Make Tini’s Mac and Cheese with me
Make Tini’s Mac and Cheese with me is a medium American recipe that serves 8. 800 calories per serving. Recipe by Brooke Schofield on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 10 min
Cost: $21.10 total, $2.64 per serving
Ingredients
- 3 tablespoons Unsalted Butter (melted in skillet)
- 3 tablespoons All-Purpose Flour (added to butter to form a roux)
- unspecified N/A Condensed Milk (added after roux; amount not stated in video)
- unspecified N/A Heavy Cream (added slowly; amount not stated in video)
- 1.5 pounds Cheddar Cheese (shredded; part of the 3‑lb total cheese blend)
- 1.5 pounds Mozzarella Cheese (shredded; part of the 3‑lb total cheese blend)
- unspecified N/A Squiggly Pasta (Rotini or Fusilli) (enough to coat the sauce; exact amount not given)
- unspecified N/A Salt (season to taste; half of the seasoning was added early)
- unspecified N/A Black Pepper (season to taste)
Instructions
Prepare the Cheese
Grate all cheddar and mozzarella cheese earlier in the day and set aside in a large bowl.
Time: PT10M
Make the Roux
Melt 3 Tbsp butter in a cast iron skillet over low heat. After 30 seconds, add 3 Tbsp flour and stir continuously for about 1 minute until lightly golden.
Time: PT1M
Temperature: low
Add Condensed Milk
Slowly pour the condensed milk into the roux while whisking constantly until fully incorporated.
Time: PT2M
Temperature: low
Incorporate Heavy Cream
Gradually whisk in the heavy cream, adding it in a thin stream and stirring until the sauce thickens and becomes smooth.
Time: PT3M
Temperature: low
Season the Sauce
Add a pinch of salt and pepper (half of the total seasoning) to the sauce and stir.
Time: PT30S
Add the Cheese
Gradually fold in the shredded cheese, a handful at a time, allowing each addition to melt before adding more. Continue until most of the cheese is incorporated; the sauce will be very thick.
Time: PT5M
Temperature: low
Cook the Pasta
Bring a large pot of salted water to a boil. Add the squiggly pasta and cook until al dente (about 8‑10 minutes). Drain, reserving a cup of pasta water.
Time: PT10M
Temperature: boiling
Combine Pasta and Sauce
Transfer the cooked pasta to the cheese sauce, tossing gently to coat. If the mixture is too thick, add a little reserved pasta water.
Time: PT2M
Transfer to Baking Dish
Pour the cheesy pasta into a greased 9×13‑inch baking dish, spreading evenly.
Time: PT1M
Bake
Bake in a pre‑heated oven at 350°F for 25 minutes.
Time: PT25M
Temperature: 350°F
Broil for a Golden Crust
Switch the oven to broil and cook for an additional 3 minutes, watching closely to avoid burning.
Time: PT3M
Temperature: broil
Rest and Serve
Remove from oven, let rest for 5 minutes, then serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 30 g
- Carbohydrates
- 50 g
- Fat
- 50 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Condensed Milk: Evaporated milk with a pinch of sugar
- Instead of Heavy Cream: Half‑and‑half
- Instead of Cheddar Cheese: Colby, Monterey Jack
- Instead of Mozzarella Cheese: Provolone, Fontina
- Instead of Squiggly Pasta (Rotini or Fusilli): Cavatappi, Shells
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Cast Iron Skillet
- Large Pot
- Baking Dish (9×13 inch)
- Plastic Whisk (optional)
- Pasta Holder (cat‑shaped) (optional)
- Oven
- Measuring Spoons
- Spatula
Critical Steps — Do Not Skip
- Making a smooth roux without burning.
- Adding condensed milk and heavy cream slowly to avoid lumps.
- Incorporating three pounds of cheese gradually to prevent a greasy sauce.
- Baking then broiling to achieve a bubbly interior and crisp top.
Chef Tips from the Video
- Use a mix of sharp cheddar and mozzarella for flavor and meltability.
- Grate cheese fresh; pre‑grated cheese contains anti‑caking agents that can affect texture.
- If the plastic whisk breaks, switch to a sturdy stainless whisk to avoid splattering.
Troubleshooting
Sauce becomes grainy or separates.
Keep the heat low, whisk continuously, and add the cheese gradually. If separation occurs, whisk in a splash of milk.
Pasta is mushy.
Cook pasta al dente and drain promptly; reserve pasta water to adjust sauce consistency.
Top does not brown.
Finish with a 3‑minute broil; if the oven’s broiler is weak, increase to 5 minutes while watching closely.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat covered.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the pasta and cheese sauce in the baking dish, cover, and refrigerate up to 24 hours before baking.
- Freeze the unbaked casserole for up to 1 month; bake from frozen adding 10 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of mac and cheese in American comfort food cuisine?
Mac and cheese has been a staple of American home cooking since the early 1900s, evolving from a British cheese‑pasta dish into a beloved comfort food often served at holidays, potlucks, and family dinners.
What are the traditional regional variations of mac and cheese in the United States?
In the South, baked mac and cheese often includes a breadcrumb topping; in New England, a creamy stovetop version is common; the Midwest favors extra‑cheesy baked casseroles like this one.
How is mac and cheese traditionally served in American holiday meals?
It is typically served as a side dish alongside roasted meats, green beans, and mashed potatoes, offering a rich, cheesy contrast to savory mains.
What occasions or celebrations is mac and cheese traditionally associated with in American culture?
Mac and cheese appears at Thanksgiving, Christmas, birthday parties, and casual gatherings because it is easy to make in large batches and pleases both kids and adults.
What authentic ingredients are essential for a classic American baked mac and cheese versus acceptable substitutes?
Classic recipes use sharp cheddar, butter, flour, milk, and pasta; substitutes can include mozzarella for stretch, gouda for depth, or plant‑based milks for dairy‑free versions, though the flavor profile changes.
What other American dishes pair well with mac and cheese?
It pairs nicely with roasted chicken, BBQ ribs, sautéed greens, or a crisp garden salad to balance the richness.
What are the most common mistakes to avoid when making Teeny's mac and cheese?
Common errors include overheating the roux, adding cheese too quickly, using too much liquid which makes the sauce runny, and under‑baking, which leaves the top soggy.
Why does this recipe use condensed milk and heavy cream instead of regular milk?
Condensed milk adds sweetness and thickness, while heavy cream contributes richness; together they create an ultra‑creamy sauce that can support three pounds of cheese without separating.
Can I make Teeny's mac and cheese ahead of time and how should I store it?
Yes, assemble the casserole, cover, and refrigerate up to 24 hours before baking. For longer storage, freeze the unbaked dish and bake directly from frozen, adding extra baking time.
What texture and appearance should I look for when the mac and cheese is done?
The interior should be bubbling and creamy, while the top is golden‑brown with a slightly crisp crust from the broil. The pasta should be fully coated and tender.
What does the YouTube channel Brooke Schofield specialize in?
The YouTube channel Brooke Schofield focuses on quick, indulgent comfort‑food recipes, often with a humorous, candid style and tips for busy home cooks.
How does the YouTube channel Brooke Schofield's approach to American comfort food differ from other cooking channels?
Brooke Schofield emphasizes minimal prep, real‑life kitchen mishaps, and relatable storytelling, making her recipes feel accessible and less polished than many highly produced cooking channels.
Last updated: September 6, 2026
