Kimmy Kreations Mac and Cheese Recipe

If loving mac and cheese is wrong, I don’t want to be right. Mac and cheese has always been my favorite comfort food, but this Kimmy Kreations Mac and Cheese Recipe is special, and it’s unforgettable.

What makes it special is the texture. It is ultra creamy, very cheesy, and the pasta is cooked just right, soaking up the rich sauce. Then, there’s the golden, crispy topping that adds a great crunch to every bite. It’s so good that everyone at the table goes quiet while enjoying it.

This recipe is a favorite in my house for holidays and whenever we need something comforting. It’s warm, cozy, and a little dramatic, just like me. Everyone should have a go-to mac and cheese like this in their life.

What Is Kimmy Kreations Mac and Cheese?

Kimmy Kreations Mac and Cheese is a recipe by Kimberly Villalobos, a home cook from New York City who is popular on TikTok for her Southern-style cooking. This dish is made on the stovetop and has a quick bake to melt the cheese on top.

It doesn’t use the usual butter, flour, roux, and eggs found in many recipes, making it different from boxed versions and basic homemade ones. There are no lumps or dryness. While it’s not completely Southern, it has a rich, smooth texture and bold flavors.

The creaminess comes from gently warmed heavy cream and three types of fresh, shredded cheese that create a thick sauce. The pasta gets a velvety coating instead of just long cheese pulls.

The cheese pull is mild, but the sauce coats every bite without being firm or sliceable like a casserole. You cook the pasta in seasoned water from the start for extra flavor.

Why This Mac and Cheese Recipe Is Different

Boxed mac and cheese uses powdered cheese, which tastes fake and feels gritty. Homemade versions usually start with a roux, which is made by cooking butter and flour together. This method takes time and can get lumpy if you’re not careful.

This recipe is different. I don’t cook roux or whisk flour. I warm heavy cream and melt cheese into it. That’s all. This method saves time and simplifies the process.

Also, this recipe does not use eggs. Some baked mac and cheese recipes add eggs to make the dish firmer and easier to cut. Mine stays soft and creamy because the cream naturally binds it. It feels fancy but takes almost no effort. That’s why I love making it.

Is This a Copycat Version of Kimmy’s Mac and Cheese?

This is my homemade version of a famous dish. I watched videos and read comments about how it tastes and feels. Then, I tested my method to recreate that creamy, cheesy result without using a roux or eggs.

You can’t buy Kimmy Kreations Mac and Cheese in stores. Kimberly Villalobos sells her food at pop-ups and events in NYC, but it’s not available anywhere else.

You can’t order it online either. There are no shipping options right now. So, to enjoy this dish, you have to make it yourself. That’s why I created this Kimmy Kreations Mac and Cheese Recipe for home cooks like me.

Ingredients for Kimmy Kreations Mac and Cheese

Elbow Macaroni (1 pound): This small, curved pasta is the traditional choice for mac and cheese. Its shape helps grab the creamy sauce. You can also use shells, cavatappi, or penne. Any short pasta with ridges or curves will catch the sauce well.

Water (8-10 cups): Use enough water to fully cover the pasta, leaving space for it to move. The exact amount depends on your pot size.

Chicken Bouillon (1 tablespoon): This step is important. Adding bouillon to the pasta water flavors the noodles. You can use powder or paste. Vegetable bouillon is a good meat-free option.

Salt (1 teaspoon): Use 1 teaspoon in the pasta water and ¼ teaspoon in the cream sauce. The salt in the pasta water adds flavor as the noodles cook. The smaller amount balances the cheese in the sauce. Any type of salt, like sea salt, kosher salt, or regular table salt, works well.

Extra Sharp Cheddar Cheese (3 cups, freshly shredded): This cheese gives the dish its classic mac-and-cheese flavor. Extra-sharp cheddar has a strong, tangy flavor. You can use mild cheddar for a softer taste. Both yellow and white cheddar melt well.

Mozzarella Cheese (2 cups, freshly shredded): Mozzarella adds a stretchy, creamy texture. Use low-moisture mozzarella, as it melts well and helps thicken the sauce. Fresh mozzarella can make the sauce too watery.

Gruyère Cheese (1½ cups, freshly shredded): Use this cheese on top before baking for a golden, slightly nutty crust. You can also use Swiss or fontina cheese. Provolone adds a sharper flavor that works well with cheddar.

Heavy Cream (1½ cups): Heavy cream creates a rich, thick base for the sauce and helps the cheese melt smoothly. Do not substitute with whole milk, as it is too light.

Smoked Paprika (1 teaspoon): This adds a mild smoky flavor and gives the sauce a nice orange color. Regular paprika works but is less flavorful. You can use cayenne pepper for some heat instead.

All-Purpose Seasoning (½ teaspoon): Use garlic powder, onion powder, or your preferred seasoning blend to add extra flavor to the sauce. Italian seasoning brings a nice herby touch. Use what you have available.

Kitchen Tools for Best Results

• Large pot: Boils pasta with enough space.
• Colander: Drains noodles fully.
• Cheese grater or box grater: Shreds cheese from the block.
• Saucepan: Warms cream gently.
• Wooden spoon: Stir without scratching pans.
• 9×13 baking dish: Hold everything for baking.
• Measuring cups and spoons: Keep measurements accurate.
• Mixing bowl: Combines shredded cheeses before using.

Step-by-Step Guide to Making Creamy Mac and Cheese

1. Season the Pasta Water: Bring 8 to 10 cups of water to a boil in a large pot. Add 1 tablespoon of chicken bouillon and 1 tablespoon of salt. When the water is boiling, add 1 pound of elbow macaroni. Cook the macaroni for 8 to 10 minutes, stirring occasionally. Drain the pasta and set it aside.

2. Shred the Cheese: Grate blocks of cheddar and mozzarella, then mix them in a bowl. Save the Gruyère cheese for later. In a medium saucepan over medium heat, warm 1½ cups of heavy cream, avoiding boiling. Add 1 teaspoon of smoked paprika, ½ teaspoon of seasoning, and ¼ teaspoon of salt, and stir.

3. Melt the Cheese Into the Cream: Take the cream off the heat. Stir in half of the cheddar and mozzarella until melted, creating a smooth sauce. Mix the drained pasta into the cheese sauce until it is well coated. If necessary, adjust the seasoning.

4. Transfer to Baking Dish: Pour the mixture into a 9×13-inch baking dish. Spread it out evenly. Then, sprinkle the remaining cheddar and mozzarella on top, followed by the Gruyère.

5. Bake Until Bubbly: Preheat the oven to 425°F. Bake for about 5 minutes, until the top is melted and bubbly. Let it sit for 3 to 5 minutes before serving. Enjoy it warm!

Pro Tips for a Smooth and Creamy Cheese Sauce

Evaporated milk swap: I use heavy cream in this recipe, but you can also use evaporated milk. It has less water than regular milk, which makes your sauce thicker and smoother.

Egg role: I skip the egg to keep it soft and creamy. Including an egg makes it more like a casserole, while leaving it out keeps it loose and delicious.

Avoid drying: My recipe only bakes for five minutes to melt the top. Baking longer can cause the sauce to break and the cheese to become greasy while drying out the pasta.

Restaurant trick: Restaurants make mac and cheese creamy by using heavy cream and good melting cheese. They also avoid overcooking the pasta. I do this too. Cook the noodles until just tender, then drain them well. Overcooked pasta soaks up too much sauce, which makes it dry.

Stretchy pull: Use mozzarella, which has long protein strands that stretch when melted. I add two cups of mozzarella to this recipe for that nice cheese pull in every bite.

Texture control: Add an extra quarter cup of cream for creamier mac and cheese before baking. For a firmer texture, let it rest for 10 minutes after baking, rather than 5. If you want sliceable mac and cheese, add one beaten egg and bake for twenty minutes at 375°F.

Easy Ways to Customize This Recipe

Old Fashioned: Bake traditional mac and cheese at 350°F for 20-25 minutes. Add 1 beaten egg to thicken and help it hold its shape when cut. It has a classic, comforting taste.

Easy Mac and Cheese: This recipe cooks on the stovetop and doesn’t require baking. Mix the pasta with the cheese sauce, and it’s ready to eat. It’s quick and perfect for busy nights, staying creamy since no moisture escapes.

Baked Mac and Cheese: Use the original recipe, but bake it a bit longer for a firmer top. Before baking, sprinkle panko breadcrumbs mixed with melted butter on top for a crispy crust, which gives a nice contrast to the creamy pasta underneath. I often bring this version to potlucks.

5 Cheese Mac and Cheese: Add 2 extra cheeses to the original 3. Fontina makes it creamier, and Colby Jack adds a mild, tangy flavor. Shred all the cheeses fresh and mix them before melting. The sauce tastes richer with each added cheese.

Seafood Mac and Cheese: Mix in cooked shrimp, crab meat, or lobster just before baking. Lightly season the seafood with Old Bay or garlic butter. The cheese sauce goes well with sweet seafood. This version is great for a special dinner at home.

Southern Style Version: Add 2 or 3 eggs for a firmer dish that slices well. Use sharp cheddar and American cheese for a smooth sauce. Bake at 350°F for 30-35 minutes, until fully set. The top should be golden, and the inside should hold its shape when served. Season generously and add bouillon to the pasta water.

What to Serve with Mac and Cheese

Mac and cheese go well with many foods. I often serve it with ribs, roasted chicken or grilled meat. It also pairs nicely with fried chicken or barbecue.

For side dishes, I like green beans, coleslaw, or fresh salad. During holidays, it is usually served with turkey or baked chicken, along with stuffing and vegetables.

How to Store and Reheat Without Drying Out

You can prepare this dish ahead of time and refrigerate it before baking. It will last about 3 to 4 days in a closed container. Baked mac and cheese may dry out because the pasta absorbs the sauce.

To reheat, place it in the oven with a little milk or cream and cover it with foil. You can also freeze mac and cheese for up to 2 months. Thaw it in the fridge before reheating.

Nutrition and Dietary Options

This dish is rich and filling because it has cheese, cream, and pasta. It provides protein from the cheese and carbs from the pasta. You can make a vegan version using plant-based cheese and plant cream.

This recipe does not require a roux, as it does not use flour. For a flour-free version, melt the cream and cheese together for the sauce.

This Kimmy Kreations Mac and Cheese Recipe is easy to make and very creamy. For the best results, use elbow macaroni, shells, or cavatappi. These types of pasta hold the sauce well. I always choose this recipe because it turns out smooth and rich-tasting every time.