If you’ve spent any time on TikTok or Instagram over the last few holiday seasons, you’ve likely seen the mountain of shredded cheese that defines the tineke younger mac and cheese recipe. It is a literal mountain. We are talking two and a half pounds of cheese for just one pound of pasta.
Most people know Tineke—or "Tini"—from her stint on Next Level Chef, but she really became a household name when her mac and cheese went nuclear. Over 100 million views later, it's basically the unofficial dish of Thanksgiving. Honestly, it’s less of a pasta dish and more of a cheese-delivery vehicle.
The Real Secret is the Math
You can't just throw pre-shredded bags into a bowl and hope for the best. Tini is very firm on this. Pre-shredded cheese is coated in cellulose (wood pulp, basically) to keep it from clumping in the bag. That stuff is the enemy of a smooth sauce. It makes the final product grainy and sad.
The recipe calls for three specific types of cheese:
- 1 lb Mozzarella (The kind in a block, not the fresh balls in water).
- 1 lb Colby Jack.
- 1/2 lb Sharp Cheddar.
Why this specific blend? It’s about the chemistry of the melt. Mozzarella gives you that "pull" you see in the videos. Colby Jack is the workhorse—it melts beautifully and has a mild, buttery vibe. The sharp cheddar is there for the actual flavor. Without it, the whole thing would just taste like "hot dairy."
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The "Roux" Awakening
A lot of home cooks get intimidated by the word "roux," but it's just butter and flour. That’s it. In the tineke younger mac and cheese recipe, this is the foundation. You melt three tablespoons of butter and whisk in three tablespoons of flour.
But here’s where people mess up: the seasonings. Tini blooms her spices in the butter. She uses:
- 1 tsp Smoked Paprika (crucial for that orange-gold hue).
- 1 tsp Garlic Powder.
- 1/2 tsp Salt (careful here, the cheese is salty!).
- 1/2 tsp Black Pepper.
By adding half the spices to the butter before the liquid, you’re "waking them up." It’s a pro move. Then comes the liquid gold: one can of evaporated milk and two cups of heavy cream. No skim milk allowed here. We are going for maximum decadence.
Why the Cavatappi Matters
You’ll notice Tini almost always uses Cavatappi—those spiral, corkscrew-shaped noodles. It’s not just because they look fancy. Those ridges and the hollow center are designed to trap the sauce. Traditional elbows are fine, sure, but they don't have the "grip" needed for a sauce this heavy.
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Cook them al dente. Always. If you cook them until they're soft on the stove, they will turn into mush once they hit the oven for the final bake.
The Controversial Mustard
There is a tablespoon of Dijon mustard in this recipe. Don't skip it. You won't taste "mustard" in the final bite. What it does is provide acidity. With this much fat from the cream and cheese, you need something to cut through it. It’s the "bright" note that keeps you from feeling like you just ate a brick after three bites.
Step-by-Step Construction
- Shred everything. Do it while the water boils. Mix all three cheeses in one giant bowl.
- Boil the pasta. 7-8 minutes for Cavatappi is usually the sweet spot.
- Make the sauce. Roux first, then evaporated milk, then heavy cream, then the Dijon and the rest of the spices.
- The "Half" Rule. This is where the magic happens. You take half of your giant cheese mountain and melt it directly into the sauce. Do it handful by handful. If you dump it all in at once, the temperature drops and the sauce breaks.
- Layering. Put half the sauced pasta in a 9x13 dish. Sprinkle a thick layer of the remaining shredded cheese. Add the rest of the pasta. Top with every last scrap of cheese left in the bowl.
The Bake and the Broil
You bake it at 350°F for about 25 to 30 minutes. You’re looking for bubbles. But the "Tini Signature" is the 2-minute broil at the end. That turns the top layer into a crispy, toasted cheese "lid" that shatters when you put a spoon through it.
Common Pitfalls (And How to Avoid Them)
Is the recipe overhyped? Some people on Reddit think so. The most common complaint is that it's "too much" or that it gets greasy.
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If your mac and cheese is greasy, your heat was too high. When cheese gets too hot too fast, the fat separates from the solids. Keep that stove on medium-low when you're adding the cheese to the sauce. Patience is literally the main ingredient here.
Another tip: let it sit. If you scoop into it the second it comes out of the oven, the sauce will be runny. Give it 10 minutes to "set." The sauce will thicken up and cling to the noodles like it's supposed to.
Actionable Next Steps
- Buy a rotary grater. If you're going to make this, save your knuckles. A rotary grater makes short work of 2.5 pounds of cheese.
- Scale it down. This recipe makes a massive amount of food. If you aren't feeding a crowd, cut everything exactly in half. It still works perfectly.
- Experiment with the "Sharpness." If you find the original recipe a bit bland, swap the mild cheddar for an Extra Sharp New York or Vermont cheddar to give it more "bite."
Tineke Younger Mac and Cheese Recipe Quick Reference
- Prep time: 20 mins (mostly shredding).
- Cook time: 40 mins.
- Oven Temp: 350°F then High Broil.
- Main Liquid: 12oz Evaporated Milk + 16oz Heavy Cream.
- The "Big Three" Cheeses: Mozzarella, Colby Jack, Sharp Cheddar.
Now go find some Cavatappi—if it isn't already sold out.
Pro Tip: If you want to make it "Chelsie-approved" (Tini's best friend), try adding a little Old Bay or onion powder to the spice mix for an extra kick.
To get the best results, ensure your butter and flour roux is cooked for at least two minutes to remove the raw flour taste before adding any liquids. Once the sauce is thick enough to coat the back of a spoon, you are ready to start the cheese-melting process. Keep the heat low and steady to maintain that signature silky texture that made this dish go viral in the first place.