Tini’s Viral TikTok Mac And Cheese Recipe

I tried Tini’s viral Creamy Mac And Cheese and honestly I’m not letting anyone else near my dinner table for a while.

I’m obsessed with Tini’s Viral TikTok Mac And Cheese because it hits that satisfying spot in my brain. I love the way the creamy mac and cheese sticks to your spoon and the cheddar singes the edges while still staying molten inside.

It’s not fancy, it’s a brutal food fix I crave on crappy days. And the mix of sharp cheddar and cream cheese makes every bite insanely rich without being cloying.

Best Mac N Cheese Recipe? Yeah, maybe.

I keep dreaming about spoonfuls at midnight. Pure, messy cheese joy.

No guilt, just want. More, please, always.

Do not judge.

Ingredients

• Elbow macaroni: Basically the cozy, chewy vehicle for all that cheesy goodness.
• Unsalted butter: Adds silkiness and helps the sauce taste rounded, not salty.
• Cream cheese: It’s what makes the sauce dreamy and clingy to noodles.
• Whole milk: Keeps things creamy and not too heavy, classic comfort base.
• Heavy cream or splash of milk: Plus a richer mouthfeel if you want it decadent.
• Sharp cheddar: Brings bold, tangy cheddar punch and that signature mac taste.
• Mozzarella or Monterey Jack: Melty, stretchy texture that makes bites extra fun.
• Kosher salt: Brings out flavors so the cheese actually sings, not dull.
• Black pepper: A little heat and bite to cut the richness.
• Garlic powder: Warm, savory hint without fresh garlic fuss.
• Onion powder: Adds subtle sweetness and depth in the background.
• Dry mustard powder: Basically boosts cheddar sharpness, optional but clever.
• Smoked or regular paprika: Adds color and a mild smoky note.
• Hot sauce or Sriracha: Optional kick that livens up each cheesy spoonful.
• Reserved pasta water: Plus helps loosen sauce and makes it cling better.
• Panko and melted butter topping: Crunchy, golden finish that contrasts creamy pasta.

Ingredient Quantities

• 8 ounces elbow macaroni (about 2 cups, a little more or less is fine)
• 4 tablespoons unsalted butter
• 4 ounces cream cheese, room temperature
• 2 cups whole milk
• 1/2 cup heavy cream or a splash more milk if you dont have it
• 2 cups sharp cheddar, shredded (packed)
• 1 cup mozzarella or Monterey Jack, shredded
• 1 teaspoon kosher salt, plus more if needed
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry mustard powder (optional but nice)
• 1/4 teaspoon smoked paprika or regular paprika
• 1 teaspoon hot sauce or Sriracha, optional for a little kick
• 1/2 cup reserved pasta cooking water
• Optional crispy topping: 1/2 cup panko breadcrumbs and 1 tablespoon melted butter

How to Make this

1. Bring a large pot of salted water to a boil and cook 8 ounces elbow macaroni until just shy of al dente, about 1 minute less than package directions; reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.

2. Return the empty pot to medium heat and melt 4 tablespoons unsalted butter. Add 4 ounces room temperature cream cheese and stir until it starts to soften and loosen.

3. Slowly pour in 2 cups whole milk and 1/2 cup heavy cream (or a splash more milk if you don’t have heavy cream), whisking constantly so the cream cheese fully melts into a smooth sauce.

4. Bring the milk mixture to a gentle simmer, not a hard boil, stirring so it doesn’t scorch on the bottom. Turn the heat down if it starts to bubble too hard.

5. Remove the pot from heat and add 2 cups sharp cheddar, packed and shredded, plus 1 cup shredded mozzarella or Monterey Jack. Stir until the cheeses melt into a silky sauce. If it seems thick or gluey, stir in some of the reserved pasta water a little at a time until you get a creamy consistency.

6. Season the cheese sauce with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dry mustard powder if using, and 1/4 teaspoon smoked or regular paprika. Add 1 teaspoon hot sauce or Sriracha if you want a kick; taste and adjust salt or pepper as needed.

7. Return the drained macaroni to the pot and stir until every noodle is coated in that creamy sauce. Warm through for a minute so the pasta soaks up a bit of the sauce.

8. If you want the crunchy topping, preheat the broiler and mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter. Sprinkle the panko evenly over the mac and cheese.

9. Put the pot or an oven safe dish under the broiler for 1 to 2 minutes, watching very closely, until the crumbs are golden brown. Broiling times vary so don’t walk away.

10. Let it sit for a couple minutes so the sauce sets slightly, then serve warm. Leftovers reheat with a splash of milk to loosen things up.

Equipment Needed

1. Large pot (for boiling pasta and making the sauce)
2. Colander or strainer (to drain the macaroni)
3. Measuring cups and spoons (for milk, cream, butter, spices)
4. Whisk (to blend the cream cheese into the milk smoothly)
5. Heatproof spatula or wooden spoon (for stirring cheese into sauce)
6. Box grater or hand grater (if you need to shred the cheese fresh)
7. Ovenproof baking dish or broiler-safe pot (for the crunchy topping step)
8. Small bowl (to toss panko with melted butter before topping)

FAQ

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

• Elbow macaroni: corkscrew fusilli, penne, or small shells work great if you dont have elbows
• Cream cheese: use mascarpone for a richer sauce, ricotta for a lighter texture, or a mild goat cheese for tang
• Whole milk / heavy cream: use 2% milk plus an extra tablespoon of butter, half and half, or unsweetened almond milk in a pinch (sauce will be a bit thinner)
• Sharp cheddar: try aged Gouda for smokiness, Colby Jack for milder flavor, or a blend of white cheddar and Parmesan for extra sharpness

Pro Tips

1) Don’t overcook the pasta. Pull it out a minute or so before it’s done, because it’ll finish cooking in the sauce and you want some chew. If you forget and it’s a bit too soft, stir in an extra splash of milk when reheating to restore creaminess.

2) Shred your own cheese, don’t use pre-shredded. Pre-shredded has anti-caking stuff that makes the sauce grainy. Toss the blocks through a box grater and pack the shreds gently so they melt smooth.

3) Warm the milk a little before adding it to the cream cheese. Cold milk can shock the cream cheese and make lumps. Whisk as you pour and if you still get tiny lumps, a quick hand whisk or immersion blender fixes it right up.

4) Use the reserved pasta water like magic glue. Add it slowly, only as needed, until the sauce is glossy and coats the noodles. Start with a tablespoon at a time, you can always add more but you can’t take it away.

5) If you want a crunchy top, toast the panko in a skillet with the butter first instead of just broiling. It browns more evenly and stays crispy longer. And watch the broiler constantly, it goes from golden to burned in seconds.

Tini's Viral TikTok Mac And Cheese Recipe

Recipe by James Level

0.0 from 0 votes

I tried Tini's viral Creamy Mac And Cheese and honestly I'm not letting anyone else near my dinner table for a while.

Pin

Servings

4

servings

Calories

885

kcal

Equipment: 1. Large pot (for boiling pasta and making the sauce)
2. Colander or strainer (to drain the macaroni)
3. Measuring cups and spoons (for milk, cream, butter, spices)
4. Whisk (to blend the cream cheese into the milk smoothly)
5. Heatproof spatula or wooden spoon (for stirring cheese into sauce)
6. Box grater or hand grater (if you need to shred the cheese fresh)
7. Ovenproof baking dish or broiler-safe pot (for the crunchy topping step)
8. Small bowl (to toss panko with melted butter before topping)

Ingredients

• 8 ounces elbow macaroni (about 2 cups, a little more or less is fine)

• 4 tablespoons unsalted butter

• 4 ounces cream cheese, room temperature

• 2 cups whole milk

• 1/2 cup heavy cream or a splash more milk if you dont have it

• 2 cups sharp cheddar, shredded (packed)

• 1 cup mozzarella or Monterey Jack, shredded

• 1 teaspoon kosher salt, plus more if needed

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dry mustard powder (optional but nice)

• 1/4 teaspoon smoked paprika or regular paprika

• 1 teaspoon hot sauce or Sriracha, optional for a little kick

• 1/2 cup reserved pasta cooking water

• Optional crispy topping: 1/2 cup panko breadcrumbs and 1 tablespoon melted butter

Directions

• Bring a large pot of salted water to a boil and cook 8 ounces elbow macaroni until just shy of al dente, about 1 minute less than package directions; reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
• Return the empty pot to medium heat and melt 4 tablespoons unsalted butter. Add 4 ounces room temperature cream cheese and stir until it starts to soften and loosen.
• Slowly pour in 2 cups whole milk and 1/2 cup heavy cream (or a splash more milk if you don’t have heavy cream), whisking constantly so the cream cheese fully melts into a smooth sauce.
• Bring the milk mixture to a gentle simmer, not a hard boil, stirring so it doesn't scorch on the bottom. Turn the heat down if it starts to bubble too hard.
• Remove the pot from heat and add 2 cups sharp cheddar, packed and shredded, plus 1 cup shredded mozzarella or Monterey Jack. Stir until the cheeses melt into a silky sauce. If it seems thick or gluey, stir in some of the reserved pasta water a little at a time until you get a creamy consistency.
• Season the cheese sauce with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dry mustard powder if using, and 1/4 teaspoon smoked or regular paprika. Add 1 teaspoon hot sauce or Sriracha if you want a kick; taste and adjust salt or pepper as needed.
• Return the drained macaroni to the pot and stir until every noodle is coated in that creamy sauce. Warm through for a minute so the pasta soaks up a bit of the sauce.
• If you want the crunchy topping, preheat the broiler and mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter. Sprinkle the panko evenly over the mac and cheese.
• Put the pot or an oven safe dish under the broiler for 1 to 2 minutes, watching very closely, until the crumbs are golden brown. Broiling times vary so don’t walk away.
• Let it sit for a couple minutes so the sauce sets slightly, then serve warm. Leftovers reheat with a splash of milk to loosen things up.

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: 225g
• Total number of serves: 4
• Calories: 885kcal
• Fat: 60.5g
• Saturated Fat: 37.3g
• Trans Fat: 0.3g
• Polyunsaturated: 1.5g
• Monounsaturated: 10g
• Cholesterol: 208mg
• Sodium: 745mg
• Potassium: 320mg
• Carbohydrates: 50.5g
• Fiber: 2g
• Sugar: 6.8g
• Protein: 34g
• Vitamin A: 1500IU
• Vitamin C: 0.1mg
• Calcium: 437mg
• Iron: 1.1mg