Tini’s Mac and Cheese
Tini’s Mac and Cheese is a medium American recipe that serves 6. 680 calories per serving. Recipe by Sofia Slomba on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $16.92 total, $2.82 per serving
Ingredients
- 1 pound Kabi Tapi Pasta (short pasta shape such as elbow macaroni, uncooked)
- 1 tablespoon Salt (for boiling water)
- 3 tablespoon Unsalted Butter (cut into pieces)
- 1 teaspoon Salt (for sauce seasoning)
- 0.5 teaspoon Black Pepper (ground)
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Smoked Paprika
- 3 tablespoon All-Purpose Flour (for roux)
- 1 cup Evaporated Milk (full‑fat, canned)
- 1 tablespoon Dijon Mustard
- 2 cup Heavy Cream (cold)
- 1 pound Mozzarella Cheese (shredded)
- 1 pound Kobe Jack Cheese (shredded, Monterey Jack style)
- 8 ounce Sharp Cheddar Cheese (shredded)
Instructions
Cook Pasta
Bring a large pot of water to a boil, add a generous pinch of salt, then add the Kabi Tapi pasta. Cook for 8 minutes until al dente, stirring occasionally.
Time: PT10M
Temperature: 100°C
Drain Pasta
Drain the cooked pasta in a colander and set aside.
Time: PT2M
Melt Butter
In a saucepan over medium heat, melt the butter.
Time: PT1M
Sauté Half the Seasonings
Add half of the salt, black pepper, garlic powder, and smoked paprika to the melted butter. Cook for about 30 seconds, stirring constantly.
Time: PT0.5M
Make Roux
Sprinkle the flour over the butter mixture and whisk continuously for 2 minutes until the flour turns a light golden color and the raw taste disappears.
Time: PT2M
Add Evaporated Milk
Gradually whisk in the evaporated milk, adding it a little at a time until the mixture is smooth and begins to thicken.
Time: PT3M
Stir in Dijon Mustard
Add the tablespoon of Dijon mustard and whisk to combine.
Time: PT0.5M
Incorporate Heavy Cream
Slowly pour in the two cups of heavy cream while whisking continuously until fully incorporated and the sauce is velvety.
Time: PT4M
Add Remaining Seasonings
Stir in the remaining half of the salt, pepper, garlic powder, and smoked paprika.
Time: PT1M
Melt First Portion of Cheese
Reduce heat to low and add half of the shredded mozzarella, Kobe Jack, and sharp cheddar. Stir until the cheese is fully melted and the sauce is smooth.
Time: PT5M
Melt Remaining Cheese
Add the remaining cheese in small batches, stirring after each addition until the sauce is thick, glossy, and all cheese is incorporated.
Time: PT3M
Combine Pasta and Sauce
Add the drained pasta to the cheese sauce, tossing to coat every piece evenly.
Time: PT2M
Layer in Baking Dish – First Half
Transfer half of the mac and cheese mixture into a greased 9x13‑inch baking dish and sprinkle half of the reserved cheese on top.
Time: PT3M
Layer in Baking Dish – Second Half
Add the remaining mac and cheese mixture, then top with the rest of the cheese.
Time: PT3M
Bake
Place the dish in a pre‑heated oven at 350°F and bake for 25‑30 minutes, or until the top is bubbling and lightly browned. For extra crispness, broil for the last 2 minutes.
Time: PT30M
Temperature: 350°F
Rest Before Serving
Remove from the oven and let the mac and cheese rest for 5 minutes to set.
Time: PT5M
Nutrition Facts
- Calories
- 680
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 40g
- Fiber
- 2g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Kabi Tapi Pasta: any short pasta, penne
- Instead of Unsalted Butter: margarine
- Instead of All-Purpose Flour: whole wheat flour
- Instead of Evaporated Milk: whole milk
- Instead of Dijon Mustard: spicy brown mustard
- Instead of Heavy Cream: half‑and‑half
- Instead of Mozzarella Cheese: low‑moisture mozzarella
- Instead of Kobe Jack Cheese: Monterey Jack
- Instead of Sharp Cheddar Cheese: aged cheddar
Equipment Needed
- Large Pot
- Colander
- Saucepan
- Whisk
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Baking Dish
- Oven
- Oven Mitts
Critical Steps — Do Not Skip
- Cooking the roux for at least 2 minutes to eliminate raw flour taste
- Gradually adding evaporated milk and heavy cream while whisking to avoid lumps
- Melting cheese over low heat to prevent separation
- Baking until the top is golden and the sauce is bubbling
Chef Tips from the Video
- Grate the cheeses yourself for the best melt and flavor.
- Reserve a small amount of pasta water to adjust sauce consistency if it becomes too thick.
- For a spicy kick, add a pinch of cayenne pepper with the seasonings.
Troubleshooting
Sauce is lumpy after adding milk.
Whisk vigorously while adding the milk slowly; if lumps persist, blend with an immersion blender.
Cheese separates and looks oily.
Ensure the heat is low when adding cheese and add cheese gradually; if separation occurs, stir in a splash of extra milk.
Top is not browned enough.
Broil for an additional 2‑3 minutes, watching closely to avoid burning.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw overnight before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the mac and cheese in the baking dish, cover tightly, and refrigerate up to 24 hours before baking.
- The assembled, uncooked dish freezes well; thaw before the final bake.
Frequently Asked Questions
What is the cultural significance and history of Tiny's Mac and Cheese in American comfort food cuisine?
Mac and cheese is a classic American comfort dish that dates back to colonial times, evolving from a British cheese‑pasta recipe. Tiny's version adds a rich blend of mozzarella, Kobe Jack, and sharp cheddar, reflecting modern American love for extra‑cheesy, indulgent casseroles.
What are the traditional regional variations of mac and cheese in the United States?
In the South, mac and cheese often includes a breadcrumb topping and uses sharp cheddar. In the Northeast, a cream‑based béchamel with Gruyère is common. Tiny's recipe combines Southern richness with a blend of milder cheeses for a unique twist.
How is mac and cheese traditionally served in American households?
It is typically served as a main course or side dish, hot from the oven, often accompanied by a simple green salad or roasted vegetables. It’s a staple at family gatherings, potlucks, and holiday meals.
What occasions or celebrations is mac and cheese traditionally associated with in American culture?
Mac and cheese is a go‑to comfort food for holidays like Thanksgiving, Christmas, and Fourth of July picnics, as well as casual family dinners and school‑age parties.
What makes Tiny's Mac and Cheese special or unique in American cuisine?
The use of three different cheeses—mozzarella for stretch, Kobe Jack for buttery melt, and sharp cheddar for bite—creates a layered flavor profile. Adding evaporated milk and heavy cream yields an ultra‑creamy sauce that stands out from standard recipes.
What are the authentic traditional ingredients for mac and cheese versus acceptable substitutes?
Traditional mac and cheese uses elbow macaroni, cheddar cheese, milk, and butter. Acceptable substitutes include other short pasta shapes, Monterey Jack, mozzarella, or a blend of cheeses, and heavy cream or evaporated milk for extra richness.
What other American dishes pair well with Tiny's Mac and Cheese?
It pairs beautifully with roasted chicken, BBQ ribs, a crisp Caesar salad, or steamed green beans. The creamy richness balances well with tangy or smoky side dishes.
What are the most common mistakes to avoid when making Tiny's Mac and Cheese?
Common errors include overcooking the pasta, letting the roux burn, adding cheese over high heat (which causes separation), and under‑baking, which leaves the top soggy. Follow the low‑heat cheese‑melting step and bake until golden.
Why does this Tiny's Mac and Cheese recipe use evaporated milk and heavy cream instead of regular milk?
Evaporated milk and heavy cream add extra fat and protein, creating a richer, thicker sauce that clings to the pasta. Regular milk would result in a thinner, less luxurious texture.
Can I make Tiny's Mac and Cheese ahead of time and how should I store it?
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. For longer storage, freeze the unbaked dish; thaw overnight in the fridge before baking.
What does the YouTube channel Sofia Slomba specialize in?
The YouTube channel Sofia Slomba focuses on approachable home cooking tutorials, featuring comfort food classics, quick weeknight meals, and detailed step‑by‑step guidance for home cooks of all skill levels.
How does the YouTube channel Sofia Slomba's approach to American comfort food differ from other cooking channels?
Sofia Slomba emphasizes practical tips, minimal equipment, and clear visual cues, often sharing personal shortcuts and ingredient swaps. Her style feels like a friendly kitchen companion rather than a polished production, making recipes feel more accessible.
Last updated: September 6, 2026
