How TO Make Tini's Viral Baked Mac And Cheese

Ingredients

• 1 lb Mozzarella Cheese (shredded, at room temperature)
• 1 lb Monterey Jack Cheese (shredded, at room temperature)
• 8 oz Sharp Cheddar Cheese (shredded, at room temperature)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 12 oz Corkscrew Noodles (Rotini) (or any short pasta shape)
• 3 Tbsp Unsalted Butter
• 3 Tbsp All-Purpose Flour
• 12 oz Evaporated Milk
• 1 Tbsp Dijon Mustard
• 2 cup Heavy Cream (room temperature)
• 2 Tbsp Fresh Chives (finely chopped for garnish)

Instructions

1. Shred the cheeses

   Using a box grater, shred 1 lb mozzarella, 1 lb Monterey Jack, and 8 oz sharp cheddar into a large mixing bowl.

   Time: PT10M

2. Divide the shredded cheese

   Transfer half of the shredded cheese to a separate small bowl and set both bowls aside.

   Time: PT2M

3. Mix dry seasonings

   In a small bowl combine 1 tsp salt, 0.5 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Stir until evenly mixed.

   Time: PT1M

4. Cook the pasta

   Fill a large pot with water, add a generous pinch of salt, bring to a boil, then add the corkscrew noodles. Cook according to package directions until al dente, then drain and set aside.

   Time: PT12M

   Temperature: 100°C

5. Bloom the spices

   In the saucepan over medium‑low heat melt 3 Tbsp unsalted butter. Add half of the seasoning mixture and stir for about 30 seconds until fragrant.

   Time: PT1M

6. Create the roux

   Gradually whisk in 3 Tbsp all‑purpose flour, ensuring no lumps form.

   Time: PT1M

7. Cook the roux

   Continue whisking the butter‑flour mixture for 1–2 minutes until it turns a light golden color.

   Time: PT2M

8. Add liquids and flavorings

   Slowly whisk in 12 oz evaporated milk, then stir in 1 Tbsp Dijon mustard, followed by 2 cups room‑temperature heavy cream. Whisk until the sauce is smooth and begins to thicken.

   Time: PT3M

9. Incorporate the cheese

   Reduce heat to low. Add the cheese from the first bowl a handful at a time, stirring until each addition is fully melted before adding more.

   Time: PT5M

10. Add remaining seasonings

    Stir in the remaining half of the seasoning mixture until evenly distributed.

    Time: PT1M

11. Combine pasta and sauce

    Add the cooked pasta to the cheese sauce, tossing until every noodle is fully coated.

    Time: PT2M

12. Assemble in baking dish

    Spread half of the mac and cheese into a greased 9x13‑inch baking dish. Sprinkle half of the remaining shredded cheese over the top. Add the remaining mac and cheese, then top with the rest of the shredded cheese.

    Time: PT5M

13. Bake

    Place the dish in a preheated oven at 350°F and bake for 25–30 minutes, until the sauce is bubbling and the top is set.

    Time: PT30M

    Temperature: 350°F

14. Broil for golden top

    Switch the oven to broil and cook for 1–2 minutes, watching closely, until the cheese on top turns golden brown.

    Time: PT2M

    Temperature: Broil

15. Rest and garnish

    Remove the dish from the oven, let it rest for 10–15 minutes, then sprinkle freshly chopped chives over the top before serving.

    Time: PT12M

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Mozzarella Cheese: Monterey Jack, Provolone
• Instead of Monterey Jack Cheese: Colby, Muenster
• Instead of Sharp Cheddar Cheese: Aged Cheddar, White Cheddar
• Instead of Salt: Kosher Salt
• Instead of Black Pepper: White Pepper
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Paprika: Smoked Paprika
• Instead of Corkscrew Noodles (Rotini): Elbow Macaroni, Penne
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Gluten‑Free Flour Blend
• Instead of Evaporated Milk: Whole Milk + extra butter
• Instead of Dijon Mustard: Yellow Mustard
• Instead of Heavy Cream: Half‑and‑Half, Whole Milk + butter
• Instead of Fresh Chives: Green Onions, Parsley

Equipment Needed

• Box Grater
• Large Mixing Bowl
• Small Mixing Bowl
• Large Pot
• Saucepan
• Whisk
• Measuring Spoons
• 9x13‑inch Baking Dish
• Oven
• Silicone Spatula

Critical Steps — Do Not Skip

• Blooming the spices in butter to release flavor
• Creating a smooth roux without lumps
• Adding cheese gradually while the sauce is on low heat
• Baking until bubbling and then broiling for a golden crust

Chef Tips from the Video

• Use a mix of mozzarella, Monterey Jack, and sharp cheddar for depth of flavor and meltability.
• Room‑temperature cheese and cream melt more smoothly and prevent a grainy texture.
• Reserve a splash of pasta water to adjust sauce consistency if needed.

Troubleshooting

Storage

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

Freezer: Can be frozen for up to 2 months. Thaw overnight in the fridge and bake at 350°F for 20‑25 minutes.

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

Make-Ahead Tips

• Prepare the cheese sauce up to step 9, let it cool, then refrigerate. Reheat before adding pasta.
• Assemble the casserole in the baking dish, cover, and refrigerate up to 24 hours before baking.
• If freezing, assemble, cover tightly, and freeze; bake from frozen adding 10‑15 minutes to baking time.

Frequently Asked Questions