I tried Tini’s Viral TikTok Creamy Mac And Cheese and honestly the gooey, ultra-cheesy sauce makes every other mac feel like a sad backup plan, so keep scrolling.
I’m obsessed with Tini’s Viral TikTok Mac And Cheese because it hits the sloppy, glorious spot I keep chasing. I love how the shredded sharp cheddar cheese just melts into whole milk and makes this Creamy Mac And Cheese feel like late night joy in a bowl.
But it’s not fussy or precious; it’s loud, cheesy, and a little reckless. And honestly, I think it might be the Best Mac N Cheese Recipe for people who want big flavor without drama.
Greasy spoon energy, but actually delicious. I keep coming back.
No shame. Worth every messy bite.
No regrets ever.
Ingredients
- Elbow macaroni: classic pasta shape that holds cheesy sauce, cozy and familiar.
- Whole milk: makes it creamy and kind of comforting, not too thin.
- Heavy cream: basically adds that luxurious, silky mouthfeel you’ll crave.
- Unsalted butter: it’s rich and helps the sauce feel smooth and glossy.
- Kosher salt: brings out everything, don’t be shy but taste first.
- Black pepper: little kick and warmth, keeps it from being one-note.
- Garlic powder: simple savory boost, it’s subtle but fills the flavor gaps.
- Onion powder: adds depth without actual onions, handy and mellow.
- Dijon mustard: brightens the cheese, a tiny tang that matters.
- Sharp cheddar: the melty, punchy cheese that makes it comfort food.
- Parmesan: salty, nutty finish that adds complexity and bite.
- Panko topping: optional crunch that contrasts the creamy pasta, very satisfying.
- Melted butter for panko: binds crumbs and gives golden, buttery crispness.
Ingredient Quantities
- 8 ounces elbow macaroni (about 2 cups)
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 2 cups shredded sharp cheddar cheese (about 8 ounces), packed
- 1/2 cup grated Parmesan cheese
- Optional for topping: 1/2 cup panko breadcrumbs and 1 tablespoon melted butter
How to Make this
1. In a large pot, combine 8 ounces elbow macaroni, 2 1/2 cups whole milk, 1/2 cup heavy cream, 1 tablespoon unsalted butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon Dijon mustard. Stir so the pasta is mostly submerged.
2. Bring the pot to a gentle boil over medium-high heat, stirring every couple minutes so the pasta doesn’t stick to the bottom. Lower heat to medium if it starts boiling too hard.
3. Cook the pasta in the milk mixture for about 8 to 10 minutes, stirring frequently and scraping the bottom, until the pasta is tender and the liquid is thick and creamy. Some milk will still be visible, that is okay.
4. Remove the pot from the heat. Let it sit 1 minute so it cools slightly and the sauce thickens more.
5. Stir in 2 cups shredded sharp cheddar cheese, packed, a handful at a time so it melts smoothly. Then stir in 1/2 cup grated Parmesan until fully incorporated. Taste and add more salt or pepper if needed.
6. If the sauce feels too thin, put the pot back on very low heat and stir until it thickens, but don’t let it boil or the cheese might get grainy.
7. For a crunchy top (optional), mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter. Sprinkle the crumbs over the mac and cheese in the pot or transfer to an ovenproof dish first.
8. If using the panko topping, broil on high for 1 to 2 minutes to brown the crumbs. Watch closely, they burn fast. Or bake at 400 F for about 8 minutes if you prefer less risk.
9. Let the mac and cheese sit 2 to 3 minutes before serving so the sauce sets a little. Serve hot and enjoy.
Equipment Needed
1. Large heavy-bottomed pot (big enough for stirring the pasta and milk)
2. Wooden spoon or heatproof silicone spatula
3. Measuring cups and spoons
4. Colander or fine mesh strainer (optional, if you prefer to drain)
5. Cheese grater or food processor (for shredding cheddar and grating Parmesan)
6. Ovenproof dish or baking sheet (if you want to broil or bake the topping)
7. Small bowl and spoon (for mixing panko with melted butter)
8. Oven mitts or pot holders
FAQ
Tini’s Viral TikTok Mac And Cheese Recipe Substitutions and Variations
- Elbow macaroni: try cavatappi, shells, or small penne if you don’t have elbows — they hold the sauce well and cook about the same.
- Whole milk + heavy cream: use 2 1/2 cups 2% milk plus 2 tablespoons butter, or swap to 3 cups half and half, or for a lighter version use 2% milk with 1/4 cup Greek yogurt stirred in at the end.
- Sharp cheddar: swap in a mix of Monterey Jack, Colby, or extra-sharp cheddar, or use a mild cheddar plus 1/2 cup Gruyere for a nuttier flavor.
- Panko breadcrumbs topping: use crushed Ritz crackers, plain breadcrumbs mixed with a little olive oil, or crushed potato chips for extra crunch and flavor.
Pro Tips
1) Don’t walk away while it’s cooking. Stir every minute or two and scrape the bottom, otherwise the milk will scorch and you’ll taste it in every bite. If it starts bubbling too hard, lower the heat a lot, not just a little, or it’ll foam over.
2) Add the cheddar in small handfuls off the heat and stir until each addition melts before adding more. If you try to rush it the cheese gets stringy or grainy. If it still seems thin, warm it gently on the lowest heat while stirring, but never let it boil.
3) Taste and fix it at the end. A little extra salt, a pinch of white pepper or a squeeze of lemon brightens the whole dish. Dijon is doing work here, but if it tastes flat try a tiny splash of mustard or hot sauce before serving.
4) For a crunchy top that actually stays crisp, toast the panko in a skillet with the melted butter until golden, then sprinkle on just before broiling or baking. If you bake the whole pan the panko will soak up sauce and go soggy, so keep it separate until the last minute.
Tini's Viral TikTok Mac And Cheese Recipe
I tried Tini's Viral TikTok Creamy Mac And Cheese and honestly the gooey, ultra-cheesy sauce makes every other mac feel like a sad backup plan, so keep scrolling.
4
servings
712
kcal
Equipment: 1. Large heavy-bottomed pot (big enough for stirring the pasta and milk)
2. Wooden spoon or heatproof silicone spatula
3. Measuring cups and spoons
4. Colander or fine mesh strainer (optional, if you prefer to drain)
5. Cheese grater or food processor (for shredding cheddar and grating Parmesan)
6. Ovenproof dish or baking sheet (if you want to broil or bake the topping)
7. Small bowl and spoon (for mixing panko with melted butter)
8. Oven mitts or pot holders
Ingredients
-
8 ounces elbow macaroni (about 2 cups)
-
2 1/2 cups whole milk
-
1/2 cup heavy cream
-
1 tablespoon unsalted butter
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon black pepper
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1 teaspoon Dijon mustard
-
2 cups shredded sharp cheddar cheese (about 8 ounces), packed
-
1/2 cup grated Parmesan cheese
-
Optional for topping: 1/2 cup panko breadcrumbs and 1 tablespoon melted butter
Directions
- In a large pot, combine 8 ounces elbow macaroni, 2 1/2 cups whole milk, 1/2 cup heavy cream, 1 tablespoon unsalted butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon Dijon mustard. Stir so the pasta is mostly submerged.
- Bring the pot to a gentle boil over medium-high heat, stirring every couple minutes so the pasta doesn't stick to the bottom. Lower heat to medium if it starts boiling too hard.
- Cook the pasta in the milk mixture for about 8 to 10 minutes, stirring frequently and scraping the bottom, until the pasta is tender and the liquid is thick and creamy. Some milk will still be visible, that is okay.
- Remove the pot from the heat. Let it sit 1 minute so it cools slightly and the sauce thickens more.
- Stir in 2 cups shredded sharp cheddar cheese, packed, a handful at a time so it melts smoothly. Then stir in 1/2 cup grated Parmesan until fully incorporated. Taste and add more salt or pepper if needed.
- If the sauce feels too thin, put the pot back on very low heat and stir until it thickens, but don't let it boil or the cheese might get grainy.
- For a crunchy top (optional), mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter. Sprinkle the crumbs over the mac and cheese in the pot or transfer to an ovenproof dish first.
- If using the panko topping, broil on high for 1 to 2 minutes to brown the crumbs. Watch closely, they burn fast. Or bake at 400 F for about 8 minutes if you prefer less risk.
- Let the mac and cheese sit 2 to 3 minutes before serving so the sauce sets a little. Serve hot and enjoy.
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: 308g
- Total number of serves: 4
- Calories: 712kcal
- Fat: 41.8g
- Saturated Fat: 25.8g
- Trans Fat: 0.25g
- Polyunsaturated: 1.25g
- Monounsaturated: 14.45g
- Cholesterol: 147mg
- Sodium: 986mg
- Potassium: 510mg
- Carbohydrates: 52.3g
- Fiber: 1.8g
- Sugar: 8.5g
- Protein: 32g
- Vitamin A: 816IU
- Vitamin C: 0mg
- Calcium: 737mg
- Iron: 1.6mg
