Tini’s Mac and Cheese Recipe (Classic or Vegan)
This is Tini’s mac and cheese, the recipe that went absolutely viral on TikTok, and you can make it classic or vegan. The swaps are super simple: vegan butter, plant milk, coconut milk and your favorite vegan cheese. Everything else stays exactly the same, so if you’re not vegan, just use the original dairy ingredients.
Either way, you get that creamy, cheesy, golden-topped baked mac and cheese that’s every bit as indulgent as the original. Whether you’re planning a holiday dinner, a cozy weeknight meal or prepping for game day, this recipe delivers. And even non-vegans have a hard time believing the vegan version is plant-based!
All credit for the original goes to Chef Tini Younger. [Watch her original video here] Below is how I make it, plus how to make it her way.
Tini’s Mac and Cheese: Classic vs. Vegan Ingredients
The vegan version only changes four ingredients. Everything else, from the cavatappi to the Dijon to the method, stays exactly the same.
| Classic (Tini’s way) | Vegan swap |
|---|---|
| Butter | Vegan butter |
| Evaporated milk (one 12 oz can) | 1 ½ cups unsweetened soy milk |
| Heavy cream | Full-fat coconut milk |
| Shredded cheddar, Colby Jack and mozzarella | Vegan cheddar, Colby Jack and mozzarella (any brand that melts well) |
| Cavatappi, flour, Dijon, garlic powder, smoked paprika, salt, pepper | Same |
Making the classic version? Shred your cheese from the block. Pre-shredded dairy cheese has anti-caking agents that can make the sauce grainy.
Best Cheese for Tini’s Mac and Cheese (Dairy or Vegan)
This is a 3-cheese mac and cheese: mozzarella adds creaminess, cheddar brings sharpness and Colby Jack rounds it all out with a smooth, full-bodied flavor.
- Classic: Use sharp cheddar, Colby Jack and mozzarella, shredded fresh from the block.
- Vegan: Any vegan shreds that melt well will work just as well. I use Violife because it creates that gooey, stretchy texture that’s essential for mac and cheese, but use whichever brand you love.
Tips for the Best Tini’s Mac and Cheese
Use cavatappi. The corkscrew shape holds onto the sauce and layers beautifully, which is why it’s the pasta for this mac and cheese.
Season well. The smoked paprika, garlic powder and Dijon mustard add depth and balance to the sauce. Don’t skimp on these. They’re key to the full flavor of the dish.
Time your pasta. Cook it al dente (about 6 minutes) if you’re making it ahead, or 8 minutes if you’re eating it right away.
Customize the cheese ratio. Tini’s original uses more cheese than I do. I found it too cheesy for me, so I reduced it, and it performed incredibly well in my test runs. If you want it her way, see the note in the recipe card.
Broil for texture. Once the baking is done, broil for a minute or two to get that perfect golden crust on top.
Serving Suggestions
This baked mac and cheese is a standout side dish for Thanksgiving, holiday spreads and potlucks, and it works as a cozy dinner with roasted veggies or a crisp salad. To reheat leftovers, warm them on the stove with a splash of milk (soy or dairy) to bring back the creamy texture.
If you like this recipe, you’ll love my GARLIC MASHED POTATOES and my SMASHED BRUSSELS SPROUTS.
Tini’s Mac and Cheese FAQ
Can I make Tini’s mac and cheese with regular dairy? Yes, it’s very easy. Use butter, one 12 oz can of evaporated milk, heavy cream, and shredded cheddar, Colby Jack and mozzarella. Everything else stays the same.
Is this mac and cheese dairy-free? The vegan version is fully dairy-free: vegan butter, soy milk, coconut milk and vegan cheese.
Do I have to use Violife? No! It’s the brand I use, but any vegan shreds that melt well work just as well.
Can I skip the coconut milk? If you’re not a fan of coconut, substitute cashew or oat milk. Just make sure it’s unsweetened and full-fat to keep the sauce rich.
Can I make this gluten-free? Yes! Swap in gluten-free pasta and a gluten-free flour for the roux. It stays just as creamy and flavorful.
Can I prepare it ahead of time? Definitely. Assemble the dish but hold off on baking. Cover and refrigerate for up to two days, then bake as directed, adding a few extra minutes so it heats through.
How do I make it spicier? Add a pinch of cayenne or a teaspoon of your favorite hot sauce.
Tini’s Mac and Cheese (Classic or Vegan)
Ingredients
- 1 pound Cavatappi Pasta
- 1 bag Shredded Cheddar Cheese (dairy or vegan)
- 1 bag Shredded Colby Jack Cheese (dairy or vegan)
- 1 bag Shredded Mozzarella Cheese (dairy or vegan)
- 1 tsp Garlic Powder
- 1 tsp Paprika
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- 3 tbsp Butter (dairy or vegan)
- 3 tbsp Flour
- 1.5 cups Soy Milk (or one 12 oz can evaporated milk for classic)
- 2 cups Full Fat Coconut Milk (or heavy cream for classic)
- 1 tbsp Dijon Mustard
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish.
- Combine all three shredded cheeses in a bowl, then move half into a second bowl. Set both aside.
- Stir together the garlic powder, smoked paprika, salt and pepper in a small bowl.
- Cook the cavatappi in salted water: about 6 minutes (al dente) if making ahead, or 8 minutes if eating right away. Drain and set aside.
- Melt the butter in a large skillet over medium-low heat. Add HALF of the seasoning and stir for about 30 seconds. Add the flour and stir until it becomes a paste, about 2 to 3 minutes.
- Whisk in the coconut milk (or heavy cream) for a couple of minutes until smooth. Reduce the heat to low, then add the soy milk (or evaporated milk), the rest of the seasoning and the Dijon, and stir to combine.
- Add ONE bowl of cheese to the sauce a handful at a time, letting each handful melt before adding more. Save the second bowl for layering.
- Stir in the pasta until it's fully coated in the cheese sauce.
- Add half of the pasta to the baking dish, then half of the remaining cheese. Repeat with the rest of the pasta and cheese.
- If making ahead, stop here. Cover and refrigerate until you're ready to bake.
- Bake until the cheese is melted and bubbly, about 25 to 30 minutes.
- Broil until the top is golden brown, about 2 minutes. Enjoy immediately!
This was the best vegan mac and cheese recipe I’ve come across!
I just made this for my family it was incredible thank you
This recipe turned out so good. I’ve tried several vegan baked mac and cheese recipes over the years, and this is by far the best. I made it for Thanksgiving and even the non-vegan guests preferred it to the dairy mac and cheese at the table. Thanks for veganizing this recipe!
I used real cheese and was delicious