We attempt to make Tini’s viral Mac & Cheese Momma gets honest at the end

Ingredients

• 1 pound Elbow Macaroni (any small pasta shape such as elbow macaroni)
• 2 tablespoon Salt (for seasoning the pasta water)
• 3 tablespoon Unsalted Butter (for the roux)
• 3 tablespoon All-Purpose Flour (for thickening the cheese sauce)
• 1 tablespoon Smoked Paprika (adds smoky flavor)
• 1 tablespoon Garlic Powder (seasoning)
• 1 teaspoon Honey Dijon Mustard (optional, adds a subtle tang)
• 1 can Evaporated Milk (12‑oz full‑fat can)
• 2 cup Heavy Whipping Cream (full‑fat)
• 1 pound Mozzarella Cheese (block cheese, shredded)
• 1 pound Cobby Jack Cheese (block cheese, shredded)
• 8 ounce Sharp Cheddar Cheese (block cheese, shredded)

Instructions

1. Boil Pasta Water

   Fill a large pot with water, add 2 Tbsp salt, and bring to a rolling boil over high heat.

   Time: PT5M

2. Cook the Pasta

   Add the elbow macaroni to the boiling water and cook for exactly 8 minutes, then drain in a colander.

   Time: PT8M

3. Grate the Cheeses

   Using a box grater, shred the mozzarella, Cobby Jack, and sharp cheddar into a large mixing bowl.

   Time: PT15M

4. Make the Roux

   Melt 3 Tbsp butter in a medium saucepan over medium heat. Add half of the smoked paprika and half of the garlic powder, stirring for 30 seconds.

   Time: PT2M

5. Add Flour

   Stir in 3 Tbsp all‑purpose flour, whisk continuously for about 2‑3 minutes until the mixture turns a light golden color.

   Time: PT3M

6. Create the Creamy Base

   Gradually whisk in the can of evaporated milk followed by the 2 cups heavy whipping cream. Bring to a gentle simmer for 2‑3 minutes, stirring constantly.

   Time: PT4M

7. Season the Sauce

   Stir in the remaining smoked paprika, garlic powder, 1 tsp honey Dijon mustard (optional), and 1 tsp salt. Cook another 2 minutes.

   Time: PT2M

8. Melt the First Portion of Cheese

   Add half of the shredded cheese mixture to the sauce, whisking until fully melted and smooth.

   Time: PT5M

9. Combine Pasta and Sauce

   Add the drained pasta to the cheese sauce, stirring to coat evenly. Transfer the mixture to the 9×13‑inch baking dish.

   Time: PT5M

10. Add Remaining Cheese

    Sprinkle the remaining shredded cheese over the top of the pasta in the baking dish.

    Time: PT2M

11. Bake

    Preheat the oven to 350°F. Bake the casserole for 22‑25 minutes, or until the cheese is bubbling and the top is lightly browned.

    Time: PT25M

    Temperature: 350°F

12. Broil for a Golden Top

    Switch the oven to broil and cook for an additional 2 minutes, watching closely so the cheese doesn’t burn.

    Time: PT2M

    Temperature: Broil

13. Rest Before Serving

    Remove from oven and let the mac and cheese rest for 10 minutes. This allows the sauce to set and makes serving easier.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Elbow Macaroni: cavatappi, small shells
• Instead of Unsalted Butter: margarine
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Garlic Powder: fresh minced garlic
• Instead of Honey Dijon Mustard: regular Dijon mustard, yellow mustard
• Instead of Evaporated Milk: whole milk
• Instead of Heavy Whipping Cream: half‑and‑half
• Instead of Mozzarella Cheese: low‑moisture mozzarella
• Instead of Cobby Jack Cheese: Monterey Jack
• Instead of Sharp Cheddar Cheese: aged cheddar

Equipment Needed

• Large Pot
• Colander
• Box Grater
• Mixing Bowl
• Saucepan
• Whisk
• 9x13‑Inch Baking Dish
• Oven
• Measuring Spoons and Cups
• Spatula

Critical Steps — Do Not Skip

• Cooking the pasta for exactly 8 minutes to avoid mushiness.
• Creating a smooth roux without burning the butter.
• Gradually whisking in milk and cream to prevent lumps.
• Melting cheese over low heat to keep the sauce creamy.
• Baking until bubbling and then broiling for a golden crust.

Chef Tips from the Video

• Grate the cheeses from a block for the best melt and flavor; pre‑shredded cheese contains anti‑caking agents that can affect texture.
• Use a whisk when adding milk and cream to avoid lumps in the roux.
• For extra depth, add a pinch of nutmeg to the sauce.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days.

Freezer: Portion into airtight containers and freeze for up to 2 months. Reheat gently on the stovetop or in the oven.

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

Make-Ahead Tips

• Prepare the cheese sauce up to step 8, let it cool, then refrigerate. Reheat gently before adding the remaining cheese and baking.
• Cook the pasta a day ahead, toss with a little oil to prevent sticking, and store in the fridge.

Frequently Asked Questions