I just made that viral Creamy Mac And Cheese and I’m not kidding when I say the cheese pulls alone will make you keep scrolling.

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I’m obsessed with Tini’s Viral TikTok Mac And Cheese because it hits everything I want in a pasta dinner recipe: ultra creamy, salty, and stupidly cheesy. I love how this Creamy Mac And Cheese feels unapologetic, gooey sharp cheddar cheese pulls, silky whole milk, and that toasted breadcrumb crunch on top.

But mostly I adore the way it tastes like actual indulgence. No pretension, just ridiculously good.

I say it’s the Best Mac N Cheese Recipe for nights when you’re dead tired but still want something that actually tastes like effort. Pure, filthy delicious.

I crave it weekly. no shame.

Ingredients

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Basically the comfy pasta base that soaks up all the cheesy sauce.
Plus butter gives you that rich, silky mouthfeel you’ll love.
Flour thickens things up, makes the sauce cling to every noodle.
Whole milk adds creaminess and helps keep the sauce velvety.
Evaporated milk gives extra richness; it’s optional but common in videos.
Sharp cheddar brings big cheesy punch and real cheddar bite.
Mozzarella adds gooey stretchiness for that melty, fun pull.
Parmesan gives a salty, nutty finish and depth of flavor.
Mustard adds a subtle tang that wakes the cheese up.
Garlic powder gives mellow savory warmth without fresh garlic fuss.
Kosher salt seasons everything so the cheese actually tastes like cheese.
Black pepper adds a little background spice and mild heat.
Smoked paprika gives a touch of smokiness, regular paprika adds color.
Plus breadcrumbs topping brings crunch and contrasts the creamy pasta.
Olive oil in crumbs helps them brown and crisp perfectly.

Ingredient Quantities

8 ounces elbow macaroni (about 2 cups dry)

2 tablespoons unsalted butter

2 tablespoons all purpose flour

2 cups whole milk

1 cup evaporated milk (optional but common in viral versions)

2 cups shredded sharp cheddar cheese

1/2 cup shredded mozzarella

1/4 cup grated Parmesan cheese

1 teaspoon Dijon mustard or 1 teaspoon mustard powder

1/2 teaspoon garlic powder

1 teaspoon kosher salt, more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika or regular paprika (optional)

Optional crunchy topping: 1/2 cup plain breadcrumbs mixed with 1 tablespoon olive oil

How to Make this

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1. Bring a large pot of salted water to a boil and cook 8 ounces elbow macaroni until just shy of al dente, about 7 minutes, then drain and set aside.

2. In the same pot melt 2 tablespoons unsalted butter over medium heat, add 2 tablespoons all purpose flour and whisk constantly for 1 to 2 minutes until it smells toasty but not browned.

3. Slowly pour in 2 cups whole milk while whisking to avoid lumps, then stir in 1 cup evaporated milk if you have it, keep whisking until the sauce thickens and bubbles lightly, about 4 to 5 minutes.

4. Lower the heat to low and add 2 cups shredded sharp cheddar, 1/2 cup shredded mozzarella, and 1/4 cup grated Parmesan, stir gently until the cheeses melt and the sauce is smooth.

5. Season the cheese sauce with 1 teaspoon Dijon mustard or 1 teaspoon mustard powder, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt (taste later and add more if needed), 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika or regular paprika if you like a little smokiness.

6. Add the drained macaroni back into the pot and fold it into the cheese sauce so every piece is coated, cook 1 to 2 minutes more so the pasta soaks up the sauce.

7. Taste and adjust for seasoning, you might want a bit more salt or pepper, be bold but don’t overdo it.

8. If you want a crunchy topping, mix 1/2 cup plain breadcrumbs with 1 tablespoon olive oil, sprinkle the crumbs over the mac and cheese spread in an ovenproof dish, then bake at 375°F for 10 minutes until golden.

9. Or skip the oven and just serve straight from the pot, it’s creamy and perfect either way, let it sit a couple minutes before serving so it firms up slightly.

Equipment Needed

1. Large pot (for boiling the pasta and making the sauce)
2. Colander (to drain the macaroni)
3. Whisk (for the roux and to keep the sauce smooth)
4. Silicone spatula or wooden spoon (to fold in the cheese without scratching)
5. Measuring cups and spoons (for milk, flour, butter and seasonings)
6. Box grater or pre-shredded cheese measuring bowl (if shredding your own)
7. Ovenproof baking dish (if you want the crunchy breadcrumb topping)
8. Small bowl (to toss breadcrumbs with olive oil)

FAQ

Q: Can I skip the evaporated milk? A: Yes, you can skip it. Use 3 cups whole milk instead of 2 cups + 1 cup evaporated, but the sauce will be a touch less creamy and rich. If you want extra creaminess without evaporated milk, stir in 2 tablespoons cream cheese or a splash of heavy cream.

Q: What cheeses can I swap for the cheddar and mozzarella? A: Sharp cheddar gives the flavor punch, but you can use mild cheddar or Colby if thats what you have. For melty stretch use Monterey Jack or fontina in place of mozzarella. Try mixing in 1/2 cup Gruyere for nuttier depth, but avoid super hard aged cheeses only, they wont melt smoothly.

Q: My sauce is grainy or separated, how do I fix it? A: Grainy sauce usually means the cheese got too hot. Take the pan off heat and stir in a couple tablespoons of cold milk slowly to cool it down, then add cheese bit by bit. Low and slow is key, and shred your own cheese instead of pre-shredded which has anti clump stuff that can make sauces grainy.

Q: Can I bake this with the breadcrumb topping? A: Totally. After mixing pasta and sauce, sprinkle the breadcrumbs tossed with olive oil on top and bake at 350 F for 12 to 15 minutes until bubbly and golden. If you skip baking, you still get a great creamy stovetop mac, just without the crunchy top.

Q: How do I reheat leftovers so it doesnt get dry? A: Reheat gently on the stove over low heat with a splash of milk, stirring often. Microwaving works too, but add a tablespoon or two of milk before heating and heat in short bursts stirring between them to keep it creamy.

Q: Can I add mix ins like bacon, veggies or spices? A: Yes, add cooked bacon, caramelized onions, roasted broccoli or sautéed mushrooms. Stir them in after the sauce is made. For spice try a pinch of cayenne or a few dashes of hot sauce. Taste and adjust salt because extras like bacon add saltiness.

Tini’s Viral TikTok Mac And Cheese Recipe Substitutions and Variations

Whole milk / evaporated milk: swap with 2 cups half and half for a richer sauce or 2 cups unsweetened oat milk if you want dairy free. Both work but oat milk will be a bit thinner, so cook a few minutes longer to thicken.
Sharp cheddar: use extra sharp or a mix of cheddar and Colby jack for milder flavor. You can also do 2 cups Gruyere or fontina for a nuttier, creamier result but it’s pricier.
All purpose flour (for the roux): substitute 2 tablespoons cornstarch mixed with a little cold milk instead of flour. Whisk into warm milk to avoid lumps, it’ll thicken fast so watch it.
Breadcrumb topping: swap plain breadcrumbs plus oil for crushed potato chips, crushed Ritz crackers, or panko with a little melted butter. Chips give salty crunch, panko stays extra crisp.

Pro Tips

1. Salt the pasta water like the ocean, seriously, so the noodles taste good on their own; under-salted pasta makes even the best cheese sauce bland, and drain it a bit early so it can finish cooking in the sauce and soak up flavor.

2. Make the roux low and slow, whisk the flour into melted butter until it smells a little toasty but not brown, then add milk gradually. If you dump milk in too fast you get lumps, and if the heat is too high the sauce separates, so be patient.

3. Use a mix of cheeses: sharp cheddar for punch, a little mozzarella for stretch, and Parmesan for depth. Grate your own cheese if you can, pre-shredded stuff has anti-caking agents that make the sauce less smooth.

4. For texture and finish: if you want a crispy top, toss breadcrumbs with oil and bake briefly, but if you skip the oven let the mac sit a minute to set. Taste before you add extra salt, sometimes evaporated milk and cheeses already carry plenty.

Tini's Viral TikTok Mac And Cheese Recipe

Recipe by James Level

0.0 from 0 votes

I just made that viral Creamy Mac And Cheese and I'm not kidding when I say the cheese pulls alone will make you keep scrolling.

Servings

servings

Calories

808

kcal

Equipment: 1. Large pot (for boiling the pasta and making the sauce)
2. Colander (to drain the macaroni)
3. Whisk (for the roux and to keep the sauce smooth)
4. Silicone spatula or wooden spoon (to fold in the cheese without scratching)
5. Measuring cups and spoons (for milk, flour, butter and seasonings)
6. Box grater or pre-shredded cheese measuring bowl (if shredding your own)
7. Ovenproof baking dish (if you want the crunchy breadcrumb topping)
8. Small bowl (to toss breadcrumbs with olive oil)

Ingredients

8 ounces elbow macaroni (about 2 cups dry)
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 cups whole milk
1 cup evaporated milk (optional but common in viral versions)
2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella
1/4 cup grated Parmesan cheese
1 teaspoon Dijon mustard or 1 teaspoon mustard powder
1/2 teaspoon garlic powder
1 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika or regular paprika (optional)
Optional crunchy topping: 1/2 cup plain breadcrumbs mixed with 1 tablespoon olive oil

Directions

Bring a large pot of salted water to a boil and cook 8 ounces elbow macaroni until just shy of al dente, about 7 minutes, then drain and set aside.
In the same pot melt 2 tablespoons unsalted butter over medium heat, add 2 tablespoons all purpose flour and whisk constantly for 1 to 2 minutes until it smells toasty but not browned.
Slowly pour in 2 cups whole milk while whisking to avoid lumps, then stir in 1 cup evaporated milk if you have it, keep whisking until the sauce thickens and bubbles lightly, about 4 to 5 minutes.
Lower the heat to low and add 2 cups shredded sharp cheddar, 1/2 cup shredded mozzarella, and 1/4 cup grated Parmesan, stir gently until the cheeses melt and the sauce is smooth.
Season the cheese sauce with 1 teaspoon Dijon mustard or 1 teaspoon mustard powder, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt (taste later and add more if needed), 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika or regular paprika if you like a little smokiness.
Add the drained macaroni back into the pot and fold it into the cheese sauce so every piece is coated, cook 1 to 2 minutes more so the pasta soaks up the sauce.
Taste and adjust for seasoning, you might want a bit more salt or pepper, be bold but don’t overdo it.
If you want a crunchy topping, mix 1/2 cup plain breadcrumbs with 1 tablespoon olive oil, sprinkle the crumbs over the mac and cheese spread in an ovenproof dish, then bake at 375°F for 10 minutes until golden.
Or skip the oven and just serve straight from the pot, it’s creamy and perfect either way, let it sit a couple minutes before serving so it firms up slightly.

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: 343g
Total number of serves: 4
Calories: 808kcal
Fat: 44.5g
Saturated Fat: 22g
Trans Fat: 0.8g
Polyunsaturated: 1.5g
Monounsaturated: 7.5g
Cholesterol: 136mg
Sodium: 1083mg
Potassium: 506mg
Carbohydrates: 69g
Fiber: 2g
Sugar: 14g
Protein: 36g
Vitamin A: 1550IU
Vitamin C: 1mg
Calcium: 707mg
Iron: 2.3mg

Tini’s Viral TikTok Mac And Cheese Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Tini’s Viral TikTok Mac And Cheese Recipe Substitutions and Variations

Pro Tips