I just made Tini’s Creamy Mac And Cheese and I’m warning you this is the kind of melty, ridiculously cheesy one-pot that ruins every other recipe for you.
I’m obsessed with Tini’s Viral TikTok Mac and Cheese. I love that messy, creamy crunch of sauce clinging to elbow macaroni and the sharp cheddar cheese bite that sneaks up on you.
It’s not fancy, it’s straight-up comfort in a bowl and I crave it on bad days, good days, every day. But what gets me is that it tastes like someone actually cared about cheese, you know?
Creamy Mac And Cheese fans will lose it. It’s a Mac N Cheese Recipe that feels indulgent without trying too hard.
Pure, ridiculous, glorious cheese. I want seconds now right this minute.
Ingredients
- Elbow macaroni: Basically the cozy pasta hug that soaks up all the cheesy sauce.
- Whole milk: Makes it creamy and rich; it’s what keeps the sauce silky.
- Water: Keeps pasta from sticking and thins sauce slightly, simple and practical.
- Unsalted butter: Adds buttery mouthfeel and helps the sauce feel smooth and glossy.
- Cream cheese: Plus it gives tangy creaminess and makes the sauce cling to noodles.
- Sharp cheddar: Brings bold cheesy punch and that familiar mac and cheese comfort.
- Mozzarella: Melts into stretchy, gooey bits you’ll happily chase with a fork.
- Parmesan: Adds nutty, salty bite and a little savory backbone to the mix.
- Garlic powder: Quick garlic hit without fuss, warms up the whole dish.
- Onion powder: Subtle savory depth; you’ll notice it more than taste it outright.
- Dijon mustard: Basically brightens the cheese, cuts richness with a tiny tang.
- Smoked paprika: Gives a faint smokiness and pretty color, nothing overpowering.
- Salt: Brings out all the flavors; start small so it doesn’t get salty.
- Black pepper: Adds mild heat and a bite that matches cheesy richness.
Ingredient Quantities
- 8 ounces elbow macaroni (about 2 cups dry)
- 3 cups whole milk (can use 2% if needed)
- 1 cup water
- 2 tablespoons unsalted butter
- 4 ounces cream cheese, room temp
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard or 1/2 teaspoon mustard powder
- 1/2 teaspoon smoked paprika
- Salt, to taste (start with 1/2 teaspoon)
- Freshly ground black pepper, to taste
How to Make this
1. In a large pot, combine 3 cups whole milk, 1 cup water, 2 tablespoons butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Dijon mustard (or 1/2 tsp mustard powder), 1/2 teaspoon smoked paprika and 1/2 teaspoon salt; bring to a gentle simmer over medium heat, stirring so the butter melts and spices bloom.
2. Add 8 ounces elbow macaroni (about 2 cups dry) to the simmering milk mixture, stir to separate the pasta, reduce heat to medium-low and cook, stirring frequently, until the pasta is just tender and most of the liquid is absorbed, about 10 to 12 minutes. Keep an eye on it so it doesn’t stick or boil over.
3. Once the pasta is just about done, turn the heat to low and stir in 4 ounces room temperature cream cheese a little at a time, whisking or stirring until smooth and fully melted into the sauce.
4. Add 2 cups shredded sharp cheddar and 1 cup shredded mozzarella a handful at a time, stirring constantly so the cheese melts evenly and the sauce becomes creamy. Use a spatula to scrape the bottom so nothing burns.
5. Stir in 1/2 cup grated Parmesan cheese, taste and season with more salt if needed (start slow), and add freshly ground black pepper to taste. If the sauce is too thick, splash in a tablespoon or two of milk and stir.
6. Keep the heat very low and cook another 1 to 2 minutes just to marry the cheeses with the pasta. Don’t overcook or the sauce can get grainy.
7. If the mac looks a little clumpy, whisk vigorously or use a fork to break it up; a little extra milk warmed and stirred in fixes texture instantly.
8. Turn off the heat, let it sit for 1 minute to set, then give a final stir. Taste one more time and adjust salt and pepper.
9. Serve hot right away, spooned into bowls. Optional: top with a pinch more Parmesan or a little smoked paprika for color.
10. Leftovers reheat well with a splash of milk over low heat, stirring until creamy again.
Equipment Needed
1. Large heavy-bottomed pot (at least 4 quarts)
2. Wooden spoon or heatproof spatula for stirring
3. Whisk (for smoothing in cream cheese and breaking up clumps)
4. Measuring cups and spoons
5. Cheese grater or box grater (for cheddar, mozzarella, Parmesan)
6. Colander or fine mesh strainer (just in case you need to drain)
7. Rubber spatula or spoon to scrape the bottom and sides
8. Serving spoon or ladle and bowls for plating
FAQ
Tini’s Viral TikTok Mac And Cheese Recipe Substitutions and Variations
- Whole milk: can use half and half thinned with an equal part water for extra creaminess, or evaporated milk diluted 1:1 with water if you want a richer pantry-friendly option. Unsweetened almond or oat milk will work in a pinch but the sauce will taste different.
- Cream cheese: swap with full fat Greek yogurt or sour cream for tang and creaminess, or mascarpone if you want a milder, silkier texture. Note: yogurt can break if overheated too much, so stir it in off heat.
- Sharp cheddar: use aged Gouda, Colby, or a mix of Monterey Jack and white cheddar for similar melt and flavor. Avoid pre-shredded bags if possible because they have anti-caking agents that make the sauce grainy.
- Dijon mustard: replace with 1/2 teaspoon dry mustard powder, or 1 teaspoon yellow mustard for a milder flavor. If you like umami, a splash of Worcestershire sauce can also stand in for some tang.
Pro Tips
1) Grate your own cheese and keep it cold. Pre-shredded stuff has anti-caking agents that make the sauce grainy, so use a fine grate and toss the shredded cheese back in the fridge until you need it. Cold cheese melts more steadily when added in small handfuls.
2) Add the cream cheese in pieces and whisk, don’t dump it in. If it’s too cold, let it sit a few minutes then cube it; if it starts to clump, pull the pot off the heat and whisk in a tablespoon of warmed milk until smooth. Slow and steady here saves you from a curdled, oily mess.
3) Control the heat and scrape the bottom often. Keep the pot at low to medium-low once the pasta’s cooking, stir frequently so nothing sticks, and use a rubber spatula to scrape up any nuggets of cheese from the bottom. High heat is the fastest way to make the sauce separate.
4) Fix texture fast with warm milk or a splash of pasta cooking liquid. If the mac looks dry or grainy, add one tablespoon at a time of warm milk and whisk till creamy. Leftovers reheat best over low heat with a little milk, stirring so it comes back together.
Tini's Viral TikTok Mac And Cheese Recipe
I just made Tini's Creamy Mac And Cheese and I'm warning you this is the kind of melty, ridiculously cheesy one-pot that ruins every other recipe for you.
4
servings
800
kcal
Equipment: 1. Large heavy-bottomed pot (at least 4 quarts)
2. Wooden spoon or heatproof spatula for stirring
3. Whisk (for smoothing in cream cheese and breaking up clumps)
4. Measuring cups and spoons
5. Cheese grater or box grater (for cheddar, mozzarella, Parmesan)
6. Colander or fine mesh strainer (just in case you need to drain)
7. Rubber spatula or spoon to scrape the bottom and sides
8. Serving spoon or ladle and bowls for plating
Ingredients
-
8 ounces elbow macaroni (about 2 cups dry)
-
3 cups whole milk (can use 2% if needed)
-
1 cup water
-
2 tablespoons unsalted butter
-
4 ounces cream cheese, room temp
-
2 cups shredded sharp cheddar cheese
-
1 cup shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon Dijon mustard or 1/2 teaspoon mustard powder
-
1/2 teaspoon smoked paprika
-
Salt, to taste (start with 1/2 teaspoon)
-
Freshly ground black pepper, to taste
Directions
- In a large pot, combine 3 cups whole milk, 1 cup water, 2 tablespoons butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Dijon mustard (or 1/2 tsp mustard powder), 1/2 teaspoon smoked paprika and 1/2 teaspoon salt; bring to a gentle simmer over medium heat, stirring so the butter melts and spices bloom.
- Add 8 ounces elbow macaroni (about 2 cups dry) to the simmering milk mixture, stir to separate the pasta, reduce heat to medium-low and cook, stirring frequently, until the pasta is just tender and most of the liquid is absorbed, about 10 to 12 minutes. Keep an eye on it so it doesn’t stick or boil over.
- Once the pasta is just about done, turn the heat to low and stir in 4 ounces room temperature cream cheese a little at a time, whisking or stirring until smooth and fully melted into the sauce.
- Add 2 cups shredded sharp cheddar and 1 cup shredded mozzarella a handful at a time, stirring constantly so the cheese melts evenly and the sauce becomes creamy. Use a spatula to scrape the bottom so nothing burns.
- Stir in 1/2 cup grated Parmesan cheese, taste and season with more salt if needed (start slow), and add freshly ground black pepper to taste. If the sauce is too thick, splash in a tablespoon or two of milk and stir.
- Keep the heat very low and cook another 1 to 2 minutes just to marry the cheeses with the pasta. Don’t overcook or the sauce can get grainy.
- If the mac looks a little clumpy, whisk vigorously or use a fork to break it up; a little extra milk warmed and stirred in fixes texture instantly.
- Turn off the heat, let it sit for 1 minute to set, then give a final stir. Taste one more time and adjust salt and pepper.
- Serve hot right away, spooned into bowls. Optional: top with a pinch more Parmesan or a little smoked paprika for color.
- Leftovers reheat well with a splash of milk over low heat, stirring until creamy again.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 483g
- Total number of serves: 4
- Calories: 800kcal
- Fat: 50.4g
- Saturated Fat: 29.8g
- Trans Fat: 0.2g
- Polyunsaturated: 3.8g
- Monounsaturated: 16.7g
- Cholesterol: 172mg
- Sodium: 1138mg
- Potassium: 541mg
- Carbohydrates: 54.4g
- Fiber: 2.1g
- Sugar: 10.5g
- Protein: 40.3g
- Vitamin A: 1250IU
- Vitamin C: 0.5mg
- Calcium: 1189mg
- Iron: 1.1mg
