I tried Tini’s viral TikTok and this Creamy Mac And Cheese is so absurdly melty and flavorful I honestly can’t stop thinking about that first spoonful.
I can’t shut up about Tini’s Viral TikTok Mac And Cheese because it hits every stupid craving. I love that it’s a creamy, cheesy one-pot mess that actually tastes like effort without the effort.
I’m obsessed with the way sharp cheddar cheese and cream cheese make a sauce so gooey it pulls like a dream. It’s my go-to when I need a no-fail Pasta Dinner Recipes or a quick Mac N Cheese Recipe for people who expect comfort without fuss.
But mostly I love stealing bites straight from the pot. Messy, addictive, zero regrets and I always lick the spoon.
Ingredients
- Elbow macaroni: Chewy, nostalgic pasta that soaks up cheesy sauce like a cozy blanket.
- Whole milk: Makes the sauce creamy and rich; it’s not skim, it’s indulgent.
- Water: Keeps things from getting gluey; basically helps the pasta cook evenly.
- Unsalted butter: Adds silky mouthfeel and that buttery comfort you crave in mac.
- Cream cheese: Gives a tangy, velvety body to the sauce; melts into comfort.
- Sharp cheddar: Bold, melty cheese that brings the classic cheesy punch you want.
- Parmesan: Salty, nutty bite that lifts the cheese flavor without being loud.
- Kosher salt: Brings out every flavor; don’t sleep on proper seasoning.
- Black pepper: Just a touch of heat and brightness; it keeps things lively.
- Garlic powder: Warm, savory background note that’s cozy without being fresh-garlicky.
- Onion powder: Adds sweet depth; basically extra umami without chopping onions.
- Smoked paprika: Subtle smokiness and color that’s unexpectedly satisfying and warm.
- Cornstarch (optional): Thickens the sauce when you want a clingier, creamier bite.
- Panko breadcrumbs (optional): Crunchy topping that contrasts the creamy pasta perfectly.
- Melted butter for crumbs (optional): Helps crumbs toast golden and taste buttery, of course.
Ingredient Quantities
- 12 oz elbow macaroni (about 3 cups dry)
- 2 1/2 cups whole milk
- 1 1/4 cups water
- 4 tablespoons unsalted butter
- 4 ounces cream cheese, room temp
- 3 cups sharp cheddar cheese, shredded (packed)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 1/2 cup panko breadcrumbs (optional topping)
- 1 tablespoon melted butter (to toss with breadcrumbs, optional)
How to Make this
1. In a large heavy-bottomed pot combine 12 oz elbow macaroni, 2 1/2 cups whole milk, 1 1/4 cups water, 4 tbsp unsalted butter, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp smoked paprika; bring to a gentle boil over medium-high heat, stirring often so the pasta doesn’t stick.
2. Once it reaches a boil reduce heat to medium-low and simmer, stirring every 1 to 2 minutes, until the pasta is just tender and most of the liquid is absorbed, about 8 to 10 minutes; keep an eye on it, some stoves cook faster.
3. If you want a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry and stir it into the pot about 2 minutes before the pasta is done, cook until the sauce thickens slightly.
4. Turn the heat to low and add 4 oz room temperature cream cheese in chunks, stir until it melts and makes the sauce creamy; scraping the bottom helps pick up any browned bits for flavor.
5. Gradually stir in 3 cups shredded sharp cheddar cheese, a handful at a time, letting each addition melt completely before adding more so the sauce stays smooth and not grainy.
6. Stir in 1/2 cup grated Parmesan cheese and taste, adjust salt and pepper if needed; if the sauce seems too thick add a splash of milk to loosen it up.
7. For a crunchy topping preheat oven broiler to high or set oven to 375 F if you prefer to bake; toss 1/2 cup panko breadcrumbs with 1 tbsp melted butter until evenly coated.
8. Transfer the mac and cheese to an oven-safe dish, sprinkle breadcrumbs over the top and broil just until golden, about 1 to 2 minutes, watching constantly so it doesn’t burn, or bake 10 to 12 minutes at 375 F until bubbling and golden.
9. Let rest for 3 to 5 minutes before serving so the sauce sets a little; serve hot and expect some ooey-gooey goodness, take a picture quick before it disappears.
Equipment Needed
1. Large heavy bottomed pot (big enough for 12 oz pasta)
2. Wooden spoon or silicone spatula for stirring
3. Measuring cups and spoons
4. Small bowl and fork or whisk for the cornstarch slurry
5. Cheese grater for the cheddar and Parmesan
6. Oven safe baking dish (about 8×8 or similar)
7. Small bowl for tossing the panko with melted butter
8. Colander for draining if needed
9. Oven mitts or potholders and a timer so you dont burn the top
FAQ
Tini’s Viral TikTok Mac And Cheese Recipe Substitutions and Variations
- 12 oz elbow macaroni
- small shells or cavatappi, they hold sauce good
- penne or ziti, a bit chewier but works fine
- rigatoni, if you want bigger bites
- 2 1/2 cups whole milk
- 2% milk, for a lighter version
- 1 1/4 cups half and half plus 1 1/4 cups water, richer without being too heavy
- evaporated milk thinned with equal parts water, creamy and shelf-stable
- 4 ounces cream cheese
- mascarpone, smoother and a bit sweeter
- ricotta, use blended for creamier texture
- full-fat Greek yogurt, drains first so it doesnt water down the sauce
- 3 cups sharp cheddar
- Colby Jack, milder and melts well
- Gruyere or fontina, for a nuttier, more complex flavor
- Monterey Jack plus a pinch of extra cheddar, if you want gooey without overpowering taste
Pro Tips
1) Stir often, but not constantly, while it’s simmering. Letting the pasta sit a few seconds between stirs lets it release starch so the sauce binds, but if you never stir it’ll stick and clump.
2) Add cheese gradually and take the pot off the heat if it looks like it might seize. Adding big handfuls at once or melting on high heat makes oily, grainy cheese. Room temp cream cheese helps it melt smooth, too.
3) If you want the sauce thicker use the cornstarch slurry, but whisk it in cold first and add near the end. Overcooking cornstarch will thin it again, so once it thickens, pull it off the heat and finish melting the cheese.
4) For crunchy topping toast the panko in a skillet with the melted butter instead of just broiling. It browns more evenly and won’t burn in the broiler if you get distracted. A squeeze of lemon or pinch of cayenne in the crumbs adds brightness.
Tini's Viral TikTok Mac And Cheese Recipe
I tried Tini's viral TikTok and this Creamy Mac And Cheese is so absurdly melty and flavorful I honestly can't stop thinking about that first spoonful.
6
servings
712
kcal
Equipment: 1. Large heavy bottomed pot (big enough for 12 oz pasta)
2. Wooden spoon or silicone spatula for stirring
3. Measuring cups and spoons
4. Small bowl and fork or whisk for the cornstarch slurry
5. Cheese grater for the cheddar and Parmesan
6. Oven safe baking dish (about 8×8 or similar)
7. Small bowl for tossing the panko with melted butter
8. Colander for draining if needed
9. Oven mitts or potholders and a timer so you dont burn the top
Ingredients
-
12 oz elbow macaroni (about 3 cups dry)
-
2 1/2 cups whole milk
-
1 1/4 cups water
-
4 tablespoons unsalted butter
-
4 ounces cream cheese, room temp
-
3 cups sharp cheddar cheese, shredded (packed)
-
1/2 cup grated Parmesan cheese
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/4 teaspoon smoked paprika
-
1 tablespoon cornstarch (optional, for thicker sauce)
-
1/2 cup panko breadcrumbs (optional topping)
-
1 tablespoon melted butter (to toss with breadcrumbs, optional)
Directions
- In a large heavy-bottomed pot combine 12 oz elbow macaroni, 2 1/2 cups whole milk, 1 1/4 cups water, 4 tbsp unsalted butter, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp smoked paprika; bring to a gentle boil over medium-high heat, stirring often so the pasta doesn’t stick.
- Once it reaches a boil reduce heat to medium-low and simmer, stirring every 1 to 2 minutes, until the pasta is just tender and most of the liquid is absorbed, about 8 to 10 minutes; keep an eye on it, some stoves cook faster.
- If you want a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry and stir it into the pot about 2 minutes before the pasta is done, cook until the sauce thickens slightly.
- Turn the heat to low and add 4 oz room temperature cream cheese in chunks, stir until it melts and makes the sauce creamy; scraping the bottom helps pick up any browned bits for flavor.
- Gradually stir in 3 cups shredded sharp cheddar cheese, a handful at a time, letting each addition melt completely before adding more so the sauce stays smooth and not grainy.
- Stir in 1/2 cup grated Parmesan cheese and taste, adjust salt and pepper if needed; if the sauce seems too thick add a splash of milk to loosen it up.
- For a crunchy topping preheat oven broiler to high or set oven to 375 F if you prefer to bake; toss 1/2 cup panko breadcrumbs with 1 tbsp melted butter until evenly coated.
- Transfer the mac and cheese to an oven-safe dish, sprinkle breadcrumbs over the top and broil just until golden, about 1 to 2 minutes, watching constantly so it doesn’t burn, or bake 10 to 12 minutes at 375 F until bubbling and golden.
- Let rest for 3 to 5 minutes before serving so the sauce sets a little; serve hot and expect some ooey-gooey goodness, take a picture quick before it disappears.
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: 370g
- Total number of serves: 6
- Calories: 712kcal
- Fat: 41.9g
- Saturated Fat: 24.5g
- Trans Fat: 0.3g
- Polyunsaturated: 4.2g
- Monounsaturated: 13.2g
- Cholesterol: 123mg
- Sodium: 908mg
- Potassium: 306mg
- Carbohydrates: 52.3g
- Fiber: 2.2g
- Sugar: 5.8g
- Protein: 29.6g
- Vitamin A: 2000IU
- Vitamin C: 1mg
- Calcium: 654mg
- Iron: 1.3mg
