If there’s one thing that can unite all cheese lovers, it’s a mac and cheese that goes beyond the average dinner and into the realm of pure indulgence, Cape {town} Etc reports.
Enter Tineke Younger’s legendary mac and cheese, a dish that’s taken over the internet like a cheesy tidal wave – and for good reason. This isn’t just a meal; it’s an experience. Think rich, think creamy, think 1kg of cheese… yes, you heard that right!
This recipe, which hit viral status over the holidays, will have you diving into a gooey, cheesy dream. But it’s not just the quantity of cheese that makes this dish unforgettable; it’s how everything comes together, from the pasta to the perfectly seasoned, oh-so-creamy sauce. It’s like wrapping your taste buds in a warm, cheesy blanket.
@tinekeyoungerShowing yall how to make Mac N cheese for this holiday season🫶🏼♬ original sound – Tini👩🏼🍳🔥
Ready to try it? Here’s your step-by-step guide to making a mac and cheese that’s definitely more wow than wow, that’s a lot of cheese.
You’ll need:
- 1kg of cheese (Tineke used a fun combo of mozzarella, gouda, and cheddar, but feel free to use whatever’s lounging in your fridge. Just make sure there’s a good melter in there—mozzarella is your friend.)
- 500g cavatappi pasta (Don’t panic if you’re out of cavatappi—anything pasta-like will do, but this twisty shape is chef’s kiss for holding onto all that sauce.)
- 3 tbsp butter (Because we need creamy to be the main event.)
- 1 ½ tsp paprika (Yes, paprika! It gives a smoky kick.)
- 1 tsp garlic powder (Garlic makes everything better, trust me.)
- 1 tsp salt (Flavour—let’s bring it.)
- ½ tsp ground pepper (A little zing goes a long way.)
- 3 tbsp flour (To thicken things up and make that sauce stick like glue.)
- 1 can evaporated milk (Because we’re not here for skimpy dairy. Go big or go home.)
- 500ml cream (More cream. Yes, please.)
- 1 tbsp Dijon mustard (Optional—but it’s got that tangy something extra that’ll elevate your sauce. Trust.)
Now, let’s get cooking:
- Preheat the oven to 200°C (or 400°F, if that’s your thing). We’re about to get cheesy, so prepare yourself.
- Boil your pasta. While that’s happening, prep your seasoning mix—paprika, garlic, salt, and pepper. Easy enough, right?
- Grate your cheese. Now here’s a pro tip from Tineke herself: Don’t use pre-grated cheese from the store. Sure, it’s convenient, but it comes with that white anti-caking powder stuff that messes with your smooth, silky cheese sauce. So, grab a grater and get some fresh cheese action. Your taste buds will thank you.
- Whip up the sauce. In a large pot, melt the butter over medium heat and stir in half of your seasoning mix. Smell that? That’s your kitchen becoming a cheesy wonderland. Now add the flour and whisk it in until there are no lumps (we don’t want that kind of drama). Slowly pour in the evaporated milk, then add the cream, whisking away.
- Cheese time. Slowly add half of your grated cheese to the sauce, one handful at a time. Make sure it’s fully melted before adding more. No one likes clumpy cheese! Once it’s all in, you’ll have a dreamy, creamy sauce ready to coat your pasta.
- Mix it up. Drain your pasta and fold it into the sauce like you’re tucking it into bed. You want every noodle coated with that glorious cheese sauce.
- Layer and bake. Grease a baking dish, then add half of your cheesy pasta. Top it with half of the remaining cheese. Repeat the process and watch your masterpiece start to take shape. Pop it in the oven for 10-15 minutes, or until the top is golden brown and bubbling like a cheese volcano.
- Dig in. You’re done! Let your mac and cheese cool for a minute (if you can wait that long). The golden top and the gooey, creamy centre are everything you’ve been dreaming of.
The result?
A cheesy, creamy, golden-brown dish that feels like a hug for your stomach. Whether you’re feeding a crowd or just indulging in some solo comfort food, this mac and cheese will hit the spot every single time. The best part? You can totally play around with different cheeses—after all, it’s your cheesy kingdom.
ALSO SEE: Reuben Riffel’s butternut, sage and bacon mac and cheese
Image: Tineke Younger/ Instagram
Article originally published by for Cape {town} Etc.
