Tini’s Viral TikTok Mac And Cheese Recipe

I made Tini’s Creamy Mac And Cheese and I’m not saying it’s borderline criminal, but you should keep scrolling to see why.

I’m obsessed with Tini’s Viral TikTok Mac And Cheese because it’s that creamy, stupidly cheesy thing I crave on bad days and brag about on good ones. I love that it hits like the best mac n cheese recipe you can pull from pantry scraps, somehow richer than it has a right to be.

Sharp cheddar and cream cheese give it a tangy, melty heart that grabs you. It’s simple but not boring.

Seriously, one pot and you end up with the kind of Cheesy Mac And Cheese that makes me cancel plans. Worth every spoonful, no lie.

I swear.

Ingredients

• Basically the chewy pasta base, it soaks up all that cheesy sauce.
• Plus it cooks the pasta and keeps things simple and fast.
• Basically the creamy backbone, makes the sauce lush and silky.
• Plus butter adds richness and a smooth, velvety mouthfeel.
• Sharp cheddar gives a bold, tangy melty cheese punch.
• Basically Parmesan brings salty umami and a little savory bite.
• Plus cream cheese makes the sauce ultra-creamy and slightly tangy.
• Kosher salt wakes up flavors, don’t forget to taste as you go.
• Basically black pepper adds warm, sharp contrast to the richness.
• Plus garlic powder gives easy garlicky warmth without chopping.
• Onion powder adds subtle sweetness and rounds out the cheese.
• Basically smoked paprika adds gentle smokiness and a pretty color.
• Plus chopped chives or parsley add fresh brightness and color.

Ingredient Quantities

• 8 oz elbow macaroni (about 2 cups dry)
• 4 cups water
• 2 cups whole milk (you can use 2% if thats what you got)
• 4 tablespoons unsalted butter
• 8 oz sharp cheddar, shredded (about 2 cups packed)
• 1/2 cup grated Parmesan
• 4 oz cream cheese, cubed (softened helps melt easier)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional but adds nice flavor)
• Optional garnish: chopped chives or parsley

How to Make this

1. Put 8 oz elbow macaroni, 4 cups water, 2 cups milk, 4 tablespoons butter and 1 teaspoon kosher salt in a large pot and stir once to separate the pasta so it does not clump.

2. Turn heat to medium high and bring to a gentle boil, then lower to medium low so it simmers. Stir every couple minutes so the noodles cook evenly and don’t stick.

3. Simmer uncovered about 7 to 9 minutes, or until pasta is tender but still slightly firm in the center. Keep an eye on it because you want some milk to remain in the pot to help make the sauce.

4. When pasta is nearly done, turn off the heat and immediately add 4 oz cream cheese cubed so it melts into the hot pasta; stir briskly to break it up and make a smooth base.

5. Add 8 oz shredded sharp cheddar and 1/2 cup grated Parmesan a handful at a time, stirring between additions so the cheeses melt evenly and you get a creamy texture.

6. Stir in 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon smoked paprika, tasting as you go and adjusting salt if needed.

7. If the sauce is too thick, add a splash of milk and stir until you reach your desired creaminess. If it’s too thin, return to very low heat and stir constantly until it thickens slightly.

8. Let the mac sit off the heat for one to two minutes to settle and thicken a bit more, then give it a final stir to make it silky.

9. Spoon into bowls and finish with an optional sprinkle of chopped chives or parsley for color and a little fresh bite.

10. Serve warm. This is best eaten right away but will keep in the fridge for a couple days and reheats well with a splash of milk to loosen it up.

Equipment Needed

1. Large heavy-bottomed pot (to cook pasta and make the sauce in one pan)
2. Wooden spoon or heatproof silicone spatula (for stirring so cheese doesnt stick)
3. Measuring cups (for water and milk)
4. Measuring spoons (for salt and spices)
5. Box grater or pre-shredded cheese (if your cheddar isnt shredded)
6. Small knife and cutting board (to cube the cream cheese and chop herbs)
7. Colander or fine mesh strainer (optional, if you need to drain any excess water)
8. Whisk (to smooth out cream cheese if needed)
9. Serving bowls and a ladle or large spoon

FAQ

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

• Elbow macaroni: swap for cavatappi, shells, or penne if you want more sauce pockets or a different bite. Same cooking time usually works but check early so it dont get mushy.
• Whole milk: use half-and-half for creamier mac, or stir together 1 cup milk + 1/2 cup heavy cream for richness; for a lighter version try 2% or even unsweetened almond milk in a pinch, though flavor will be milder.
• Sharp cheddar: swap with a mix of cheddar + Gruyere or cheddar + Monterey Jack for extra melt and nuttiness; if you only got mild cheddar, add a bit more salt for punch.
• Cream cheese: use neufchatel (lower fat) or mascarpone for super creamy texture, or stir in 1/4 cup sour cream as a tangy alternative that still keeps it rich.

Pro Tips

– Don’t dump all the cheese in at once, add it in handfuls and stir between additions so it melts smooth, otherwise you might get clumps or grainy spots.

– If the sauce looks too thin when you turn off the heat, let it sit for a minute or two before freaking out, it will thicken as it cools; if it’s still thin add a splash of milk and mix, a little at a time.

– Cube the cream cheese and let it sit at room temp for 15 minutes so it softens, it melts way easier and you won’t end up with little gooey lumps.

– Stir often while it’s simmering, especially the last few minutes, pasta sticks and burns fast, and keep some milk in the pot so the sauce has something to cling to.

Tini's Viral TikTok Mac And Cheese Recipe

Recipe by James Level

0.0 from 0 votes

I made Tini's Creamy Mac And Cheese and I'm not saying it's borderline criminal, but you should keep scrolling to see why.

Pin

Servings

4

servings

Calories

766

kcal

Equipment: 1. Large heavy-bottomed pot (to cook pasta and make the sauce in one pan)
2. Wooden spoon or heatproof silicone spatula (for stirring so cheese doesnt stick)
3. Measuring cups (for water and milk)
4. Measuring spoons (for salt and spices)
5. Box grater or pre-shredded cheese (if your cheddar isnt shredded)
6. Small knife and cutting board (to cube the cream cheese and chop herbs)
7. Colander or fine mesh strainer (optional, if you need to drain any excess water)
8. Whisk (to smooth out cream cheese if needed)
9. Serving bowls and a ladle or large spoon

Ingredients

• 8 oz elbow macaroni (about 2 cups dry)

• 4 cups water

• 2 cups whole milk (you can use 2% if thats what you got)

• 4 tablespoons unsalted butter

• 8 oz sharp cheddar, shredded (about 2 cups packed)

• 1/2 cup grated Parmesan

• 4 oz cream cheese, cubed (softened helps melt easier)

• 1 teaspoon kosher salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon smoked paprika (optional but adds nice flavor)

• Optional garnish: chopped chives or parsley

Directions

• Put 8 oz elbow macaroni, 4 cups water, 2 cups milk, 4 tablespoons butter and 1 teaspoon kosher salt in a large pot and stir once to separate the pasta so it does not clump.
• Turn heat to medium high and bring to a gentle boil, then lower to medium low so it simmers. Stir every couple minutes so the noodles cook evenly and don’t stick.
• Simmer uncovered about 7 to 9 minutes, or until pasta is tender but still slightly firm in the center. Keep an eye on it because you want some milk to remain in the pot to help make the sauce.
• When pasta is nearly done, turn off the heat and immediately add 4 oz cream cheese cubed so it melts into the hot pasta; stir briskly to break it up and make a smooth base.
• Add 8 oz shredded sharp cheddar and 1/2 cup grated Parmesan a handful at a time, stirring between additions so the cheeses melt evenly and you get a creamy texture.
• Stir in 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon smoked paprika, tasting as you go and adjusting salt if needed.
• If the sauce is too thick, add a splash of milk and stir until you reach your desired creaminess. If it’s too thin, return to very low heat and stir constantly until it thickens slightly.
• Let the mac sit off the heat for one to two minutes to settle and thicken a bit more, then give it a final stir to make it silky.
• Spoon into bowls and finish with an optional sprinkle of chopped chives or parsley for color and a little fresh bite.
• Serve warm. This is best eaten right away but will keep in the fridge for a couple days and reheats well with a splash of milk to loosen it 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: 524g
• Total number of serves: 4
• Calories: 766kcal
• Fat: 48.1g
• Saturated Fat: 29.1g
• Trans Fat: 0.8g
• Polyunsaturated: 2.5g
• Monounsaturated: 10g
• Cholesterol: 160.5mg
• Sodium: 1322mg
• Potassium: 356mg
• Carbohydrates: 51.8g
• Fiber: 2g
• Sugar: 6g
• Protein: 32g
• Vitamin A: 1081IU
• Vitamin C: 0.5mg
• Calcium: 734mg
• Iron: 1.1mg