I finally cracked the Creamy Mac And Cheese everyone’s raving about and I promise it’s the kind of one-pot cheat that makes pantry staples taste like a party.
I’m obsessed with Tini’s Viral TikTok Mac And Cheese because it’s dumb-simple and hits like a flavor punch. I love that gooey, saucy vibe, no fuss, just pure Cheesy Mac And Cheese that makes me forget takeout.
Creamy Mac And Cheese is my go-to when I want something ridiculously satisfying without prestige. The cheddar melt is wild, thanks to 2 cups shredded sharp cheddar cheese and 2 1/2 cups whole milk that keep it silky.
But it’s unapologetically rich and addictive. Messy spoonfuls.
I eat it straight from the pot, and yeah I judge people who don’t lick the bowl.
Ingredients
- Elbow macaroni, it grabs cheesy sauce in every cozy bite.
- Whole milk, it gives a rich, creamy base you’ll love.
- Water keeps the pasta loose so it won’t get gluey.
- Unsalted butter adds richness, it’s the silky backbone of the sauce.
- Kosher salt seasons everything evenly, don’t oversalt or it’s overwhelming.
- Black pepper brings little pops of heat and sharpness.
- Sharp cheddar delivers bold, melty cheese flavor and serious comfort.
- Parmesan adds tangy umami and sharp savory depth to balance.
- Garlic powder gives easy garlic flavor without chopping or fuss.
- Plus smoked paprika adds a warm, subtle smoky hint if used.
- Cream cheese makes the sauce ultra creamy and luxuriously smooth.
- Basically chopped parsley adds a fresh pop of green color.
- Basically chopped chives give oniony brightness and nice visual contrast.
Ingredient Quantities
- 8 oz elbow macaroni (about 2 cups dry)
- 2 1/2 cups whole milk (you can use 2% if that’s what you got)
- 1 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese, packed a bit for extra cheesiness
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional, but I like the little kick)
- 2 ounces cream cheese (about 1/4 cup, room temp helps it melt smoother)
- Optional garnish: chopped parsley or chives for color
How to Make this
1. Put 8 oz elbow macaroni, 2 1/2 cups whole milk, 1 cup water, 2 tablespoons butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika into a large pot over medium-high heat; bring to a gentle simmer while stirring so the pasta doesn’t clump.
2. Once it’s simmering, reduce heat to medium-low and keep stirring every minute or so; cook until the pasta is tender and most of the liquid is absorbed, about 8 to 10 minutes. Don’t walk away or it will stick to the bottom.
3. Turn the heat to low. Add 2 ounces room temperature cream cheese and stir until smooth and fully melted into the pasta; this helps make the sauce extra creamy.
4. Gradually stir in 2 cups shredded sharp cheddar cheese, a handful at a time, so it melts evenly and you don’t get clumps. If the sauce looks too thick, splash in a little more milk to loosen it.
5. Fold in 1/2 cup grated Parmesan cheese and taste, adjust salt and pepper if needed. Keep the pot on very low so the cheeses melt but don’t separate.
6. If the mac seems gluey, add another tablespoon or two of milk and stir vigorously for a minute; that usually smooths it out. Also using room temp cream cheese and freshly shredded cheddar helps avoid graininess.
7. Turn off the heat and let the mac sit in the pot for 1 to 2 minutes so the sauce sets slightly. Give it one final stir to combine everything.
8. Spoon into bowls and finish with a little extra cracked black pepper and a sprinkle of smoked paprika if you like the smoky note.
9. Optional: top with chopped parsley or chives for color, and serve hot. Leftovers reheat well with a splash of milk in the microwave or on the stove.
Equipment Needed
1. Large heavy-bottomed pot (for cooking the pasta and finishing the sauce)
2. Wooden spoon or heatproof silicone spatula (stirring without scratching)
3. Measuring cups and measuring spoons
4. Kitchen thermometer or instant-read thermometer (optional, helps avoid overheating cheese)
5. Box grater or handheld cheese grater (for shredding cheddar and grating Parmesan)
6. Fine-mesh colander or strainer (if you need to drain any excess liquid)
7. Rubber spatula (for scraping the pot and folding in cheeses)
8. Chef knife and small cutting board (for chopping parsley or chives)
9. Serving bowls and a large serving spoon
FAQ
Tini’s Viral TikTok Mac And Cheese Recipe Substitutions and Variations
- Whole milk: swap with 2% plus a tablespoon of heavy cream or 2 tablespoons of butter for richer texture, or use half-and-half if you want it extra creamy.
- Sharp cheddar: use a mix of Monterey Jack and Colby, or try Gruyere for nuttier flavor; just shred it yourself so it melts better instead of pre-shredded stuff.
- Cream cheese: substitute with mascarpone or a couple tablespoons of sour cream to keep it tangy and smooth, just add it at the end so it melts nice.
- Elbow macaroni: any small pasta like shells, cavatappi, or small penne will work; cook to the same al dente so the sauce clings good.
Pro Tips
1) Use freshly shredded cheddar, not the pre-shredded stuff. The boxed kind usually has anti-caking powders that make the sauce grainy, so shred a block quick with a box grater. It melts smoother and tastes way better.
2) Warm the milk a little before adding it to the pot. Cold milk shocks the cheese and can cause clumping. Just microwave 20 to 30 seconds or heat in a small pan until it’s barely warm to the touch.
3) Stir often but don’t stir constantly once the pasta is almost done. Too much stirring while it’s still soupy can break down the starch and make it gluey, but letting it sit without any stirring will make it stick. Find a middle ground, and scrape the bottom so nothing burns.
4) If it gets too thick or gluey after the cheese goes in, don’t panic. Add a splash of milk or even a teaspoon of olive oil and whisk vigorously to loosen it up. Let it sit off the heat for a minute before re-stirring so the sauce relaxes and comes back together.
Tini's Viral TikTok Mac And Cheese Recipe
I finally cracked the Creamy Mac And Cheese everyone's raving about and I promise it's the kind of one-pot cheat that makes pantry staples taste like a party.
4
servings
676
kcal
Equipment: 1. Large heavy-bottomed pot (for cooking the pasta and finishing the sauce)
2. Wooden spoon or heatproof silicone spatula (stirring without scratching)
3. Measuring cups and measuring spoons
4. Kitchen thermometer or instant-read thermometer (optional, helps avoid overheating cheese)
5. Box grater or handheld cheese grater (for shredding cheddar and grating Parmesan)
6. Fine-mesh colander or strainer (if you need to drain any excess liquid)
7. Rubber spatula (for scraping the pot and folding in cheeses)
8. Chef knife and small cutting board (for chopping parsley or chives)
9. Serving bowls and a large serving spoon
Ingredients
-
8 oz elbow macaroni (about 2 cups dry)
-
2 1/2 cups whole milk (you can use 2% if that's what you got)
-
1 cup water
-
2 tablespoons unsalted butter
-
1 teaspoon kosher salt (adjust to taste)
-
1/2 teaspoon black pepper
-
2 cups shredded sharp cheddar cheese, packed a bit for extra cheesiness
-
1/2 cup grated Parmesan cheese
-
1/2 teaspoon garlic powder
-
1/4 teaspoon smoked paprika (optional, but I like the little kick)
-
2 ounces cream cheese (about 1/4 cup, room temp helps it melt smoother)
-
Optional garnish: chopped parsley or chives for color
Directions
- Put 8 oz elbow macaroni, 2 1/2 cups whole milk, 1 cup water, 2 tablespoons butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika into a large pot over medium-high heat; bring to a gentle simmer while stirring so the pasta doesn’t clump.
- Once it’s simmering, reduce heat to medium-low and keep stirring every minute or so; cook until the pasta is tender and most of the liquid is absorbed, about 8 to 10 minutes. Don’t walk away or it will stick to the bottom.
- Turn the heat to low. Add 2 ounces room temperature cream cheese and stir until smooth and fully melted into the pasta; this helps make the sauce extra creamy.
- Gradually stir in 2 cups shredded sharp cheddar cheese, a handful at a time, so it melts evenly and you don’t get clumps. If the sauce looks too thick, splash in a little more milk to loosen it.
- Fold in 1/2 cup grated Parmesan cheese and taste, adjust salt and pepper if needed. Keep the pot on very low so the cheeses melt but don’t separate.
- If the mac seems gluey, add another tablespoon or two of milk and stir vigorously for a minute; that usually smooths it out. Also using room temp cream cheese and freshly shredded cheddar helps avoid graininess.
- Turn off the heat and let the mac sit in the pot for 1 to 2 minutes so the sauce sets slightly. Give it one final stir to combine everything.
- Spoon into bowls and finish with a little extra cracked black pepper and a sprinkle of smoked paprika if you like the smoky note.
- Optional: top with chopped parsley or chives for color, and serve hot. Leftovers reheat well with a splash of milk in the microwave or on the stove.
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: 423g
- Total number of serves: 4
- Calories: 676kcal
- Fat: 39.5g
- Saturated Fat: 23.7g
- Trans Fat: 0.25g
- Polyunsaturated: 4.5g
- Monounsaturated: 11.25g
- Cholesterol: 119.5mg
- Sodium: 764mg
- Potassium: 398mg
- Carbohydrates: 51.8g
- Fiber: 2g
- Sugar: 8.8g
- Protein: 31.5g
- Vitamin A: 1250IU
- Vitamin C: 0mg
- Calcium: 743mg
- Iron: 1.3mg
