The first time I saw this Kimmy’s Kreations mac and cheese recipe pop up on my feed, I almost scrolled past it. No roux? No eggs? That felt like cutting corners on the one dish where I thought those steps were non-negotiable. Then I actually made it, and the sauce came out glossy, thick, and clinging to every noodle, with zero lumps and zero fuss.
This copycat keeps Kimmy’s method intact: bouillon-boiled pasta, three freshly shredded cheeses melted straight into warm cream, and a quick blast in the oven for golden, bubbly edges. It’s faster than a traditional baked mac and cheese and just as rich.
A quick note: this is a reconstruction based on the original video and recipe, not an official transcript.
What Is Kimmy’s Kreations Mac and Cheese and Why Do Fans Love It?
Kimmy’s Kreations mac and cheese is a baked macaroni dish that skips two steps nearly every other recipe insists on: the flour-and-butter roux and the egg-based custard. Instead, warm heavy cream does the work of binding the sauce, and freshly shredded cheese melts directly into it off the heat.
The result is a sauce that’s silky and thick without being gluey, paired with pasta that’s pre-seasoned from boiling in a bouillon-and-salt bath. The cheddar brings sharpness, the mozzarella brings stretch, and the Gruyère adds a nutty depth that keeps the whole thing from tasting one-note.
Compared with a classic Southern baked mac and cheese, which often leans on eggs for structure, this no-roux mac and cheese recipe is simpler and nearly foolproof. Fans love it because it delivers restaurant-style creaminess with a fraction of the usual effort, which is exactly why it caught fire online.
The Story Behind Kimmy’s Kreations Mac and Cheese
Kimmy’s Kreations is the work of Kimberly Villalobos, who is from New York City and known for her Southern-style cooking. Her mac and cheese recipe became especially popular on TikTok, and from there it spread to YouTube and beyond, with home cooks across the internet trying their own versions and tagging her in the results.
What made it take off wasn’t novelty for its own sake. It solved a real problem: traditional baked mac and cheese recipes can intimidate home cooks with roux-making and egg-custard steps that are easy to mess up. Kimmy’s version strips that away, using technique rather than extra ingredients. The creaminess comes from gently warmed heavy cream and freshly shredded cheese forming a thick sauce, giving the pasta a velvety coating instead of relying on long cheese pulls alone.
That’s a meaningful departure from older baked mac and cheese traditions, and it’s part of why this version keeps circulating years after it first went viral.
Key Ingredients That Give Kimmy’s Kreations Mac and Cheese Its Signature Flavor
Every ingredient here is doing real work, which is part of why the shortcut method still tastes rich.
Freshly Shredded Extra Sharp Cheddar: This is the backbone of the flavor. The sharpness cuts through the richness of the cream and keeps the dish from tasting flat.
Freshly Shredded Mozzarella: Mozzarella contributes stretch and a mild, milky base that rounds out the sharper cheddar.
Freshly Shredded Gruyère: A nutty, slightly sweet note that elevates the whole dish past a basic three-cheese blend. It’s the ingredient that makes this taste more elevated than a box mix.
Heavy Cream: This replaces the roux entirely. Warmed gently and then taken off heat before the cheese goes in, it becomes the creamy base that binds everything together.
Chicken Bouillon and Salt (for the Boiling Water): Seasoning the pasta water means the noodles carry flavor on their own, instead of relying entirely on the sauce.
Smoked Paprika: Beyond flavor, this is what gives the finished dish its warm, golden color, especially once the top goes under high heat.
Kimmy’s Kreations Mac and Cheese Recipe: Ingredient List
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Pasta (rigatoni or similar) | 1 lb | Cavatappi, shells, or elbow macaroni all work well for holding sauce |
| Chicken bouillon | To taste, added to boiling water | Vegetable bouillon works for a vegetarian version |
| Salt (for pasta water) | To taste | Season generously, since this is the noodles’ only direct seasoning |
| Extra sharp cheddar cheese | Freshly shredded, about half the cheese total | Avoid pre-shredded bagged cheese; it’s coated in starch that blocks smooth melting |
| Mozzarella cheese | Freshly shredded | Low-moisture mozzarella melts more smoothly than fresh/wet mozzarella |
| Gruyère cheese | Freshly shredded | Swiss or fontina can substitute if Gruyère isn’t available |
| Heavy cream | About 1.5 cups | Half-and-half can work in a pinch, but the sauce will be thinner |
| All-purpose seasoning | To taste | Any all-purpose blend you already use works here |
| Smoked paprika | To taste | Adds color and a subtle smokiness; regular paprika works but with less depth |
| Salt (for the sauce) | A pinch | Taste before adding more, since the bouillon already seasoned the pasta |
Tools You Need to Make Kimmy’s Kreations Mac and Cheese at Home
- Large pot for boiling pasta
- Box grater or food processor for shredding cheese
- Medium saucepan for the cream sauce
- Large mixing bowl or the saucepan itself for combining pasta and sauce
- 9×13-inch baking dish (left ungreased)
- Wooden spoon or spatula
- Colander for draining pasta
Prep Time: 15 minutes (mostly cheese shredding)
Cook Time: 10 minutes boiling + 5 minutes baking
Total Time: About 30 minutes
Servings: 8
Steps to Make This Kimmy’s Kreations Mac and Cheese Recipe
Step 1: Boil the Pasta
Bring a large pot of water to a boil, seasoned generously with chicken bouillon and salt so the noodles absorb flavor as they cook. Skip the oil, since it prevents the sauce from clinging to the pasta later. Add the pasta and cook according to package directions, about 10 minutes, stirring right away to prevent sticking. Drain completely and set aside.
Step 2: Shred the Cheese
Shred the extra sharp cheddar, mozzarella, and Gruyère from block cheese using a grater or food processor. Skip pre-shredded bagged cheese here; the added starch coating keeps it from melting smoothly and can leave the dish dry.
Step 3: Prepare the Cheese Sauce
Heat the heavy cream in a pan over medium heat. Season the warm cream with all-purpose seasoning, smoked paprika, and a pinch of salt. Turn off the heat completely before adding the cheese, which prevents curdling or separating. Stir in about half of the shredded cheese until completely melted and smooth, letting the residual heat finish the job.
Step 4: Combine Pasta and Sauce
Add the drained noodles directly into the cheese sauce, mixing thoroughly until every noodle is coated.
Step 5: Assemble and Bake
Transfer the mac and cheese into an ungreased 9×13-inch baking dish; the cheese’s natural oils keep it from sticking. Smooth the top and evenly sprinkle the remaining shredded cheese over it. Bake at 425°F for about 5 minutes, just long enough for the top layer to melt, bubble, and turn golden.
Since everything underneath is already fully cooked, it doesn’t need a long bake.
Pro Tips for Getting the Kimmy’s Kreations Mac and Cheese Flavor Just Right
1. Skip the oil in the pasta water
It feels like a helpful trick to prevent sticking, but it actually coats the noodles and keeps the cheese sauce from clinging properly. Stirring right after adding the pasta solves the sticking problem without the trade-off.
2. Always shred your own cheese
This is the single biggest factor separating a smooth, glossy sauce from a grainy or oily one. Bagged pre-shredded cheese is coated in cellulose and starch to prevent clumping in the bag, and that same coating blocks smooth melting.
3. Turn off the heat before adding cheese
This is what prevents curdling and separation. Adding cold or room-temperature cheese to actively simmering cream is the fastest way to end up with a broken, greasy sauce. The residual heat in the cream is enough to melt it fully.
4. Season the pasta water generously
Since there’s no egg custard or heavily seasoned roux here, the noodles need to carry some flavor on their own. Under-seasoned water means a flatter final dish, even with a rich sauce.
5. Don’t overbake
Five minutes at 425°F is usually enough, since every component is already cooked before it goes in the oven. Overbaking dries out the top layer and can make the edges tough instead of just golden and bubbly.
6. Mix thoroughly before baking
Make sure every noodle gets coated in the sauce before it goes in the dish. Dry pockets won’t fix themselves in a five-minute bake.
7. Let it rest briefly before serving
A few minutes out of the oven lets the sauce set slightly, so it holds together better when scooped.
Easy Variations to Customize This Kimmy’s Kreations Mac and Cheese Recipe
Five-Cheese Version: Add Colby Jack and Monterey Jack or Gouda to the blend for extra depth, which is a popular spin on the original three-cheese base.
Spicy Version: Stir a pinch of cayenne or diced jalapeño into the cream sauce for heat that cuts through the richness.
Seafood Mac and Cheese: Fold in cooked shrimp or crawfish for a Creole-style version that’s become popular alongside the original recipe.
Vegan Version: Swap in plant-based cheese and a dairy-free cream alternative. The technique still works, since the method relies on gentle melting rather than any dairy-specific chemistry.
Breadcrumb Top: Add a thin layer of buttered panko before baking for extra crunch against the creamy interior.
Best Ways to Serve Kimmy’s Kreations Mac and Cheese in Your Meals
This dish is rich enough to anchor a meal on its own, but it also shines as a side at bigger spreads.
Holiday Table Side: This recipe has become a popular Thanksgiving and holiday dish, since it bakes quickly and reheats well if you’re juggling other oven space. Serve it alongside roasted turkey, collard greens, or candied yams for a full Southern-style spread.
Weeknight Comfort Dinner: Pair it with a simple green salad or steamed broccoli to round out a fast, satisfying dinner that doesn’t require much else.
Barbecue Plate: Serve a scoop next to smoked or grilled meats, along with our Terry Black’s Creamed Corn Recipe for a classic barbecue-style meal. The creamy, cheesy richness of the mac and cheese balances smoky, charred flavors beautifully.
Seafood Boil Companion: Given how often this base gets turned into a seafood mac and cheese, it also pairs naturally alongside a shrimp or crawfish boil.
Game Day Spread: Portion it into smaller dishes or a chafing tray alongside wings and other finger foods. It holds its texture well at room temperature for short stretches.
Topped and Loaded: Serve with crispy bacon bits, extra smoked paprika, or sliced scallions on top for a loaded version that’s easy to customize per guest.
Leftover Remix: Scoop leftovers into a skillet with a splash of cream to loosen the sauce, then crisp it up for a next-day pan-fried mac and cheese cake.
Serve it hot, right out of the oven, when the top is at its most golden and bubbly. That five-minute bake window is short for a reason.
How to Store and Reheat Kimmy’s Kreations Mac and Cheese
Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating: Reheat gently in a covered skillet or saucepan over low heat with a splash of milk or cream to loosen the sauce, which can thicken significantly once chilled. The oven works too, covered with foil at 350°F until warmed through. Microwave in short bursts, stirring between each, if you’re short on time, though the sauce may separate slightly without the added splash of cream.
Nutrition Facts and Dietary Notes for Kimmy’s Kreations Mac and Cheese
Estimate per serving (based on 8 servings):
| Calories | ~480 kcal |
| Protein | ~20g |
| Fat | ~30g |
| Carbohydrates | ~32g |
| Sodium | Varies based on bouillon and salt used |
Vegetarian: Yes, as written, since there’s no meat in the base recipe.
Gluten-Free: Not as written, due to the pasta, but swapping in a gluten-free pasta makes this easy to adapt.
Vegan: Not as written, but a plant-based cheese and dairy-free cream swap can make this work, since the method doesn’t depend on dairy-specific chemistry.
Health Notes: This is a rich, indulgent dish thanks to the heavy cream and generous cheese. It’s a good source of calcium and protein, best enjoyed as part of a balanced plate with vegetables alongside it.
Nutritional values are estimates and will vary based on specific cheese brands and portion size.
Kimmys Kreations Mac and Cheese Recipe
Ingredients
Method
- Bring a large pot of water to a boil, seasoned generously with chicken bouillon and salt so the noodles absorb flavor as they cook. Skip the oil, since it prevents the sauce from clinging to the pasta later. Add the pasta and cook according to package directions, about 10 minutes, stirring right away to prevent sticking. Drain completely and set aside.
- Shred the extra sharp cheddar, mozzarella, and Gruyère from block cheese using a grater or food processor. Skip pre-shredded bagged cheese here; the added starch coating keeps it from melting smoothly and can leave the dish dry.
- Heat the heavy cream in a pan over medium heat. Season the warm cream with all-purpose seasoning, smoked paprika, and a pinch of salt. Turn off the heat completely before adding the cheese, which prevents curdling or separating. Stir in about half of the shredded cheese until completely melted and smooth, letting the residual heat finish the job.
- Add the drained noodles directly into the cheese sauce, mixing thoroughly until every noodle is coated.
- Transfer the mac and cheese into an ungreased 9×13-inch baking dish; the cheese’s natural oils keep it from sticking. Smooth the top and evenly sprinkle the remaining shredded cheese over it. Bake at 425°F for about 5 minutes, just long enough for the top layer to melt, bubble, and turn golden.
- Since everything underneath is already fully cooked, it doesn’t need a long bake.
Video
Notes
This Kimmy’s Kreations mac and cheese recipe earns its viral reputation honestly. No roux, no eggs, and still a glossy, rich, cheesy result in about 30 minutes start to finish. The technique, not the ingredient list, is what makes it work, so take the shredding and temperature tips seriously and the rest comes together easily.
Did you try it? Let me know in the comments which cheese combination you used and whether you added your own twist. For more easy, crowd-pleasing comfort food, check out the blog’s other copycat recipes.
This is an unofficial copycat recipe based on the publicly shared video and recipe from Kimmy’s Kreations and is not affiliated with her.
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