Mac and cheese is a staple comfort food. For many, as it tastes so good, leaves you feeling oh-so full, and it’s nice and warming for those chillier days we’re starting to experience as temperatures drop.
When it comes out of the oven bubbling and hot, it’s so tempting to just dive right into the whole dish and eat the whole thing.
Lorri, who posts on TikTok as @hi_its_lorri, shared the “best mac and cheese recipe” that she’s ever made. Her video started with the cheese bubbling away at the top – and it looked so tempting! The crunch of the melted cheese sounded amazing, too.
“Oh my god, I finally made Tini’s mac and cheese, and it is worth the hype,” Lorri gushed as she dished out a portion for herself.
For those not in the know, Tini Younger, an American chef, made a delightfully naughty mac and cheese, and everyone was desperate for the recipe.
First, you need to boil some cavatappi with a chicken stock cube “for eight minutes”.
You’ll then need to get 400g of red Leicester cheese, 300g of mature Cheddar, and two packs of pizza Mozzarella. Lorri said this was “easy to grate” because it’s “not wet”.
“Once your pasta is cooked, drain it, and set it aside,” she shared, listing off the other ingredients you need to make the sauce.
You’ll then need a teaspoon of garlic powder, a teaspoon of smoked paprika, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, three tablespoons of butter, three tablespoons of flour, a can of Carnation Evaporated Milk, 300ml of double cream and a tablespoon of Dijon mustard.
Melt the butter on a medium heat and then “add half of your spices” to the pan. Then incoproate all the flour.
Mix this together “using a whisk,” doing it “bit by bit,” and then “pour in your evaporated milk”. Lorri said that it will “go a bit lumpy” but if you’re “whisking it the whole time,” then it should be fine eventually.
Once it’s smooth, add a “dollop of Dijon mustard and your double cream” and then just keep whisking it together until everything is combined.
Then, you need to “add half of the cheese that you’ve grated” and “do it one handful at a time”. You need to “whisk it through until it’s completely melted before adding the next handful of cheese”.
Lorri did admit that it’s “time-consuming,” but this meal “is a labour of love,” so she urged people to “be patient with it” because you’ll “be rewarded with the thickest, creamiest cheese sauce”.
It’s then time to add the rest of the spices from earlier into the pan, then “stir it nicely”. Finally, add in your pasta.
“Mix it all together until that pasta is fully coated, and then it’s time to assemble. Grab an oven dish and put in a layer of pasta, followed by cheese, another layer of pasta, followed by another layer of remaining cheese. Then you’re gonna pop it in the oven for 20 minutes, on 180 degrees, or just until it’s crispy and golden like this,” Lorri explained.
She said that it’s “really, really rich” but she found it “delicious,” saying she’d highly “recommend” trying it for yourself because it’s “ten out of ten”.
In the comments, people said they’d tried this recipe and it « turned out perfectly ». So we’ll definitely have to give it a go!
