)
• 2 tbsp All-Purpose Flour (sifted)
• 1 tsp Garlic Powder (ground)
• 1 tsp Smoked Paprika (adds smoky flavor)
• 1 tbsp Dijon Mustard (smooth)
• 1 tsp Sea Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (for boiling pasta)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the pasta and sauce.

   Time: PT10M

   Temperature: 375°F

2. Boil Pasta

   Fill a large pot with water, add a pinch of sea salt and 1 tbsp olive oil, then bring to a rolling boil. Add the elbow macaroni and cook 6‑7 minutes until al dente.

   Time: PT12M

   Temperature: boiling

3. Reserve Pasta Water

   Before draining, scoop out 1 cup of the hot pasta water and set aside; it will help thin the sauce if needed.

   Time: PT2M

4. Drain Pasta

   Drain the macaroni in a colander and set aside while you make the cheese sauce.

   Time: PT2M

5. Make Roux

   In a saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk constantly for 1‑2 minutes until lightly golden and fragrant.

   Time: PT3M

   Temperature: medium heat

6. Add Seasonings

   Stir in the garlic powder, smoked paprika, sea salt, and black pepper. Mix well to combine with the roux.

   Time: PT1M

   Temperature: medium heat

7. Create Cheese Sauce Base

   Gradually whisk in the evaporated milk and the reserved pasta water, a little at a time, until the mixture is smooth and begins to thicken.

   Time: PT4M

   Temperature: medium heat

8. Add Cottage Cheese and Mustard

   Stir in the cottage cheese and Dijon mustard, whisking until fully incorporated and the sauce is creamy.

   Time: PT2M

   Temperature: medium heat

9. Melt Cheddar Cheese

   Reduce heat to low and gradually add the shredded cheddar cheese, stirring until completely melted and the sauce is glossy.

   Time: PT3M

   Temperature: low heat

10. Combine Pasta and Sauce

    Add the cooked macaroni to the sauce, tossing gently to coat every piece evenly.

    Time: PT2M

11. Transfer to Baking Dish

    Pour the mac and cheese into a greased baking dish, spreading it into an even layer.

    Time: PT2M

12. Add Topping Cheese

    Sprinkle any remaining shredded cheddar (or a mix of mozzarella and parmesan) over the top for a golden crust.

    Time: PT1M

13. Bake

    Place the dish in the preheated oven and bake for 20 minutes, or until the top is bubbling and lightly browned.

    Time: PT20M

    Temperature: 375°F

14. Rest and Serve

    Remove from oven and let rest for 5 minutes before serving to allow the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

45g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Elbow Macaroni: corkscrew pasta, penne
• Instead of Cheddar Cheese: colby jack, monterey jack
• Instead of Cottage Cheese: ricotta, cream cheese
• Instead of Evaporated Milk: whole milk, half‑and‑half
• Instead of Unsalted Butter: margarine, olive oil
• Instead of All-Purpose Flour: whole‑wheat flour, gluten‑free flour blend
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Dijon Mustard: whole grain mustard, yellow mustard
• Instead of Sea Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Olive Oil: vegetable oil

Equipment Needed

• Large Pot
• Colander
• Saucepan
• Whisk
• Baking Dish
• Oven
• Measuring Cups and Spoons
• Spatula
• Grater

Critical Steps — Do Not Skip

• Making a smooth roux without lumps
• Ensuring the cheese sauce thickens before adding pasta
• Baking until bubbling but not over‑browned

Chef Tips from the Video

• Use a mix of sharp cheddar and a milder cheese for depth and meltability
• Reserve pasta water; its starch helps bind the sauce
• Grate cheese fresh for best melt and flavor
• For extra crunch, sprinkle breadcrumbs on top before baking

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and reheat, adding a splash of milk to restore creaminess.

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

Make-Ahead Tips

• The cheese sauce can be prepared up to 2 hours ahead and kept warm on low heat
• Cooked pasta can be refrigerated for a day; reheat briefly before mixing with sauce

Frequently Asked Questions