Looking for a Thanksgiving side you can make the day before? This is a good one. Tini’s Mac and Cheese is a creamy, three-cheese baked mac and cheese that went viral on TikTok. You can assemble it on Wednesday, keep it in the fridge overnight and bake it on Thursday while the turkey rests.
This version comes from Brendan Cunningham at I’m Hungry For That, who adapted Tini’s original. The full recipe, along with reader comments and Q&A, is on his site: Tini’s Mac and Cheese at I’m Hungry For That.
Below is what you need, a Thanksgiving-week timeline, and a few notes if this is your first holiday in a new kitchen.
At a Glance
| Prep time | About 15 minutes (plus shredding cheese) |
|---|---|
| Bake time | 25–30 minutes at 350°F |
| Pan | 9×13-inch baking dish |
| Servings | 12 per the recipe card. Double it for a big crowd. |
| Make ahead | Assemble up to 24 hours ahead and refrigerate |
Ingredients
Pasta and cheese
- 1 lb cavatappi (corkscrew) pasta
- 1 lb mozzarella, shredded
- 1 lb Colby Jack, shredded
- ½ lb sharp cheddar, shredded
Seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
Sauce
- 3 tbsp butter
- 3 tbsp flour
- 1 can (12 oz) evaporated milk
- 2 cups heavy cream
- ½ tbsp Dijon mustard
Optional: chopped fresh chives for garnish
How to Make It
- Start the pasta. Cook it 1–2 minutes short of the package time, since it keeps cooking in the oven. Drain and set it aside. Heat the oven to 350°F.
- Prep the cheese and seasoning. Shred all three cheeses, toss them together and split the pile in half. Stir the five seasonings together in a small bowl.
- Make the roux. A roux is cooked butter and flour, and it’s what thickens the sauce. Melt the butter over medium heat, stir in half the seasoning, then add the flour. Let it cook for a minute or two so the sauce doesn’t taste of raw flour.
- Build the sauce. Whisk in the evaporated milk a little at a time so it stays smooth. Cook until it thickens and just starts to bubble. Then stir in the heavy cream, the rest of the seasoning and the Dijon, and let it thicken a bit more.
- Melt in the cheese. Use one half of the cheese. Add it a handful at a time, letting each handful melt before adding the next. Then fold in the pasta.
- Layer it. Grease the baking dish. Spread in half the pasta, sprinkle on half of the remaining cheese, add the rest of the pasta and finish with the last of the cheese.
- Bake. Bake for 25–30 minutes, until the cheese is fully melted. For a golden top, broil for about 2 minutes and watch it closely.
- Rest and serve. Let it sit 5–10 minutes so it sets, then top with chives if you like.
Tips for a Smooth, Creamy Sauce
- Shred your own cheese. Pre-shredded bags can make the sauce grainy.
- Keep the heat at medium or lower. High heat is the usual cause of scorched or gritty cheese sauce.
- Use a heavy-bottomed pot, and a wider one if you’re doubling the recipe.
- Taste before adding extra salt. Cheeses vary in how salty they are.
- Go easy on the Dijon if you’re unsure. It’s meant to add depth rather than taste like mustard, but at least one reader found it strong, so you can cut back.
Your Thanksgiving-Week Timeline
Thanksgiving is Thursday, November 26 this year. Here’s one way to fit this dish into the week:
| When | What to do |
|---|---|
| Weekend before | Shop for ingredients and confirm you have a 9×13 dish (two if doubling) |
| Tuesday | Shred and combine the cheeses and refrigerate them in a sealed bag |
| Wednesday | Make the sauce and pasta, then layer everything in the dish. Hold back the top layer of cheese, cover and refrigerate. |
| Thursday | Add the top cheese and bake, adding 10–15 minutes to the usual bake time since it’s going in cold |
| Leftovers | Refrigerate in a covered container for 3–4 days, or freeze for up to 2 months |
Reheating leftovers: cover the dish, stir in 1–2 tablespoons of milk per cup of pasta, and warm at 325°F for 15–20 minutes.
Swaps and Add-Ins
- Lighter sauce: half-and-half can replace the heavy cream.
- Different cheese: Gruyère, fontina or smoked gouda add depth.
- Different pasta: shells, penne, rigatoni or rotini all work. Skip long noodles.
- Crunchy top: buttered breadcrumbs or crushed Ritz crackers.
- Mix-ins: bacon, roasted garlic, caramelized onions, broccoli or jalapeños.
Hosting Your First Thanksgiving in a New Home?
If you moved this year, your oven, counters and fridge are still new to you. A few things are worth checking before the big day:
- Do a test bake. Ovens don’t all heat the same, so a weeknight casserole or a sheet of cookies shows you how yours behaves.
- Measure the oven. Make sure your roasting pan and a 9×13 dish fit side by side, or plan when each one goes in.
- Plan fridge space. A make-ahead dish only helps if there’s room for it on Wednesday night.
- Know where your breaker panel is. It’s an easy thing to locate before the oven, mixer and slow cooker are all running at once.
Questions About Your Next Move?
If you’re hosting this year and already thinking about a home with a bigger kitchen or more room for family, or about downsizing to something easier to keep up, reply with your questions. I’m happy to talk through your options, with no pressure and no timeline.
Recipe credit: Tini’s Mac and Cheese, adapted by Brendan Cunningham at I’m Hungry For That.
