Tini Younger shares viral mac and cheese recipe from new cookbook
Social media sensation and home cook Tini Younger is bringing some of her fan-favorite recipes to "Good Morning America" in celebration of her new cookbook, "Today We Are Cooking."
From her viral mac and cheese to her grandmother's favorite apple pie and a loaded baked potato broccoli soup, Younger shared with "GMA" delicious dishes from the new book that home cooks can easily recreate in their own kitchens.
Check out her recipes below.
Tini's Viral Mac and Cheese
Serves 8 to 10
Ingredients
Butter, for greasing the dish
Kosher salt
1 pound dried cavatappi pasta
16 ounces low-moisture mozzarella cheese, grated (about 4 cups)
16 ounces Colby Jack cheese, grated (about 4 cups)
8 ounces cheddar cheese, grated (about 2 cups)
3 tablespoons unsalted butter
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
12-ounce can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard
1 tablespoon chopped chives (optional)
Directions
Preheat the oven to 350 F. Butter a 9-by-13-inch baking dish and set aside.
Fill a large pot three quarters full with water and salt it like the ocean.
Bring to a boil and cook the cavatappi according to the package directions for al dente (or 1 minute less than the full cooking time); remember, it will keep cooking in the oven so you don't want it too soft! Drain and set aside.
In a large bowl, combine the mozzarella, Colby Jack, and cheddar cheeses.
In a large skillet over medium heat, melt the butter and add the smoked paprika, salt, garlic powder, and pepper. Using a wooden spoon or heatproof spatula, stir and cook until fragrant, about 30 seconds.
Add the flour and continue to stir until the mixture becomes a thick paste, 3 to 5 minutes.
Slowly whisk in the evaporated milk, a little at a time, and continue to whisk until the mixture thickens, about 5 minutes. Add the heavy cream and mustard, and whisk again until well-combined.
Reduce your heat to low and slowly whisk in 2 1/2 cups of the grated cheese, allowing it to melt before adding another 2 1/2 cups of the cheese (you should have 5 cups of grated cheese left in the bowl). Be patient. If your heat is too high, your sauce will break and curdle, which will make your sauce grainy.
Continue to whisk until the sauce is creamy and smooth.
Stir in the cooked cavatappi and make sure it's completely coated with cheese sauce.
To your prepared baking dish, add a layer of cavatappi, then a layer of grated cheese, then repeat with layers of cavatappi and cheese, ending with the cheese on top, until you've used up all the pasta and cheese.
Bake until the cheese is melted and bubbly, 25 to 30 minutes.
Remove the baking dish from the oven.
Move a rack 6 inches from the broiler (or more if needed for your pan to fit), and preheat it to high.
Return the dish to the oven and broil until golden brown on top, about 2 minutes. Sprinkle with the chives, if using. Leftover mac and cheese may be stored in an airtight container for up to 4 days.
To reheat, add a splash of milk to loosen up the pasta, cover with foil, and warm in a preheated 350 F oven until the pasta is warmed through. Top with a sprinkle of grated cheese and broil until the top is golden, another minute or two.
GG's Favorite Apple Pie
Makes one 9-inch pie
Ingredients
2 1/2 cups / 350 grams all-purpose flour, plus more for rolling
1 tablespoon sugar
1 teaspoon kosher salt
2 sticks (16 tablespoons / 227 grams) cold unsalted butter, cubed
7 to 8 tablespoons ice-cold water, plus more as needed
3 pounds / 1.4 kilograms Granny Smith apples (7 to 8 medium), peeled, halved, cored, and cut into 1/4-inch-thick wedges (about 6 cups)
1/2 cup / 100 grams granulated sugar
1/2 cup / 100 grams packed light brown sugar
1/4 cup / 35 grams all-purpose flour
4 teaspoons freshly squeezed lemon juice or cider vinegar
2 teaspoons /4 grams ground cinnamon
1 teaspoon / 5 grams pure vanilla extract
3/4 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 tablespoons / 28 grams unsalted butter, cut into small cubes
1 large egg
1 tablespoon water
Granulated sugar, for sprinkling
Vanilla ice cream
Directions
In a large bowl, combine the flour, sugar, and salt. Add the butter and, using two forks (or a pastry cutter if you have one), toss the butter with the flour to coat the cubes. Next, press down on the butter repeatedly to form smaller pieces, about the size of flattened peas.
Drizzle the water over the mixture and toss with the forks, pressing the fat into the flour and evenly incorporating the liquid until a shaggy dough comes together.
Transfer the dough to a clean work surface and knead it a few times to bring it together. Divide the dough in half, wrap each half in plastic, and press into a flat disk.
Refrigerate until firm, at least 2 hours and up to 2 days.
In a large bowl, toss the apples with the granulated and brown sugars, flour, lemon juice, cinnamon, vanilla, salt, and nutmeg until well coated. Let stand at room temperature for 30 minutes, tossing occasionally, until the fruit has released some of its juices.
Place a rack in the lower third of the oven and preheat to 400 F. Place a foil-lined baking sheet on the rack to heat while you roll out the crusts.
Transfer 1 crust to a lightly floured work surface. Using a rolling pin, roll it into a 12-inch round, lifting and rotating the dough and adding another dusting of flour as needed to keep it from sticking. Lift the dough and place it over a 9-inch pie plate, gently tucking it into the edges. Using a pair of scissors, trim excess dough from around the rim, leaving a 1-inch overhang.
Roll out the second crust to a 12-inch round.
Spoon the apples into the crust, then drizzle any accumulated juices over the top and dot with the butter. Lay the second pie crust over the top of the fruit, then fold the top crust under the bottom overhang, crimping to seal.
In a small bowl, whisk the egg with the water.
Brush evenly over the top crust, then sprinkle generously with more sugar. Using a small paring knife, cut a few 1-inch slits in the center of the dough (this will help trapped steam escape during baking).
Carefully remove the baking sheet from the oven and set the pie on it.
Return the baking sheet to the oven and bake until the crust is golden brown on top and the filling bubbles slightly, 55 to 65 minutes (if the top is browning too quickly, tent the top loosely with foil). Let the pie cool for at least 4 hours, or even overnight, on the baking sheet before slicing and serving with vanilla ice cream.
Loaded Baked Potato Broccoli Soup
Serves 8 (Makes about 3 quarts)
Ingredients
8 bacon slices, cut into 1/2-inch pieces
5 tablespoons unsalted butter
1 yellow onion, chopped
4 garlic cloves, finely grated
Kosher salt and freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika
1/4 cup all-purpose flour
4 cups chicken stock, plus more as needed
1 1/2 cups whole milk
1 cup heavy cream
2 1/2 pounds Yukon Gold potatoes (6 to 8 medium), cut into 2-inch pieces
1 broccoli crown, cut into small florets (3 cups)
8 ounces mild cheddar, grated (about 2 cups)
8 ounces smoked Gouda, grated (about 2 cups)
8 ounces (1 cup) sour cream
1/4 cup minced chives
Braided pretzel twists
Directions
Put the bacon in a large pot and turn the heat to medium-high (starting in a cold pan helps the fat render more slowly, so the meat doesn't burn before the fat is rendered off). Cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 12 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
In the pot with the bacon fat, melt 2 tablespoons of the butter. Reduce the heat to medium and add the onion and garlic.
Season with a few pinches each of salt and pepper. Cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes.
Add the garlic powder, onion powder, and smoked paprika, and cook, stirring, until fragrant, 1 to 2 minutes.
Add the remaining 3 tablespoons butter and stir until it melts. Sprinkle in the flour and stir until a thick paste forms, about 2 minutes.
Slowly drizzle in the chicken stock, whisking constantly. Stir in the milk, heavy cream, potatoes, and broccoli and season again with another pinch or two of salt and pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer until the potatoes and broccoli are fork-tender and the soup is thickened slightly, about 20 minutes.
Remove from the heat and, using a potato masher, mash up about one third of the potatoes to thicken the soup further. Add the cheeses and stir until melted, then stir in half of the bacon. If needed, add more stock, 1/4 cup at a time, to thin out the soup (you may need to heat up the soup for a few). Season to taste with salt and pepper.
Divide the soup among bowls and top with the sour cream, chives, and the remaining bacon.
Serve with pretzel sticks for dipping.
Sautéed Green Beans (with Whipped Goat Cheese and Pomegranate)
Serves 4
Ingredients
1 medium shallot, thinly sliced into rings
3 tablespoons freshly squeezed lemon juice
Kosher salt
Pinch of sugar
8 ounces goat cheese, softened
1/4 cup extra-virgin olive oil, plus more as needed
1 1/2 teaspoons grated lemon zest
3 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1 pound green beans, stem ends trimmed
1 small garlic clove, finely grated
1/3 cup fresh pomegranate seeds
Directions
Place the shallot in a small bowl with 2 tablespoons of the lemon juice, a pinch of salt, and the sugar. If the liquid doesn't cover the shallot, add a tablespoon of water (or more if needed). Set aside.
In a food processor, combine the goat cheese, 3 tablespoons of the olive oil, and 1/2 teaspoon of the lemon zest. Blend until fluffy and smooth, adding more oil as needed to bring it together. Season to taste with salt.
Spread the whipped goat cheese onto a serving platter. Set aside.
In a large skillet over medium-high heat, combine the remaining 1 tablespoon olive oil and 1 tablespoon of the butter. Once the butter melts, add the pepper and cook, stirring, until very fragrant, 1 to 2 minutes.
Add the green beans and 1/2 teaspoon salt and cook, stirring occasionally, until crisp-tender and beginning to brown in places, 4 to 5 minutes. Add the remaining 2 tablespoons butter, the remaining 1 tablespoon lemon juice, the remaining 1 teaspoon lemon zest, and the garlic, stirring until the butter is melted and coats the beans.
Pile the beans on top of the whipped goat cheese. Lift the shallot slices from the pickling liquid and scatter them and the pomegranate seeds over the top. Serve.
Reprinted with permission from "Today We Are Cooking: Recipes That Teach You to Think Like a Chef" by Tini Younger, copyright © 2026. Published by Clarkson Potter Publishers, an imprint of Penguin Random House.
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