I Tried the Mac and Cheese That Took the Internet by Storm—and It’s Totally Worth Grating 2 Pounds of Cheese

Whether it's a potluck, a holiday gathering, or just a casual Wednesday night, there's nothing quite like homemade macaroni and cheese. But just like the debate over which boxed mac and cheese reigns supreme (I'm all for Annie’s White Cheddar Shells), everyone has their own take on how to make it from scratch. Do you add breadcrumbs? What kind of cheese do you use? Which pasta shape reigns supreme?

Recently, however, millions have come to agree that this viral mac and cheese recipe is the ultimate version to make from now on.

In November, TikTok creator Tini shared a video showing her holiday mac and cheese recipe, featuring an impressive two-and-a-half pounds of hand-grated cheese, combined with a creamy roux made from evaporated milk and heavy cream. And instead of the usual elbow macaroni, Tini opts for cavatappi.

“I use corkscrew pasta because all that creamy goodness gets trapped in the twists, so when you bite into it, you get a burst of cheese and cream,” she explained. “It’s way better than elbow pasta.”

Since the video was posted, it has racked up an incredible 69 million views, and the recipe has been recreated countless times.

In fact, the recipe gained so much popularity just before Thanksgiving that even Tini herself struggled to find all the ingredients to make her own mac and cheese.

Sadly, I didn’t come across the recipe until after Thanksgiving, but luckily, by the time I was ready to try it, the stores had restocked all the necessary ingredients.

So, the next time you're craving baked mac and cheese, I highly recommend giving this recipe a shot—it’s so beloved by TikTok users that they swear they’ll never make another mac and cheese recipe again.

How to Make Tini's Mac and Cheese

Ingredients

• 1 pound cavatappi, cooked
• 16 ounces mozzarella cheese, grated
• 16 ounces Colby Jack cheese, grated
• 8 ounces Cheddar cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 1 (12-ounce) can evaporated milk
• 2 cups heavy cream
• 1 tablespoon Dijon mustard

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Cook the cavatappi according to the package instructions, then drain and set aside.
3. In a bowl, combine the three shredded cheeses, then divide half of it into another bowl. Set aside.
4. In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Split the mixture in half and set one half aside.
5. In a large skillet, melt the butter over medium heat. Add half of the seasoning mixture and the flour, stirring until it forms a paste, about 3 to 5 minutes. Slowly whisk in the evaporated milk until thickened. Add the heavy cream and the rest of the seasoning, mixing until well combined. Stir in Dijon mustard until the sauce thickens. Gradually add half the cheese, stirring until it melts before adding more.
6. Add the cooked macaroni to the cheese sauce and stir until evenly coated.
7. Layer the macaroni in the prepared baking dish, followed by a layer of shredded cheese. Repeat the layers.
8. Bake in the preheated oven for 25 to 30 minutes until the cheese is melted and bubbly.
9. Finish by broiling for about 2 minutes until the top is golden brown.

I Tried Tini's Mac and Cheese

What really surprised me about Tini's mac and cheese is how simple it is to make. Sure, grating your own cheese is a bit of extra effort (though it's not a must), but freshly grated cheese really does elevate the dish and gives you more of it. Despite this, the recipe isn’t complicated at all.

Once you've grated the cheese and prepared the roux, you're almost done.

Speaking of the roux—I honestly could have just eaten the mac and cheese straight from the pot without baking it. It looks so rich and cheesy, but baking it does add that extra layer of flavor, especially with the crispy top.

I’d never tried mac and cheese with cavatappi noodles before, but now I’m hooked. The corkscrew shape is perfect for holding onto all that creamy cheese and sauce, way better than elbow macaroni.

Tini truly nailed it with this recipe, and all I can say is you absolutely need to try it for yourself. Trust me, you won’t regret it.