How to Make Chef Tini's Viral Mac and Cheese: Ingredients, Tips, and Full Recipe

Looking to master how to Make Chef Tini's Viral Mac and Cheese: Ingredients, Tips, and Full Recipe? Read our proven methods to guide you every step of the way.

Executing this recipe requires strict sequencing. Rushing dairy or adding cold cheese to bubbling liquids will ruin hours of preparation.

1. Boil the Pasta: Bring a large stockpot of water to a rolling boil and season heavily with salt. Drop in 16 ounces of cavatappi pasta. Cook for 6 to 7 minutes, pulling the noodles two minutes shy of al dente. The pasta will absorb sauce and continue cooking in the oven; fully boiled pasta turns mushy once baked.

2. Build the Roux Base: In a wide Dutch oven or deep skillet over medium heat, melt 4 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour. Cook for 90 to 120 seconds until frothy and pale gold, neutralizing the raw flour taste.

3. Whisk in the Liquids: Slowly pour in the 12-ounce can of evaporated milk in a steady stream, whisking constantly to eliminate lumps. Once smooth, slowly incorporate 1.5 cups of heavy cream. Bring the mixture to a gentle simmer for 2 to 3 minutes until it thickens enough to coat the back of a wooden spoon.

4. Season and Melt: Lower the flame to the lowest setting or pull the pan off the burner entirely. Whisk in the Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Add half of the freshly grated cheese blend one handful at a time, whisking each addition until fully melted before adding the next. Residual heat will melt the cheese smoothly without breaking its fat bonds.

5. Combine and Layer: Fold the drained cavatappi directly into the cheese sauce until every spiral is coated. Butter a 9x13-inch baking dish. Pour half of the mac and cheese into the dish. Scatter half of the reserved shredded cheese across the top. Pour the remaining pasta over that middle layer, then crown the dish with the final layer of shredded cheese.

6. Bake to Golden Perfection: Place the dish into an oven preheated to 375°F (190°C) on the center rack. Bake uncovered for 25 minutes until the edges bubble vigorously. Switch the oven to broil for 2 to 3 minutes to blister the cheese crust into amber pockets. Pull from the oven and let rest for 10 to 15 minutes before serving so the cheese sauce settles.