Make ultra-creamy Tini’s Mac & Cheese—stovetop or baked—with real cheddar, silky sauce, and pro tips for gluten-free, make-ahead, and foolproof results.

Meet your new comfort classic: Tini’s Mac & Cheese is the internet-famous, ultra-creamy mac that delivers big on flavor with minimal fuss. It’s a versatile crowd-pleaser—perfect as a weeknight dinner, a Thanksgiving side, or a potluck hero. Today, I’m sharing my best-tested version of this TikTok-style mac and cheese that’s extra smooth, deeply cheesy, and easily customized for baked or stovetop lovers. Ready to learn the chef-y tricks that make it unforgettable?

Ingredient Notes

Choose smart, melt smarter: These notes help you nail flavor and texture without guesswork.

• Pasta: Elbows, cavatappi, shells, or pipette hold sauce like champs. Gluten-free elbows work well—cook slightly shy of al dente.
• Butter: Adds richness and rounds out the sauce. Salted or unsalted; adjust seasoning to taste.
• Dairy base: Evaporated milk for body without a heavy feel; heavy cream for maximal silk; half-and-half for a happy middle.
• Cheddar (sharp or extra sharp): The main flavor driver. Grate from a block for best melt—pre-shredded can be grainy.
• Monterey Jack or low-moisture mozzarella: Adds stretch and smooth melt for that Tini’s mac and cheese pull.
• American or processed cheese (optional): A small amount boosts meltability—use if you love ultra-smooth sauce.
• Cream cheese or Boursin (optional): Stabilizes the sauce and adds tang—especially good for baked mac and cheese.
• Seasonings: Garlic powder, onion powder, mustard powder, paprika, white or black pepper, and a pinch of cayenne for balance.
• Hot sauce (optional): A few dashes brighten the richness without making it spicy.
• Panko topping (for baked): Toss with melted butter and a little parmesan for golden crunch.
• Sodium citrate (optional): The pro trick for a glossy, never-grainy cheese sauce—especially great for reheating.

How To Make Tini’s Mac & Cheese

Your plan for creamy success: Follow these steps for a silky stovetop version or add a quick bake for a bubbly, golden top.

1. Boil pasta: Salt water generously. Cook pasta to just shy of al dente so it finishes in the sauce. Drain; do not rinse.
2. Warm dairy: In a saucepan, gently heat evaporated milk or cream until steamy, not boiling. Keep it low—boiling can cause graininess.
3. Build flavor base: Melt butter in a pot. Stir in garlic powder, onion powder, mustard powder, paprika, and pepper to bloom the spices.
4. Choose your method:
   – Classic Roux: Whisk in a little flour and cook 1 minute. Slowly whisk in warm dairy until smooth and slightly thickened.
   – No-Roux Emulsion: Skip flour; stir warm dairy into the butter and seasonings, then proceed with cheese slowly.
5. Add cheese low and slow: Reduce heat to low. Add a handful of cheddar at a time, whisking until smooth before adding the next. Follow with Monterey Jack/mozzarella and any American cheese. Keep it gentle—cheese hates high heat.
6. Stabilize (optional): Whisk in a small scoop of cream cheese or a pinch of sodium citrate to keep the sauce ultra-smooth.
7. Season to pop: Add salt to taste and a few dashes of hot sauce if using. Sauce should be glossy and pourable.
8. Marry pasta + sauce: Fold pasta into the sauce. If it tightens, splash in more warm milk to loosen.
9. Make it baked (optional): Transfer to a buttered dish. Mix panko with melted butter and parmesan; scatter on top. Bake at 350°F (175°C) for 15–20 minutes until bubbling with a golden crunch.
10. Serve it right: Rest 5 minutes (sauce settles). Garnish with chives or parsley. Try it with crispy bacon bits or a drizzle of hot honey if you’re feeling bold.

Pro Tips

• Grate your own cheese: Anti-caking agents in bagged shreds can make sauces gritty.
• Keep heat low: High heat breaks dairy. If it looks oily, remove from heat and whisk in a splash of warm milk.
• Adjust thickness: Too thick? Add warm milk. Too thin? Simmer 1–2 minutes or melt in a bit more cheese.
• Make it ahead: Undercook pasta by 1 minute, sauce slightly looser, assemble, then bake before serving.
• Upgrade the melt: 1/2–1 tsp sodium citrate per pound of cheese keeps sauces emulsified like a pro.

Storage & Reheating

Keep it creamy from day two to day ten: These methods preserve texture so your Tini’s mac and cheese stays restaurant-level.

• Fridge: Store in an airtight container up to 4 days.
• Microwave reheat: Add a splash of milk or cream, cover, and heat in 30-second bursts, stirring between rounds.
• Stovetop reheat: Low heat with a bit of milk; stir until silky. Don’t rush it.
• Oven reheat (baked): Cover with foil and warm at 325°F until hot; uncover briefly to re-crisp topping.
• Freezer (best unbaked): Cool, wrap well, and freeze up to 2 months. Thaw overnight, then bake.
• Revive leftovers: Whisk in a spoon of cream cheese or a few drops of hot sauce to bring the sauce back to life.

Variations & Substitutions

Customize your crave-worthy bowl: Whether you need gluten-free, vegan mac and cheese, or you’re chasing lobster-luxe, there’s a version for you.

• Gluten-free swap: Use GF elbows and a rice-flour roux—or go no-roux with sodium citrate. Toast GF panko for the topping.
• Vegan version: Use oat or soy milk, vegan cheddar + mozzarella-style shreds, vegan butter, and nutritional yeast for depth. Thicken with a cornstarch slurry if needed.
• Lactose-friendly: Use lactose-free milk/cream and cheeses labeled lactose-free; add a touch of cream cheese alternative for body.
• Cheese board remix: Try Gruyère for nutty vibes, fontina for melt, or pepper jack for heat. Keep at least 50% cheddar for that classic taste.
• Protein add-ins: Fold in crispy bacon, rotisserie chicken, chopped ham, or crab/lobster for a brunch-y showstopper.
• Veggie upgrades: Stir in roasted broccoli, peas, or sautéed jalapeños. Buffalo mac? Add hot sauce + shredded chicken + blue cheese crumbles.
• Spice play: Smoked paprika, chipotle powder, or a dash of cayenne turns cozy into kicky.
• No-bake stovetop: Skip the oven and serve straight from the pot—perfect “creamy stovetop mac and cheese” energy.

This is your dream bowl of cozy: Silky cheese sauce, customizable finish, and reliable results every time. Pair it with a crisp salad or garlicky bread and you’ve got the kind of “oh-wow” comfort food that steals the show at holidays and turns random Tuesdays into something worth celebrating. For sides and mains to round out the meal, try a few reader favorites here: garlic bread ideas, roasted broccoli, or easy chicken recipes.

FAQ

Tini’s Mac & Cheese

Make ultra-creamy Tini’s Mac & Cheese—stovetop or baked—with real cheddar, silky sauce, and pro tips for gluten-free, make-ahead, and foolproof results.

No ratings yet

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: baked macaroni, creamy mac and cheese, family recipe, mac and cheese

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Cook ModePrevent your screen from going dark

Equipment

• ▢
  Large pot
• ▢
  Colander
• ▢
  Saucepan
• ▢
  Whisk or wooden spoon
• ▢
  9×13-inch baking dish

Ingredients

  

1x2x3x

Ingredients

• ▢ 1 pound elbow macaroni converted.2: 454 g
• ▢ 8 tablespoons unsalted butter converted.2: 113 g
• ▢ 1 pound processed cheese, cubed converted.2: 454 g
• ▢ 2 cups shredded sharp cheddar cheese, divided converted.2: 226 g
• ▢ 2 cups whole milk converted.2: 473 ml
• ▢ 1 teaspoon kosher salt converted.2: 5 ml
• ▢ 1/2 teaspoon ground black pepper converted.2: 2.5 ml
• ▢ 1/2 teaspoon paprika converted.2: 2.5 ml

Instructions

• Heat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
• Bring a large pot of salted water to a boil. Cook the macaroni to al dente per package directions, then drain well.
• While the pasta cooks, place a large saucepan over low to medium-low heat. Melt the butter, then add the milk and the cubed processed cheese. Stir frequently until the cheese is completely melted and the sauce is smooth.
• Season the sauce with the salt, black pepper, and paprika. Stir in 1½ cups of the shredded cheddar until just melted.
• Combine the drained macaroni with the cheese sauce, stirring to coat evenly. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup cheddar over the top.
• Bake for 20 to 25 minutes, until bubbling around the edges and lightly golden. Rest 5 minutes before serving.

Notes

For extra zip, swap paprika for smoked paprika or add a pinch of cayenne. If you prefer a browned crumb top, toss 1 cup panko with 2 tablespoons melted butter and scatter over the cheddar before baking. Leftovers keep covered in the fridge up to 4 days; reheat gently with a splash of milk to loosen.

Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!