the viral Tini Mac and Cheese Recipe

Ingredients

• 1 pound Kavatapi Pasta (spiral-shaped cavatappi, cook al dente)
• 1 pound Sharp Cheddar Cheese (shredded)
• 1 pound Mozzarella Cheese (shredded, low‑moisture preferred)
• 1 pound Jack Cheese (shredded, preferably Monterey Jack)
• 3 tablespoons Unsalted Butter (cut into small pieces, kept in freezer until use)
• 3 tablespoons All-Purpose Flour (for roux)
• 1 can Evaporated Milk (12 fl oz, shaken before opening)
• 2 cups Heavy Cream (full‑fat for richness)
• 0.5 tablespoon Dijon Mustard (adds depth, optional)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Onion Powder
• 0.5 teaspoon Smoked Paprika
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 spray Cooking Spray (to grease 9×13 baking pan)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil, add the kavatapi pasta and cook for 9 minutes until al dente. Drain and set aside.

   Time: PT9M

   Temperature: boiling

2. Shred Cheeses

   Using a cheese grater, shred the sharp cheddar, mozzarella, and Jack cheese into separate bowls. Mix the three shredded cheeses together and set aside, reserving half for the topping.

   Time: PT20M

3. Combine Seasonings

   In a small bowl, whisk together garlic powder, onion powder, smoked paprika, salt, black pepper, and Dijon mustard.

   Time: PT5M

4. Make Roux

   Melt the butter in the Dutch oven over medium heat. Sprinkle the flour over the melted butter, add half of the seasoning mixture, and stir constantly for about 2 minutes until the mixture is smooth and lightly golden.

   Time: PT3M

5. Add Liquids

   Slowly pour in the evaporated milk while stirring to prevent lumps, then add the heavy cream. Continue to whisk (or stir) until the mixture comes to a gentle boil and thickens, about 5 minutes.

   Time: PT5M

6. Melt Cheese

   Reduce heat to low and gradually fold in the shredded cheese mixture, a handful at a time, stirring until each addition is fully melted before adding more.

   Time: PT5M

7. Combine Pasta and Sauce

   Add the drained pasta to the cheese sauce, tossing gently to coat every spiral evenly.

   Time: PT2M

8. Assemble in Baking Dish

   Spray a 9×13 inch baking pan with cooking spray. Spoon half of the pasta‑cheese mixture into the pan, sprinkle half of the reserved shredded cheese as a topping, then add the remaining pasta and finish with the rest of the cheese.

   Time: PT5M

9. Chill (If Making Ahead)

   Cover the assembled dish tightly with foil or plastic wrap and refrigerate overnight. This allows flavors to meld and the pasta to firm up for a better bake.

   Time: PT0M

10. Bake

    Preheat the oven to 350°F. Bake the mac and cheese for 20 minutes, or until the top is golden and the sauce is bubbling.

    Time: PT20M

    Temperature: 350°F

11. Rest and Serve

    Remove the dish from the oven and let it rest for 5 minutes before serving. This helps the sauce set and makes slicing easier.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Kavatapi Pasta: Cavatappi, Rotini, Fusilli
• Instead of Sharp Cheddar Cheese: Extra sharp cheddar, Cheddar blend
• Instead of Mozzarella Cheese: Low‑moisture mozzarella, Cheese blend
• Instead of Jack Cheese: Monterey Jack, Colby Jack
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Evaporated Milk: Whole milk + extra cream
• Instead of Heavy Cream: Half‑and‑half, Whole milk + butter
• Instead of Dijon Mustard: Yellow mustard, Stone‑ground mustard
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Finely minced onion
• Instead of Smoked Paprika: Regular paprika, Chipotle powder
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Cooking Spray: Butter or oil brushed on pan

Equipment Needed

• Large Pot
• Dutch Oven
• Mixing Bowl
• Cheese Grater
• Measuring Spoons
• Measuring Cups
• 9×13 Baking Pan
• Oven
• Spatula
• Whisk (optional)
• Cooking Spray Bottle (optional)

Critical Steps — Do Not Skip

• Undercook the kavatapi pasta to 9 minutes so it stays firm after baking.
• Shred all three cheeses yourself to avoid anti‑clumping additives.
• Create a smooth roux and incorporate liquids slowly to prevent lumps.
• Melt the cheese over low heat to keep the sauce creamy.
• Bake at 350°F for 20 minutes, adding extra time if the dish was chilled.

Chef Tips from the Video

• Grate cheese while it’s still cold; it shreds cleaner and melts more evenly.
• Add a pinch of nutmeg to the cheese sauce for subtle warmth.
• Use a whisk for the roux if possible; it creates a smoother base.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat covered at 350°F until hot.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Cook the pasta al dente and refrigerate it separately.
• Prepare the cheese sauce up to the point of melting cheese, then cool and refrigerate.
• Assemble the casserole the night before and bake fresh the next day.

Frequently Asked Questions