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Golden-baked Tinis Mac and Cheese with crispy breadcrumbs and stretchy cheese pull, served in a cast-iron skillet.

Tinis Mac and Cheese

Smoked Recipes
Creamy, 5-star mac and cheese with a golden crust Tini’s viral recipe combines three cheeses, smoky spices, and foolproof steps for ultimate comfort food.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 520 kcal

Ingredients
  

Pasta & Base

  • 8 oz 225g cavatappi pasta – The corkscrew shape traps sauce better than traditional macaroni.
  • 4 tbsp unsalted butter – Adds richness and helps build the roux.
  • 1/4 cup all-purpose flour – Thickens the cheese sauce.
  • 1 12oz can evaporated milk – Secret to a silky, lump-free sauce.
  • 1 cup whole milk – Balances the evaporated milk’s thickness.

Cheese Trio (Shred yourself for best melt!)

  • 1 1/2 cups shredded Colby Jack – Creamy mild base.
  • 1 cup shredded mozzarella – Adds stretchy texture.
  • 1/2 cup sharp cheddar – For a tangy kick.

Seasonings & Flavor Boosters

  • 1 tsp Dijon mustard – Brightens the sauce without overpowering.
  • 1/2 tsp garlic powder – Subtle savory depth.
  • 1/2 tsp smoked paprika – Smoky sweetness not spicy.
  • 1/4 tsp black pepper – Freshly ground preferred.
  • 1/4 tsp salt – Adjust to taste after baking.
  • Optional Toppings
  • 1/4 cup panko breadcrumbs – For a crispy finish.
  • 2 tbsp grated Parmesan – Extra savory crunch.

Ingredient Notes

  • Block cheese > Pre-shredded: Pre-shredded bags contain anti-caking agents that make sauces grainy. Spend 5 minutes shredding blocks yourself for smoother melting.
  • Cavatappi substitute: Fusilli elbow macaroni, or shells work in a pinch.
  • Evaporated milk: This shelf-stable ingredient is non-negotiable it prevents the sauce from splitting.
  • Dijon swap: Yellow mustard works but skip “fancy” mustards with seeds or honey.

Instructions
 

Step 1: Cook the Pasta

  • Bring a large pot of generously salted water to a rolling boil.
  • Add 8 oz cavatappi pasta and cook for 7–9 minutes until al dente (slightly firm to the bite).
  • Drain the pasta thoroughly, then rinse under cold water to halt the cooking process. Shake off excess water and set it aside.
  • Tip: Save ½ cup pasta water to adjust sauce thickness later if needed.

Step 2: Build the Roux

  • Melt 4 tbsp butter in a deep skillet or Dutch oven over medium heat.
  • Whisk in ¼ cup flour and cook for 1–2 minutes until golden and nutty (this cooks out the raw flour taste).

Step 3: Create the Cheese Sauce

  • Slowly pour in 1 can evaporated milk and 1 cup whole milk while whisking constantly to avoid lumps.
  • Add 1 tsp Dijon mustard, ½ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp black pepper, and ¼ tsp salt. Simmer for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Step 4: Melt the Cheeses

  • Reduce heat to low. Gradually add 1 ½ cups Colby Jack, 1 cup mozzarella, and ½ cup sharp cheddar, stirring until fully melted and smooth.
  • Remove from heat. Taste and adjust seasoning if needed.
  • Critical Tip: Add cheese in small handfuls to prevent clumping.

Step 5: Combine Pasta & Sauce

  • Gently toss the cooked pasta into the cheese sauce, ensuring every nook and cranny of the cavatappi is coated in creamy goodness. Use a silicone spatula to mix without breaking the pasta.
  • Transfer the mixture to a lightly greased 9x13-inch baking dish, spreading it into an even layer to ensure crispy edges and golden perfection.

Step 6: Bake & Broil

  • Bake at 375°F (190°C) for 15 minutes to set the sauce.
  • Sprinkle panko breadcrumbs and Parmesan (if using) over the top.
  • Broil on high for 2–3 minutes until the topping is golden and crispy.

Step 7: Rest & Serve

  • Let the mac and cheese rest for 5 minutes before serving this allows the sauce to thicken slightly for perfect, creamy scooping. This allows the sauce to thicken slightly for perfect scooping.

Troubleshooting Tips

  • Too thick? Stir in reserved pasta water 1 tbsp at a time.
  • Too thin? Bake uncovered for 5 extra minutes.
  • Avoid graininess: Never let the sauce boil after adding cheese.

Notes

Nutrition Information (per serving)
Calories Fat Protein Carbs Fiber Sugar Sodium
520 kcal 28g 22g 45g 2g 6g 780mg
 
Why It Shines: Perfectly balanced cheese sauce, crispy topping, and customizable add-ins make this dish a crowd-pleaser for weeknights or special occasions.
Keyword Tinis Mac and Cheese