I promise this Creamy Mac And Cheese delivers that ridiculous, silky, next-level cheesiness that ruins every other mac for life.
I’m obsessed with Tini’s Viral TikTok Mac And Cheese because it tastes like serious, unapologetic cheese joy. I love how the creamy mac and cheese coats every elbow macaroni and makes me forget takeout.
But it’s not froufrou or trying too hard, just bold cheddar flavor that hits like a culinary mic drop. I adore that this Mac N Cheese Recipe feels like comfort without the fake-sentiment drama.
It’s messy, squeaky, and honest. One bite and I’m hooked, reaching for another forkful even though I said I wouldn’t.
I say worth it.
Ingredients
- Elbow macaroni, the comfy pasta that soaks up cheesy sauce.
- Unsalted butter, makes it rich and a little silky.
- All purpose flour, gives the sauce that thick, clingy body.
- Whole milk, keeps it creamy without being too heavy.
- Heavy cream, basically makes every bite extra indulgent and smooth.
- Sharp cheddar, packs the punchy, tangy cheese flavor you crave.
- Mozzarella, brings gooey stretch and mild, melty comfort.
- Parmesan, adds salty nutty depth and a little bite.
- Dijon mustard, wakes up the cheese with subtle zip.
- Kosher salt, pulls all the flavors together, don’t skip.
- Black pepper, gives gentle heat and a peppery finish.
- Garlic powder, adds cozy savory notes without fresh garlic fuss.
- Onion powder, basically rounds out the savory base flavors.
- Panko breadcrumbs, for crunchy topping that contrasts the creaminess.
- Olive oil or melted butter, helps breadcrumbs crisp and brown.
Ingredient Quantities
- 8 ounces elbow macaroni (about 2 cups dry)
- 3 tablespoons unsalted butter, plus extra for breadcrumbs if using
- 2 tablespoons all purpose flour
- 2 cups whole milk, room temp if possible
- 1/2 cup heavy cream (optional but makes it extra creamy)
- 2 cups sharp cheddar, shredded (pack it down when you measure)
- 1/2 cup mozzarella, shredded
- 1/4 cup grated Parmesan
- 1 teaspoon Dijon mustard or yellow mustard
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup panko breadcrumbs (optional for topping)
- 1 tablespoon olive oil or melted butter for tossing breadcrumbs
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 7 minutes; drain and set aside, saving a little pasta water in case you need to thin the sauce.
2. In the same pot melt 3 tablespoons unsalted butter over medium heat, then sprinkle in 2 tablespoons all purpose flour and whisk constantly for about 1 minute until it smells toasty but not brown.
3. Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, scraping the bottom of the pot and whisking until smooth; bring to a gentle simmer until the sauce thickens, about 3 to 5 minutes.
4. Lower the heat to low and stir in 1 teaspoon Dijon or yellow mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon onion powder; taste and adjust seasoning if needed.
5. Remove the pot from heat and fold in 2 cups sharp cheddar (packed down when you measured) plus 1/2 cup mozzarella and 1/4 cup grated Parmesan, stirring until melted and creamy; if it’s too thick add a splash of the reserved pasta water or milk.
6. Return the drained macaroni to the pot and toss gently so every noodle is coated in the cheesy sauce; keep it on very low heat just to warm everything together.
7. If you like extra creaminess, stir in a couple tablespoons more cream or milk now, but don’t overheat or the cheese might get grainy.
8. For a crunchy topping, toss 1/2 cup panko breadcrumbs with 1 tablespoon olive oil or melted butter and a pinch of salt until evenly coated.
9. If using the crumbs, spread the mac and cheese in an oven safe dish, sprinkle the panko on top and broil on high for 1 to 2 minutes until golden, watching closely so it doesn’t burn; serve immediately.
Equipment Needed
1. Large pot (for boiling the pasta and making the sauce)
2. Colander (to drain the macaroni)
3. Whisk (for the roux and smoothing the milk)
4. Wooden spoon or heatproof spatula (for stirring and folding in cheese)
5. Measuring cups and spoons (for milk, cream, spices and flour)
6. Box grater or pre-shredded cheese (if shredding your own cheddar and parmesan)
7. Oven safe casserole dish or baking dish (for the breadcrumb topping)
8. Small bowl (to toss panko with oil or butter)
9. Oven mitts or potholders (for handling the hot dish under the broiler)
FAQ
Tini’s Viral TikTok Mac And Cheese Recipe Substitutions and Variations
- 8 ounces elbow macaroni: use 8 ounces small shells, penne, or cavatappi for more sauce catch. For gluten free, swap one for one but watch cook time, they can get mushy.
- 2 cups whole milk + 1/2 cup heavy cream: use 2 1/2 cups half and half for similar richness, or 2 cups 2% milk plus 2 tablespoons melted butter if you dont have cream, or 2 cups evaporated milk for extra body.
- 2 cups sharp cheddar: swap with 2 cups medium cheddar for a milder flavor, or use 1 1/2 cups cheddar + 1/2 cup Colby Jack or monterey jack for creamier melt. Smoked gouda works too if you want a smoky twist, use same volume.
- 1/2 cup panko breadcrumbs: use 1/2 cup crushed Ritz or saltine crackers, or 1/2 cup crushed potato chips for crunch and salt. Or skip topping and stir 1/4 cup extra parmesan into the pasta instead.
Pro Tips
1) Don’t overcook the pasta. Stop it about 1 minute before al dente, rinse briefly with hot water to get rid of excess starch if the sauce feels gummy, then toss with a tiny bit of butter so the noodles dont clump while you finish the sauce.
2) Warm the milk before adding it to the roux. Cold milk makes lumps and slows things down. If you forget, whisk like crazy and strain if needed. Also keep the heat low once the cheese goes in so it stays silky and not grainy.
3) Pack the cheddar when you measure. It sounds picky but packed cheese means more cheese in the sauce and a better melt. If the sauce seems too thick, add reserved pasta water by the tablespoon until it flows nicely.
4) For the topping, toss panko with oil or melted butter and a pinch of salt then broil for just 1 minute. Watch it the whole time, it goes from golden to burned in seconds. If you want extra flavor, mix in a little smoked paprika or finely chopped garlic.
Tini's Viral TikTok Mac And Cheese Recipe
I promise this Creamy Mac And Cheese delivers that ridiculous, silky, next-level cheesiness that ruins every other mac for life.
4
servings
855
kcal
Equipment: 1. Large pot (for boiling the pasta and making the sauce)
2. Colander (to drain the macaroni)
3. Whisk (for the roux and smoothing the milk)
4. Wooden spoon or heatproof spatula (for stirring and folding in cheese)
5. Measuring cups and spoons (for milk, cream, spices and flour)
6. Box grater or pre-shredded cheese (if shredding your own cheddar and parmesan)
7. Oven safe casserole dish or baking dish (for the breadcrumb topping)
8. Small bowl (to toss panko with oil or butter)
9. Oven mitts or potholders (for handling the hot dish under the broiler)
Ingredients
-
8 ounces elbow macaroni (about 2 cups dry)
-
3 tablespoons unsalted butter, plus extra for breadcrumbs if using
-
2 tablespoons all purpose flour
-
2 cups whole milk, room temp if possible
-
1/2 cup heavy cream (optional but makes it extra creamy)
-
2 cups sharp cheddar, shredded (pack it down when you measure)
-
1/2 cup mozzarella, shredded
-
1/4 cup grated Parmesan
-
1 teaspoon Dijon mustard or yellow mustard
-
1 teaspoon kosher salt, more to taste
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon garlic powder
-
1/4 teaspoon onion powder
-
1/2 cup panko breadcrumbs (optional for topping)
-
1 tablespoon olive oil or melted butter for tossing breadcrumbs
Directions
- Bring a large pot of salted water to a boil and cook 8 ounces elbow macaroni until just shy of al dente, about 7 minutes; drain and set aside, saving a little pasta water in case you need to thin the sauce.
- In the same pot melt 3 tablespoons unsalted butter over medium heat, then sprinkle in 2 tablespoons all purpose flour and whisk constantly for about 1 minute until it smells toasty but not brown.
- Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, scraping the bottom of the pot and whisking until smooth; bring to a gentle simmer until the sauce thickens, about 3 to 5 minutes.
- Lower the heat to low and stir in 1 teaspoon Dijon or yellow mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon onion powder; taste and adjust seasoning if needed.
- Remove the pot from heat and fold in 2 cups sharp cheddar (packed down when you measured) plus 1/2 cup mozzarella and 1/4 cup grated Parmesan, stirring until melted and creamy; if it’s too thick add a splash of the reserved pasta water or milk.
- Return the drained macaroni to the pot and toss gently so every noodle is coated in the cheesy sauce; keep it on very low heat just to warm everything together.
- If you like extra creaminess, stir in a couple tablespoons more cream or milk now, but don’t overheat or the cheese might get grainy.
- For a crunchy topping, toss 1/2 cup panko breadcrumbs with 1 tablespoon olive oil or melted butter and a pinch of salt until evenly coated.
- If using the crumbs, spread the mac and cheese in an oven safe dish, sprinkle the panko on top and broil on high for 1 to 2 minutes until golden, watching closely so it doesn’t burn; serve immediately.
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: 367g
- Total number of serves: 4
- Calories: 855kcal
- Fat: 51g
- Saturated Fat: 30g
- Trans Fat: 0.4g
- Polyunsaturated: 2.5g
- Monounsaturated: 10g
- Cholesterol: 142mg
- Sodium: 901mg
- Potassium: 395mg
- Carbohydrates: 62g
- Fiber: 4g
- Sugar: 7g
- Protein: 33.5g
- Vitamin A: 1250IU
- Vitamin C: 0mg
- Calcium: 702mg
- Iron: 1.5mg
