Kimmy’s Kreations Mac and Cheese Recipe

I really love mac and cheese. It is one of my favorite comfort foods. Kimberly Villalobos, also known as Kimmy’s Kreations, makes an amazing version of it. She is from NYC and is known for her southern-style cooking. Her mac and cheese became very popular on TikTok, and many people wanted to try it.

When I tried her recipe, I liked it right away. It is made without a roux and without eggs. The sauce is creamy and full of cheese. I make this mac and cheese for holidays and special meals. It is always the first dish to go. The noodles hold the sauce well, and the flavor is rich and comforting.

Today, I am sharing my copycat version of Kimmy’s Kreations mac and cheese. You can make it at home with simple steps and enjoy it with the people you love.

What Makes Kimmy’s Kreations Mac and Cheese Special

This mac and cheese recipe skips the traditional roux. Most recipes need butter and flour cooked together first. Not this one. I just warm heavy cream and melt cheese right into it. No whisking flour or worrying about lumps. The method saves time and effort.

Another great thing is the no-egg approach. Some baked mac and cheese recipes use eggs to bind everything. This version relies on the natural creaminess of the cheese blend. The result is smooth, velvety sauce that coats every noodle.

I season the pasta water with chicken bouillon. This adds deep flavor from the start. The cheese mixture includes sharp cheddar, mozzarella, and Gruyère. Each cheese brings something different. Together they create the perfect balance of tangy, mild, and nutty flavors.

Kimmy’s Kreations Mac and Cheese Ingredients & Substitutions

• Elbow Macaroni (1 pound): This small tube-shaped pasta holds the cheese sauce in every curve. The ridges help sauce stick better. You can swap this with shells, cavatappi, or penne. Any short pasta shape works well.
• Water (8-10 cups): This cooks the pasta. The amount depends on your pot size. Just use enough to cover the noodles completely.
• Chicken Bouillon (1 tablespoon): Adds deep, savory flavor to the pasta. Powder or paste both work fine. This adds savory depth to the pasta itself. Vegetable bouillon works too for a meat-free option.
• Salt (1 tablespoon for water, ¼ teaspoon for cream): This seasons the cooking water and the sauce. Sea salt or kosher salt both work well. Regular table salt is fine too.
• Extra Sharp Cheddar Cheese (3 cups, freshly shredded): This provides the classic mac and cheese flavor with a strong tangy bite. Mild cheddar creates a gentler taste. Yellow or white cheddar both work.
• Mozzarella Cheese (2 cups, freshly shredded): This cheese melts smooth and adds stretch to the sauce. Low-moisture mozzarella works best. Fresh mozzarella contains too much water.
• Gruyère Cheese (1½ cups, freshly shredded): This Swiss cheese adds nutty, sweet notes. Swiss cheese or fontina can replace it. Provolone gives a sharper flavor.
• Heavy Cream (1½ cups): This creates the creamy base without needing a roux. Half-and-half works but makes a thinner sauce. Whole milk is too thin for this recipe.
• Smoked Paprika (1 teaspoon): This adds a smoky, slightly sweet flavor and gives the sauce a warm color. Regular paprika works but has less depth. Cayenne pepper adds heat instead.
• All-Purpose Seasoning (½ teaspoon): This could be garlic powder, onion powder, or a blend. Use whatever seasoning mix you have. Italian seasoning adds herbs.

Essential Kitchen Equipment

1. Large pot – for boiling pasta
2. Colander – drains noodles
3. Mixing bowl – holds cheese
4. Cheese grater or mixer – shreds cheese
5. Saucepan – warms cream
6. Wood spoon – gentle stirring
7. 9×13 baking dish – oven safe
8. Measuring cup – accurate cream amount

Step-by-Step Instructions: Kimmy’s Kreations Mac and Cheese

1. Season the Pasta Water: Fill a large pot with water. Add chicken bouillon and salt. Bring the water to a strong boil. This step builds flavor early. Well-seasoned water leads to tasty noodles.

2. Cook the Pasta: Add the dry pasta to the boiling water. Stir right away so the noodles stay separate. Cook based on the package time, usually around ten minutes. No oil goes into the water. Oil blocks sauce from clinging to noodles. Drain the pasta fully once tender. No water should remain.

3. Shred the Cheese: Grate all cheese from blocks. Shredded cheese melts smoother without starch. Mix the cheddar and mozzarella together. Set the Gruyère aside for later use.

4. Warm the Cream: Pour heavy cream into a saucepan. Heat on medium until warm, not boiling. Add smoked paprika, seasoning blend, and a small pinch of salt. Stir gently. The cream will turn light orange.

5. Melt the Cheese: Turn off the heat under the cream. Add half of the cheddar and mozzarella blend. Stir slowly until melted. The warmth from the cream melts the cheese without breaking it.

6. Combine Pasta and Sauce: Add the drained pasta to the cheese sauce. Stir until every noodle is coated. The mixture should look glossy and thick. Taste and adjust seasoning as needed.

7. Prepare the Baking Dish: Place the mac and cheese into a 9×13 baking dish. No grease is needed. Cheese contains natural fat that prevents sticking. Spread the mixture evenly.

8. Add the Topping: Sprinkle the remaining cheese over the top. Add Gruyère last so it melts smoothly without drying out.

9. Bake Briefly: Heat the oven to 425°F. Place the dish inside until the top cheese melts and bubbles. This takes about five minutes. The dish is already cooked, so baking only finishes the top.

10. Rest and Serve: Remove the dish from the oven. Let it sit for a few minutes. The cheese settles and thickens slightly. Serve warm.

Tips for Perfect Mac and Cheese Every Time

• Shred Your Own Cheese. Cheese from a bag has powder on it so it won’t stick. That powder can make your sauce grainy. Blocks of cheese melt much better.
• Warm the Cream First. Adding cheese to warm cream helps it melt smoothly into a sauce. Cold cream will not work the same.
• Let It Rest. Those few minutes after baking let the sauce thicken up just right.

Customization and Popular Variations

1. Add Crispy Bacon Pieces: I sometimes cook bacon until crispy and crumble it over the top before baking. The smoky, salty flavor pairs beautifully with the creamy cheese. You can mix some bacon into the pasta too for bacon in every bite.

2. Mix in Roasted Vegetables: Broccoli, cauliflower, or bell peppers work great. Roast them first until slightly charred. Fold them into the pasta before baking. This adds color, nutrition, and a nice texture contrast.

3. Make It Spicy: Add diced jalapeños or a dash of hot sauce to the cream while warming it. You can also sprinkle red pepper flakes over the top. The heat balances the richness of the cheese nicely.

4. Create a Crunchy Topping: Mix panko breadcrumbs with melted butter and sprinkle over the cheese before baking. The breadcrumbs turn golden and add a satisfying crunch. I sometimes add garlic powder to the breadcrumbs too.

5. Try Different Pasta Shapes: Shells, rotini, or cavatappi all hold the sauce differently. Shells catch pools of cheese inside. Spirals wrap the sauce around each twist. Change the pasta shape to keep this dish interesting.

When and How to Serve This Mac and Cheese

I serve this mac and cheese during holidays, potlucks, and Sunday dinners. It is perfect when you need to feed a crowd.

You can serve it as a main dish or a side. Pair it with roasted chicken, grilled ribs, or a fresh salad. The creamy cheese balances out smoky or spicy meats.

I also bring this to cookouts. It stays warm for a while, and people always ask for the recipe. Scoop it onto plates while it is hot. The cheese stretches and looks amazing.

You can also serve it straight from the baking dish. It is casual and comforting. No need for fancy presentation.

Storage and Reheating Tips

1. How to store leftovers safely: Let the mac and cheese cool completely. Put it in a sealed container. It will stay good in your refrigerator for up to 4 days. For longer storage, you can freeze it. Use a freezer-safe container for up to 2 months. Thaw it in the fridge before reheating.

2. Reheating Without Drying It Out: The oven is the best way. Put leftovers in a dish, add a small splash of milk or cream, cover with foil, and warm at 350°F until hot. In the microwave, use a lower power and stop to stir it. Add a little milk each time you stir to keep it creamy.

This Kimmy’s Kreations Mac and Cheese Recipe stays rich, smooth, and easy to follow. I trust this method every time I want steady results.

With clear steps and simple ingredients, this Kimmy’s Kreations Mac and Cheese Recipe remains a classic I come back to again and again.