I just made Tini’s viral Creamy Mac And Cheese and it turned out lusciously silky and dangerously cheesy, you won’t believe it’s a one-pot wonder so keep scrolling.
I can’t stop making Tini’s Viral TikTok Mac And Cheese. I’m obsessed with how creamy mac and cheese can get without a million steps.
I love that tang from cream cheese folded into a pile of shredded sharp cheddar cheese and that salty, melty pull that hits way too hard. It’s one-pot comfort, but not in a sappy way.
And yeah, it’s ridiculously cheesy and ridiculous in the best way. This Mac N Cheese Recipe lives in my regular rotation because it’s bold, fast, and exactly what my tired weeknights need.
Pure cheesy joy every time. No guilt, just cheese.
Ingredients
- Elbow macaroni: classic noodles that hold sauce and feel comforting.
- Plus butter: silky base that makes the sauce glossy and rich.
- Cream cheese: it’s tangy and makes the sauce super creamy and thick.
- Sharp cheddar: bold flavor, salty punch, and that irresistible melt.
- Basically mozzarella: extra stretch and mild milky pull for gooey bites.
- Whole milk: it’s what keeps the sauce silky and not watered-down.
- Garlic powder: easy garlic hit, no chopping required.
- Onion powder: sneaky savory boost that rounds everything out.
- Dry mustard powder: adds a little zip and background warmth.
- Kosher salt: brings everything alive, season it to taste.
- Freshly ground pepper: tiny heat that brightens the cheese.
- Paprika: adds color and a mild smoky warmth.
- Parmesan: nutty tang that makes it feel a bit fancy.
- Panko breadcrumbs: crunchy top that gives great texture contrast.
- Olive oil or melted butter: helps crisp crumbs and adds richness.
Ingredient Quantities
- 1 pound (about 450 g) elbow macaroni
- 4 tablespoons unsalted butter
- 8 ounces (225 g) cream cheese, room temp
- 3 cups shredded sharp cheddar cheese (about 300 g), packed
- 1 cup shredded mozzarella (optional, about 100 g)
- 2 cups whole milk (480 ml)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika or regular paprika
- 1/4 cup grated Parmesan cheese (optional, for extra tang)
- 1/4 to 1/2 cup panko breadcrumbs (optional, for topping)
- 2 tablespoons olive oil or melted butter (optional, to toast crumbs)
How to Make this
1. In a large heavy pot, melt the 4 tablespoons butter over medium heat, then add the 2 cups whole milk and bring it to a gentle simmer, not a rolling boil, so it wont scorch.
2. Add the 1 pound elbow macaroni to the simmering milk, stir to separate, then reduce heat to medium-low and cook uncovered, stirring every couple minutes so the pasta doesn’t stick, until the macaroni is tender and most of the milk has been absorbed, about 9 to 12 minutes depending on your pasta.
3. While the pasta cooks, season it by sprinkling in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dry mustard powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika; stir well so the flavors distribute.
4. When the pasta is cooked through and the liquid is mostly gone but still saucy, turn the heat to low and add the 8 ounces room temperature cream cheese in chunks; stir until it melts and makes a smooth base.
5. Gradually stir in the 3 cups shredded sharp cheddar and the optional 1 cup mozzarella a handful at a time so the cheese melts evenly and you get a glossy, creamy sauce; if it looks too thick add a splash of milk to loosen it up.
6. Mix in the optional 1/4 cup grated Parmesan for extra tang, taste and adjust seasoning with more salt or pepper if needed; remember that cheeses vary so you might want a little more salt.
7. If you want a crunchy topping, toast 1/4 to 1/2 cup panko breadcrumbs: heat 2 tablespoons olive oil or melted butter in a small skillet over medium heat, add the panko and stir until golden brown and fragrant, about 3 to 5 minutes. Watch them close because they burn fast.
8. Scatter the toasted panko over the mac and cheese right before serving, or for a browned top, transfer the mac to an ovenproof dish, sprinkle the crumbs on top and broil for 1 to 2 minutes until golden, but watch it like a hawk.
9. Let the mac sit off the heat 2 to 3 minutes so the sauce settles and gets slightly thicker; this helps it cling to the pasta instead of running all over the plate.
10. Serve hot with an extra grind of pepper or a pinch more paprika if you like, and enjoy—this is best eaten right away, though leftovers reheat well with a splash of milk to bring it back to creamy.
Equipment Needed
1. Large heavy-bottomed pot (large enough for 1 lb pasta and milk)
2. Wooden spoon or heatproof silicone spatula
3. Measuring cups and spoons
4. Box grater or bag of pre-shredded cheddar and mozzarella
5. Small skillet (for toasting panko)
6. Ovenproof baking dish (if broiling the topping)
7. Heatproof rubber spatula or spoon for scraping cream cheese and cheese
8. Fine-mesh strainer or colander (optional, if you prefer draining)
FAQ
Tini’s Viral TikTok Mac And Cheese Recipe Substitutions and Variations
- Pasta swap: use shells, cavatappi, or penne — they hold sauce well and give different bite and texture if you dont have elbows.
- Cream cheese alternative: mascarpone for the same creamy richness, or blend cottage cheese until smooth for a lighter option (Greek yogurt can work but adds tang).
- Cheddar switch: try Colby Jack or a mix of Gruyere and a milder cheddar for nuttier, meltier flavor; American cheese slices also melt super smooth if you want ultra-creamy.
- Milk choices: half and half or whole cream for richer mac, or unsweetened oat milk/soy milk if you need dairy-free — evaporated milk gives extra body too.
Pro Tips
1) Use room temp cream cheese and shred the cheddar right before you need it. Cold cream cheese will clump and make the sauce lumpy, and pre-shredded cheese often has anti-caking stuff that stops it from melting smooth. If you gotta use pre-shredded, toss in a splash more milk and heat gently until it loosens.
2) Keep the heat low when you add cheeses and stir slowly. High heat makes cheddar seize up and turn grainy. Add the cheese a handful at a time, stir until glossy before adding more, and if it starts to look stiff, a tablespoon or two of milk will bring it back.
3) Don’t overcook the pasta. It should be just tender while still holding a little bite so it can finish in the sauce. Stir every minute or two while cooking in the milk so nothing sticks to the bottom. If the sauce gets too thin, let it sit off the heat a couple minutes to thicken; if too thick, add small splashes of milk and warm gently.
4) For extra flavor and crunch, brown the panko in butter and toss in a pinch of smoked paprika and salt while toasting. If you want a bakery-top, spread the mac into an ovenproof dish, sprinkle the crumbs, then broil very briefly watching like crazy because they go from golden to burned fast.
Tini's Viral TikTok Mac And Cheese Recipe
I just made Tini's viral Creamy Mac And Cheese and it turned out lusciously silky and dangerously cheesy, you won't believe it's a one-pot wonder so keep scrolling.
8
servings
678
kcal
Equipment: 1. Large heavy-bottomed pot (large enough for 1 lb pasta and milk)
2. Wooden spoon or heatproof silicone spatula
3. Measuring cups and spoons
4. Box grater or bag of pre-shredded cheddar and mozzarella
5. Small skillet (for toasting panko)
6. Ovenproof baking dish (if broiling the topping)
7. Heatproof rubber spatula or spoon for scraping cream cheese and cheese
8. Fine-mesh strainer or colander (optional, if you prefer draining)
Ingredients
-
1 pound (about 450 g) elbow macaroni
-
4 tablespoons unsalted butter
-
8 ounces (225 g) cream cheese, room temp
-
3 cups shredded sharp cheddar cheese (about 300 g), packed
-
1 cup shredded mozzarella (optional, about 100 g)
-
2 cups whole milk (480 ml)
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1/2 teaspoon dry mustard powder
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon smoked paprika or regular paprika
-
1/4 cup grated Parmesan cheese (optional, for extra tang)
-
1/4 to 1/2 cup panko breadcrumbs (optional, for topping)
-
2 tablespoons olive oil or melted butter (optional, to toast crumbs)
Directions
- In a large heavy pot, melt the 4 tablespoons butter over medium heat, then add the 2 cups whole milk and bring it to a gentle simmer, not a rolling boil, so it wont scorch.
- Add the 1 pound elbow macaroni to the simmering milk, stir to separate, then reduce heat to medium-low and cook uncovered, stirring every couple minutes so the pasta doesn't stick, until the macaroni is tender and most of the milk has been absorbed, about 9 to 12 minutes depending on your pasta.
- While the pasta cooks, season it by sprinkling in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dry mustard powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika; stir well so the flavors distribute.
- When the pasta is cooked through and the liquid is mostly gone but still saucy, turn the heat to low and add the 8 ounces room temperature cream cheese in chunks; stir until it melts and makes a smooth base.
- Gradually stir in the 3 cups shredded sharp cheddar and the optional 1 cup mozzarella a handful at a time so the cheese melts evenly and you get a glossy, creamy sauce; if it looks too thick add a splash of milk to loosen it up.
- Mix in the optional 1/4 cup grated Parmesan for extra tang, taste and adjust seasoning with more salt or pepper if needed; remember that cheeses vary so you might want a little more salt.
- If you want a crunchy topping, toast 1/4 to 1/2 cup panko breadcrumbs: heat 2 tablespoons olive oil or melted butter in a small skillet over medium heat, add the panko and stir until golden brown and fragrant, about 3 to 5 minutes. Watch them close because they burn fast.
- Scatter the toasted panko over the mac and cheese right before serving, or for a browned top, transfer the mac to an ovenproof dish, sprinkle the crumbs on top and broil for 1 to 2 minutes until golden, but watch it like a hawk.
- Let the mac sit off the heat 2 to 3 minutes so the sauce settles and gets slightly thicker; this helps it cling to the pasta instead of running all over the plate.
- Serve hot with an extra grind of pepper or a pinch more paprika if you like, and enjoy—this is best eaten right away, though leftovers reheat well with a splash of milk to bring it back to creamy.
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: 213g
- Total number of serves: 8
- Calories: 678kcal
- Fat: 38.4g
- Saturated Fat: 21.3g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.5g
- Cholesterol: 101mg
- Sodium: 599mg
- Potassium: 407mg
- Carbohydrates: 49.4g
- Fiber: 2g
- Sugar: 4g
- Protein: 24.3g
- Vitamin A: 550IU
- Vitamin C: 0.5mg
- Calcium: 537mg
- Iron: 1.1mg
