Kellie Rasberry Mac and Cheese Recipe

If you’ve been searching for the famous Kellie Rasberry mac and cheese that took social media by storm, you’re in for a treat!This isn’t just any ordinary mac and cheesec this is the legendary Tini mac and cheese recipe that gained nationwide attention on Next Level Chef.

With its ultra-creamy cheese sauce, perfectly cooked cavatappi pasta, and that irresistible golden-brown top, this next level chef Tini mac and cheese delivers restaurant-quality comfort food right in your own kitchen.

Whether you’re preparing it for a family dinner, holiday gathering, or meal prep, this Tini’s mac and cheese recipe will become your new go-to favorite.

What Does It Taste Like?

This Tini mac n cheese is pure indulgence in every bite. The combination of sharp cheddar, Colby Jack, and mozzarella creates a complex, deeply savory flavor profile that’s both tangy and mild.

The smoked paprika adds a subtle smokiness, while the Dijon mustard provides a sophisticated depth without being overpowering. The evaporated milk and heavy cream blend into a luxuriously velvety sauce that coats each spiral of cavatappi perfectly.

The baked top layer develops a golden, slightly crispy cheese crust that contrasts beautifully with the creamy interior, making every forkful a textural delight.

Kellie Rasberry Mac and Cheese Recipe Ingredients You’ll Need

Main Ingredients:

• 1 lb cavatappi pasta (or elbow macaroni)
• 2.5 lbs total cheese, freshly grated:
  • Sharp cheddar cheese
  • Colby Jack cheese
  • Mozzarella cheese
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 can (12 oz) evaporated milk
• 2 cups heavy cream
• 1 tbsp Dijon mustard

Seasonings:

• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• Dried parsley for garnish (optional)

Kitchen Utensils You’ll Need

• Large pot for boiling pasta
• Box grater or food processor
• Large skillet or saucepan
• Whisk
• Colander
• 9×13-inch oven-safe baking dish
• Measuring cups and spoons
• Wooden spoon or silicone spatula

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8-10 generous portions

Kellie Rasberry Mac and Cheese Recipe Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb cavatappi pasta and cook for exactly 8 minutes until al dente. The pasta should still have a slight bite since it will continue cooking in the oven. Drain thoroughly and rinse with cool water to stop the cooking process and prevent sticking. Set aside.

Step 2: Prepare the Cheese

Shred 2.5 lbs of cheese using a box grater or food processor freshly grated cheese melts smoother than pre-shredded varieties. Combine the sharp cheddar, Colby Jack, and mozzarella in a large bowl. Divide the shredded cheese into two equal portions: one half for the creamy sauce and the other half for layering and topping.

Step 3: Make the Roux

In a large skillet over medium heat, melt 3 tbsp butter completely. Add 3 tbsp all-purpose flour and whisk continuously until smooth and combined. Cook this roux for 1–2 minutes, stirring constantly, until it becomes fragrant and turns a light golden color. This step removes the raw flour taste.

Step 4: Create the Cheese Sauce

Slowly whisk in 1 can of evaporated milk and 2 cups heavy cream, stirring constantly to prevent lumps. Add 1 tbsp Dijon mustard along with your seasoning blend: 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper. Continue stirring and let the mixture simmer gently for 3-4 minutes until noticeably thickened.

Step 5: Add the Cheese

Reduce heat to low and add half of your shredded cheese in small batches, stirring after each addition until completely melted and smooth. This gradual process ensures a silky, lump-free cheese sauce. The sauce should be thick, creamy, and coat the back of a spoon.

Step 6: Combine Pasta and Sauce

Fold the cooked cavatappi pasta into the cheese sauce, stirring gently until every piece is evenly coated with the creamy mixture. The pasta should be swimming in the rich sauce.

Step 7: Layer and Bake

Preheat your oven to 350°F (175°C). Spread half of the mac and cheese mixture into a greased 9×13-inch oven-safe baking dish. Sprinkle a generous layer of the reserved shredded cheese over the top. Add the remaining mac and cheese mixture, then cover completely with the remaining cheese. Bake uncovered for 25–30 minutes until the edges are bubbling.

Step 8: Broil and Serve

Switch your oven to broil and cook for an additional 2 minutes, watching carefully, until the top becomes golden brown and beautifully bubbly. Remove from oven, garnish with dried parsley if desired, let rest for 5 minutes, and serve hot.

Customization and Pairing Ideas for Serving

1. Protein-Packed Variations

Transform this Tini next level chef mac and cheese into a complete meal by folding in proteins. Crispy bacon bits add smokiness and crunch, while rotisserie chicken creates a comforting chicken mac and cheese casserole. For seafood lovers, lobster or lump crab meat elevates this to luxury status. Ground beef or Italian sausage makes it heartier for hungry crowds.

2. Vegetable Additions

Boost nutrition without sacrificing flavor by incorporating roasted broccoli florets, sautéed spinach, caramelized onions, or fire-roasted red peppers. These vegetables add color, texture, and vitamins while complementing the creamy cheese sauce. Roasted butternut squash cubes bring sweetness that balances the savory cheese beautifully.

3. Spicy Kick Options

Heat seekers can customize this Tini mac and cheese by mixing in diced jalapeños, red pepper flakes, or a dash of hot sauce into the cheese sauce. For a smoky-spicy version, add chipotle peppers in adobo sauce or sprinkle cayenne pepper throughout.

4. Crunchy Topping Variations

Create textural contrast by adding a crispy topping before baking. Combine panko breadcrumbs with melted butter and Parmesan, then sprinkle over the top layer of cheese. Crushed Ritz crackers, French fried onions, or even crumbled potato chips create irresistible crunch.

5. Perfect Pairing Suggestions

Serve this rich mac and cheese alongside lighter dishes to balance the meal. Crisp garden salads with vinaigrette, tangy coleslaw, garlic green beans, or fresh tomato slices cut through the richness. For BBQ gatherings, pair with pulled pork, smoked ribs, or grilled chicken. It’s also phenomenal alongside fried chicken or meatloaf for ultimate comfort food dinner.

6. Individual Portions

Make this recipe party-friendly by baking in individual ramekins or muffin tins for perfectly portioned servings. This presentation is ideal for dinner parties, potlucks, or portion control. Bake for 15-20 minutes instead of the full time.

7. Gourmet Cheese Swaps

Experiment with artisanal cheese combinations to create your signature version. Try Gruyère and fontina for French-inspired elegance, smoked gouda and white cheddar for deeper smokiness, or pepper jack and Monterey Jack for southwestern flair. Cream cheese or mascarpone added to the sauce creates extra creaminess.

Essential Tips for Perfect Mac and Cheese

1. Always Use Freshly Grated Cheese

This is the single most important tip for making authentic Kellie Rasberry mac and cheese. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent smooth melting and create a grainy, separated sauce. Freshly grated cheese from a block melts into that signature silky, creamy texture. Yes, it takes extra time, but the difference in quality is dramatic and absolutely worth the effort.

2. Don’t Overcook the Pasta

Cook your cavatappi exactly 8 minutes to al dente it should have a slight firmness when you bite into it. Remember, the pasta continues cooking during the baking process, so undercooked pasta now means perfectly cooked pasta later. Overcooked pasta becomes mushy and can break apart when mixed with the sauce and baked.

3. Temperature Control is Critical

When making the cheese sauce, medium to medium-low heat is your friend. High heat causes cheese proteins to seize and separate, resulting in a grainy, oily sauce instead of creamy perfection. Add cheese gradually in small handfuls, allowing each addition to fully melt before adding more. Patience here pays off tremendously.

4. Layer for Maximum Flavor

The layering technique in this Tini’s mac and cheese recipe isn’t just for showit ensures cheese in every bite and creates those coveted crispy cheese pockets throughout. By spreading half the pasta, adding cheese, then the remaining pasta and more cheese, you build flavor dimension that a single layer simply can’t match.

5. Customize the Cheese Ratio

While the recipe calls for equal parts sharp cheddar, Colby Jack, and mozzarella, you can adjust based on preference. More sharp cheddar creates tangier, more pronounced flavor. Extra mozzarella increases stretchiness and mild creaminess. Colby Jack adds color and balanced flavor. Find your perfect ratio through experimentation.

6. The Roux Matters

Don’t rush the roux-making process in Step 3. Cooking the butter and flour mixture for the full 1-2 minutes removes the raw flour taste and ensures your sauce thickens properly without lumps. A properly cooked roux should smell nutty and look slightly golden. This foundation determines your sauce’s final texture.

7. Watch the Broiler Carefully

The final broiling step happens fast we’re talking 2 minutes or less. Stay near the oven and watch through the window because the difference between golden-brown perfection and burnt cheese happens in seconds. Every oven’s broiler intensity varies, so trust your eyes more than the timer. You want bubbly, caramelized cheese with light brown spots, not blackened cheese.

Storage and Reheating Guidance

Store leftover Tini mac n cheese in an airtight container in the refrigerator for up to 4 days. For best results, reheat individual portions in the microwave with a splash of milk to restore creaminess, or reheat the entire dish covered with foil at 350°F for 20 minutes. You can also freeze portions for up to 3 months thaw overnight in the refrigerator before reheating.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Kellie Rasberry Mac and Cheese Recipe that people often ask.

Can I make Tini’s mac and cheese the night before?

Absolutely! When learning how to make Tini’s mac and cheese the night before, prepare the recipe through Step 6 (combining pasta and sauce), then layer in your baking dish, cover tightly with plastic wrap and refrigerate overnight. The next day, remove from refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding 5-10 extra minutes since it’s starting cold. This make-ahead method is perfect for holiday gatherings, dinner parties, or busy weeknight meal prep.

What makes Kellie Rasberry’s mac and cheese different from regular mac and cheese?

The Kellie Rasberry mac and cheese stands out because of its triple-cheese blend, the use of both evaporated milk and heavy cream for ultra-creaminess, the addition of Dijon mustard for depth, and the specific layering technique that creates cheese pockets throughout. The smoked paprika adds a subtle complexity you won’t find in basic recipes. It’s the combination of premium ingredients and professional technique that elevates it.

Why use cavatappi instead of elbow macaroni?

Cavatappi pasta (also called cellentani) features spiral ridges and a hollow center that captures more cheese sauce in every bite compared to smooth elbow macaroni. The corkscrew shape also provides better texture and visual appeal. However, if you can’t find cavatappi, elbow macaroni, shells, or penne all work as substitutes in this Tini mac and cheese recipe.

Can I use pre-shredded cheese to save time?

While you technically can, it’s not recommended for this recipe. Pre-shredded cheese contains cellulose powder (an anti-caking agent) that prevents smooth melting and creates a grainy texture. For the authentic creamy consistency of next level chef Tini mac and cheese, freshly grated cheese from a block is essential. If time is limited, use a food processor with a grater attachment to shred cheese in minutes.

What can I substitute for evaporated milk?

If you don’t have evaporated milk, you can substitute with an equal amount of whole milk or half-and-half, though the sauce will be slightly less thick and creamy. Another option is to use an additional cup of heavy cream mixed with ½ cup whole milk. Some home cooks successfully use cream cheese (4 oz) melted into regular milk as an evaporated milk replacement.

How do I prevent the cheese sauce from becoming grainy?

Grainy cheese sauce typically results from high heat or adding cheese too quickly. Always melt butter and create the roux over medium heat, not high. Add cheese in small batches while the heat is on low, stirring constantly until each addition melts completely before adding more. Using freshly grated cheese instead of pre-shredded also prevents graininess. If your sauce does become grainy, whisk in a tablespoon of warm cream to help smooth it out.

Can I make this recipe in a slow cooker?

Yes! For slow cooker Tini mac and cheese, cook pasta separately and drain. In your slow cooker, combine the cheese sauce ingredients (excluding pasta), stir in half the cheese until melted, add cooked pasta, then top with remaining cheese. Cook on low for 2-3 hours, stirring occasionally. You won’t get the crispy baked top, but it’s convenient for potlucks and keeps the mac and cheese warm for serving.

Is there a lighter version of this recipe?

To reduce calories while maintaining flavor, use low-fat evaporated milk and substitute half the heavy cream with whole milk. Reduce the total cheese to 2 lbs instead of 2.5 lbs. While it won’t be quite as decadent as the original, you’ll still achieve good flavor and creaminess with fewer calories and less fat.

Why did my baked mac and cheese turn out dry?

Dry mac and cheese usually happens from overbaking or using too little sauce. Ensure your cheese sauce is quite loose and liquidy before baking it will thicken significantly in the oven. Cover the dish with foil for the first 15 minutes of baking to prevent moisture loss, then uncover for the remaining time. Adding an extra ½ cup of cream to the sauce helps ensure it stays moist.

Can I freeze Tini mac and cheese?

Yes, this recipe freezes beautifully! Prepare through the layering stage but don’t bake. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. To serve, thaw overnight in the refrigerator, bring to room temperature for 30 minutes, then bake as directed (adding 10-15 extra minutes). Alternatively, freeze individual portions in freezer-safe containers for quick single servings.

This Kellie Rasberry mac and cheese recipe delivers everything you want in the ultimate comfort food rich, creamy, cheesy perfection with a golden-brown top that’s absolutely irresistible. Whether you discovered it through Next Level Chef Tini mac and cheese or you’re simply searching for the best homemade mac and cheese recipe, this version won’t disappoint.

The combination of three cheeses, creamy sauce, and perfect seasoning creates a dish that’s suitable for weeknight dinners and special occasions alike. Now that you know how to make Tini’s mac and cheese, you’ll have a crowd-pleasing recipe that everyone will request again and again!

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