Tini’s mac and cheese recipe has been raved about for several years, but it gained the most popularity this year leading up to Thanksgiving. I’ve made this recipe three times now, and I can confidently say it lives up to the hype. It’s creamy, flavorful, and has that crowd-pleasing, baked mac comfort everyone looks for.

I’ve found a few small adjustments that make it even better in my opinion—especially when it comes to balance, texture, and making the richness feel more intentional.

My Thoughts & Adjustments:

Flavor: The combination of mozzarella, Colby Jack, and sharp cheddar gives it depth, stretch, and richness. I’d recommend scaling back the paprika and black pepper because I found that the spice took away from the authentic Mac and cheese taste, unless you prefer a slightly spicy kick in your mac.

Technique: Go low and slow when adding the cheese to your béchamel base. Stir gently, add the cheese in small handfuls, and resist the urge to rush. This keeps the sauce smooth and prevents curdling.

Baking Tip: Don’t overdo the broil at the end! Two minutes max is plenty to get that bubbly top without drying out the cheese layer. Any longer, and the top can become too dry and overly crispy, taking away from the creaminess underneath.

Cheese Quantity: There’s a lot of cheese in this recipe—more than I found necessary. Next time, I’d shave a bit off and save some for another dish. It’s rich enough with a little less, and it lets the seasoning stand out a bit more.

Bonus Tip: I added a light sprinkle of fresh cilantro just before broiling. It gave the dish a subtle herbal lift that balanced the richness beautifully.

Final Thoughts:

This recipe is 100% worth trying if you’re in the mood for something cozy and crowd-pleasing. With a few intentional tweaks, it becomes more customizable while still delivering a creamy, classic, baked mac and cheese.