Name: Tinis Mac and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound mozzarella cheese, shredded; 1 pound Colby Jack cheese, shredded; 8 ounces sharp cheddar cheese (yellow preferred), shredded; 1 pound cavatappi pasta; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon coarse salt; 1/2 teaspoon ground black pepper; 3 tablespoons salted butter; 3 tablespoons all-purpose flour; 1 (12 oz.) can evaporated milk; 2 cups heavy cream; 1 tablespoon Dijon mustard; Fresh chopped parsley, for garnish

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Tinis Mac and Cheese is the ultimate comfort food — rich, creamy, and packed with flavor. Made with three types of cheese, heavy cream, and a blend of warm spices, this baked mac and cheese is a dish that satisfies every time. Perfect as a main course or a hearty side, it’s guaranteed to steal the spotlight at any gathering.

Why You’ll Love This Recipe

This isn’t your average mac and cheese. With freshly shredded mozzarella, Colby Jack, and sharp cheddar, each bite is gooey, flavorful, and perfectly balanced. The use of cavatappi pasta ensures a delightful texture, while a homemade roux and creamy sauce give it a smooth, luscious finish. Whether you’re making it for a holiday, potluck, or a cozy night in, Tini’s Mac and Cheese delivers every time.

Tinis Mac and Cheese

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound mozzarella cheese, shredded
1 pound Colby Jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
1 pound cavatappi pasta
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon coarse salt
½ teaspoon ground black pepper
3 tablespoons salted butter
3 tablespoons all-purpose flour
1 (12 oz) can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard
Fresh chopped parsley, for garnish

Directions

Preheat the oven to 350°F.
Shred all the cheese and mix together in a large bowl. Divide in half and set one portion aside.
Cook the cavatappi pasta in salted water until al dente. Drain and set aside.
In a small bowl, mix together garlic powder, smoked paprika, salt, and pepper.
Melt butter in a large skillet over medium heat. Stir in half of the seasoning mix.
Add the flour and whisk continuously for 1–2 minutes until bubbling.
Slowly add the evaporated milk while whisking until the mixture thickens and bubbles in the center.
Pour in the heavy cream, remaining seasonings, and Dijon mustard. Whisk until thickened.
Add half of the shredded cheese blend to the sauce, a handful at a time, stirring until melted and smooth.
Stir in the cooked pasta until evenly coated in the cheese sauce.
Spread half of the pasta mixture in a 9×13-inch baking dish. Sprinkle with one-third of the remaining shredded cheese.
Add the rest of the pasta and top with the remaining cheese.
Bake for 25–30 minutes, then broil for 1–2 minutes to create a golden, bubbly top.
Garnish with chopped parsley before serving.

Servings and timing

This recipe serves 12 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Make It Spicy: Add cayenne pepper or diced jalapeños to the cheese sauce.
Change the Cheese: Swap in pepper jack, gouda, or fontina for a twist on the original flavor.
Breadcrumb Topping: Mix panko with melted butter and sprinkle on top before baking for a crunchy finish.
Vegetarian Boost: Add sautéed spinach, broccoli, or roasted red peppers for added nutrients and color.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions on medium heat, covered, for 1–2 minutes or until hot.
Alternatively, reheat in the oven at 325°F, covered with foil, for 15–20 minutes.
This dish also freezes well — freeze after assembling (but before baking) or freeze leftovers. Thaw in the fridge overnight before reheating.

FAQs

Can I use pre-shredded cheese?

While convenient, pre-shredded cheese contains anti-caking agents that affect melting. For best results, shred cheese from a block.

What type of pasta is best for mac and cheese?

Cavatappi is ideal because of its shape and texture, but elbow macaroni or shells also work well.

Can I make this dish ahead of time?

Yes, assemble the mac and cheese and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if starting from cold.

How can I make the sauce creamier?

Ensure you whisk continuously while adding the milk and cream, and don’t overcook the sauce. Adding cheese gradually helps maintain creaminess.

Is this recipe freezer-friendly?

Yes, it freezes well before or after baking. Wrap tightly and store for up to 2 months. Thaw before baking or reheating.

What’s the purpose of the Dijon mustard?

It enhances the flavor of the cheese sauce, adding depth without being overpowering.

Can I use different types of cheese?

Absolutely. Try mixing in cheeses like gruyère, gouda, or Monterey jack for different flavor profiles.

How do I prevent the cheese sauce from becoming grainy?

Melt the cheese slowly over low to medium heat and stir constantly. Avoid boiling once the cheese is added.

What can I use instead of evaporated milk?

You can substitute with whole milk or half-and-half, but evaporated milk adds richness and helps with texture.

How do I get a crispy topping?

Broil the mac and cheese for the last couple of minutes of baking. You can also sprinkle on buttered breadcrumbs before baking.

Conclusion

Tini’s Mac and Cheese is the ultimate baked comfort food, loaded with creamy, cheesy goodness and a touch of smoky spice. Whether you’re serving it as a main dish or a decadent side, this recipe is sure to impress. Make it once, and it will quickly become a go-to for holidays, parties, and cozy nights at home.