Let me take you back to a rainy Wednesday. I’d just picked up the kids from school, groceries were still in the trunk, and everyone was starving. I didn’t have time for complicated recipes, but I remembered a viral mac and cheese I’d bookmarked weeks ago—Tini’s Mac and Cheese. The twist? I made it Alyssa-style: budget-friendly, doable, and a little forgiving around the edges.
It turned into a dish my 5-year-old now calls “Mommy’s Happy Pasta.” And honestly? I kinda love that.
Tini’s Mac and Cheese, Economical Edition
Prep time: 15 mins
Cook time: 40 mins
Total: ~55 mins
Serves: 10–12 hungry people or 2 teenagers
Ingredients
- 1 lb cavatappi pasta (or elbow if that’s what’s in the pantry)
- 1 cup mozzarella (freshly shredded if you can)
- 1 cup Colby Jack
- 1 cup sharp cheddar (yellow is classic)
- 3 tbsp salted butter
- 3 tbsp flour
- 1 can (12 oz) evaporated milk
- 1½ cups heavy cream (or 1 cup cream + ½ cup whole milk in a pinch)
- 1 tbsp Dijon mustard or 1 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp coarse salt
- ½ tsp black pepper
- Fresh parsley for garnish (optional but pretty)
Instructions
- Boil the pasta: Salt the water and cook the cavatappi until just al dente. Drain and set aside.
- Make the roux: In a large skillet, melt butter over medium heat. Add half the seasonings and stir for 30 seconds. Whisk in flour and cook for 1–2 minutes until bubbly.
- Build the sauce: Slowly whisk in the evaporated milk, then the cream and mustard. Keep stirring until it thickens.
- Add the cheese: A handful at a time, melt in half of your shredded cheeses until smooth and luscious.
- Combine: Toss the cooked pasta into the cheese sauce until coated.
- Layer and bake: In a greased 9×13″ pan, layer half the mac and cheese, sprinkle a bit of cheese, then the rest, then top with cheese. Bake at 350°F for 25 minutes.
- Broil for beauty: Broil on high for 1–2 minutes until bubbly and golden. Garnish with parsley.
Alyssa’s Real Talk Notes
- Budget tip: Buy cheese blocks and shred them yourself. It’s cheaper and melts better (really!).
- Swaps welcome: Use whatever combo of cheese you’ve got—Pepper Jack for spice, Havarti for smoothness.
- Make-ahead: Assemble ahead and refrigerate, then bake when ready (just add 10 extra minutes).
- Leftover tip: Reheats like a dream in the microwave with a splash of milk to revive it.
Little Story, Big Flavor
This recipe wasn’t born in a test kitchen—it came together in the middle of life. Messy, hungry, tired-but-determined life. It became an instant favorite not because it was perfect, but because it was comforting, affordable, and a crowd-pleaser on a day when I really needed a win. If you’re having one of those days, make this. You’ll thank yourself.
Frequently Asked Questions About Tini’s Mac and Cheese
Can you make Tini’s Mac and Cheese ahead of time?
Absolutely. Just follow all the steps up to the point of baking. Once it’s layered in the pan, cover it tightly with foil and pop it in the fridge for up to 2 days. When you’re ready to bake, let it sit on the counter for 30 minutes (so the chill doesn’t shock your dish), then bake as usual—just add about 10–15 minutes to the baking time. Finish with a quick broil to get that golden bubbly top.
What is Tini’s Mac and Cheese recipe?
Tini’s viral mac and cheese is all about layers of flavor and texture. It uses three cheeses—mozzarella, Colby Jack, and sharp cheddar—plus a rich, creamy roux-based sauce made with evaporated milk, heavy cream, and Dijon mustard. The pasta of choice? Cavatappi, which clings to the sauce like a pro. It’s baked until hot and gooey, then broiled to cheesy perfection. It’s comfort food at its finest.
How do you make Tini’s Mac and Cheese?
You start by boiling the pasta, then build a creamy cheese sauce from scratch using butter, flour, milk, and spices. Half the cheese goes into the sauce, half gets layered between the pasta. It all bakes together in a 9×13-inch dish, and the magic happens under the broiler at the end. The full instructions are easy to follow—just don’t skip shredding your own cheese if you can help it!
Can I make Tini’s Mac and Cheese the night before?
Yes, and it works beautifully. Assemble everything the night before (just don’t bake it yet), cover tightly, and refrigerate. The next day, pull it out while the oven preheats and bake for 40–45 minutes, removing the foil halfway through. Broil it for a couple minutes at the end for that classic bubbly top. It’s a great way to save time before a party, potluck, or busy holiday meal. Want to bulk it up with protein? Stir in cooked bacon, shredded rotisserie chicken, or diced ham before layering—it reheats just as well and makes it a full meal in one pan.
Tini’s Mac and Cheese
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This budget-friendly mac and cheese is rich, creamy, and perfect for feeding a hungry crowd—or just a couple of teens with big appetites! With a blend of three cheeses, a velvety homemade sauce, and a crispy baked top, it’s comfort food at its finest without breaking the bank.
Ingredients
1 lb cavatappi pasta (or elbow pasta)
1 cup mozzarella, freshly shredded if possible
1 cup Colby Jack cheese, shredded
1 cup sharp cheddar cheese (yellow), shredded
3 tbsp salted butter
3 tbsp flour
1 can (12 oz) evaporated milk
1½ cups heavy cream (or 1 cup cream + ½ cup whole milk)
1 tbsp Dijon mustard or 1 tsp mustard powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp coarse salt
½ tsp black pepper
Fresh parsley for garnish (optional)
Instructions
-
Preheat oven to 350°F and grease a 9×13″ baking pan.
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Bring salted water to a boil. Cook pasta until just al dente, drain, and set aside.
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In a large skillet over medium heat, melt the butter. Add garlic powder, smoked paprika, salt, and pepper. Stir for 30 seconds.
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Whisk in the flour and cook for 1–2 minutes, until a roux forms and becomes bubbly.
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Gradually whisk in the evaporated milk, then the heavy cream and Dijon mustard. Stir constantly until thickened.
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Add half of the shredded cheeses gradually, stirring until fully melted and smooth.
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Stir the cooked pasta into the cheese sauce until evenly coated.
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In the prepared baking pan, layer half the mac and cheese, sprinkle a little cheese, add the remaining mac and cheese, then top with the rest of the cheese.
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Bake for 25 minutes until hot and bubbly.
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Broil on high for 1–2 minutes to brown the top. Garnish with chopped parsley if desired.
Notes
Budget tip: Buy cheese in blocks and shred it yourself—cheaper and melts better.
Cheese swaps: Try Pepper Jack for heat or Havarti for creaminess.
Make-ahead: Assemble the dish in advance and refrigerate. Bake with an extra 10 minutes when ready.
Leftovers: Reheat in the microwave with a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Per Serving
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Keywords: budget mac and cheese, economical mac and cheese, baked mac and cheese, easy comfort food, homemade mac and cheese