The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Kellie Rasberry Mac and Cheese Recipe
Mac and cheese lovers, brace yourselves! Today we’re diving into the ultra-viral Kellie Rasberry Mac and Cheese Recipe, also known as Tini’s mac and cheese, made famous on TikTok. It’s a wildly indulgent twist on the classic, featuring a jaw-dropping amount of cheese layered with perfectly cooked pasta and broiled to bubbly, golden perfection.
This version of mac and cheese is far from the boxed meals of your childhood. With three types of cheese, a rich roux base, and cavatappi pasta that traps sauce in every curl, this dish isn’t just creamy it’s stretchy, cheesy, and unapologetically extra. If you’re hunting for the most decadent, dinner-party-worthy mac and cheese, this might just be it.
Whether you’re a lifelong mac and cheese fan or a curious skeptic, this recipe brings a bold and gourmet twist that might surprise you. Let’s find out if this cheesy sensation truly lives up just like the Bj’s Jambalaya!
My Personal Experience With this Kellie Rasberry Mac and Cheese Recipe
I’ll admit it I’m not the biggest mac and cheese fan. I didn’t grow up eating it, and even during my college years, I only dabbled in budget-friendly versions like Annie’s shells with tuna. It was filling, yes, but never a dish I truly craved.
But this recipe caught my eye. Tini’s version has taken the internet by storm, and I couldn’t help but wonder: could this over-the-top, cheese-loaded mac and cheese finally convert me? So, with a mountain of cheese and curiosity in hand, I dove in.
And the result? Decadent, garlicky, ultra-creamy and honestly, quite delicious. It may not have converted me completely, but I can see why people love it. The broiled cheesy top alone is worth the effort!
Ingredients Required for Kellie Rasberry Mac and Cheese Recipe
Before you start, make sure you have all the following ingredients listed below for this Kellie Rasberry Mac and Cheese Recipe
- 1 lb cavatappi pasta
- 2.5 lbs total cheese (sharp cheddar, Colby Jack, mozzarella) freshly grated
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 can evaporated milk (12 oz)
- 2 cups heavy cream
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp Dijon mustard
- Optional: dried parsley for garnish
Kitchen Equipment Needed
- Large pot (for boiling pasta)
- Cheese grater (or food processor with grater attachment)
- Skillet or saucepan (for roux and sauce)
- Whisk
- Oven-safe baking dish or pan
- Measuring spoons and cups
- Spatula or mixing spoon
- Oven and broiler
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: ~55 minutes
Servings: 6–8 portions
Copycat Kellie Rasberry Mac and Cheese Recipe
Just follow these easy steps to make your own Kellie Rasberry Mac and Cheese at home
1. Boil the Pasta: Bring a large pot of salted water to a boil. Add 1 lb cavatappi and cook for 8 minutes until al dente. Drain and rinse with cool water to prevent sticking.
2. Grate the Cheese: Shred 2.5 lbs of cheese (sharp cheddar, Colby Jack, mozzarella) using a box grater or food processor. Divide into two portions half for the sauce, half for layering.
3. Make the Roux: In a large skillet, melt 3 tbsp butter over medium heat. Add 3 tbsp flour and whisk until smooth. Cook for 1–2 minutes to form a light roux.
4. Build the Sauce: Whisk in 1 can evaporated milk and 2 cups heavy cream. Stir in 1 tbsp Dijon mustard and seasoning blend (1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, ½ tsp pepper). Simmer gently until thickened.
5. Melt the Cheese & Combine Pasta: Add half the shredded cheese in batches, stirring until melted. Fold the cooked pasta into the sauce until evenly coated.
6. Layer, Bake & Broil: Spread half of the mac and cheese in an oven-safe dish, sprinkle with some reserved cheese, then top with remaining pasta and cheese. Bake at 350°F (175°C) for 25–30 minutes. Broil for 2 minutes until golden and bubbly. Garnish with parsley if desired and serve hot.
What to Pair and Serve with Kellie Rasberry Mac and Cheese
10 Delicious Ways to Serve or Pair Kellie Rasberry Mac and Cheese
1. With a Crispy Fried Chicken Cutlet
We served it once with golden, crispy chicken cutlets, and let me tell you chef’s kiss. The crunchy coating of the chicken balanced the gooey, rich cheese sauce perfectly. A drizzle of hot honey on top? Game-changer.
2. Alongside Tangy Collard Greens or Sautéed Spinach
The richness of the mac really calls for something green and earthy. We did sautéed spinach with garlic one night, and another time collard greens with a vinegar kickboth cut through the heaviness beautifully.
3. Topped With Spicy Buffalo Sauce and Blue Cheese Crumbles
Trust me on this one. A little drizzle of buffalo sauce over the mac with a few crumbles of blue cheese turns it into this bold, bar-food masterpiece. We served it at a game night once, and it disappeared in minutes.
4. Stuffed Into a Grilled Cheese Sandwich
Yes, we went there. Mac and cheese inside a grilled cheese sandwich. Toasty, buttery bread on the outside, cheesy pasta goodness inside. It’s indulgent, over-the-top, and completely worth every bite.
5. Served With Barbecue Ribs or Pulled Pork
We paired it with slow-cooked ribs once, and oh my goodness the smoky BBQ flavors worked so well with the creamy, stretchy cheese. Pulled pork sandwiches with mac and cheese on the side? Next-level comfort food.
6. With a Light Arugula Salad and Lemon Vinaigrette
For balance, we tried serving it with a peppery arugula salad tossed in lemon vinaigrette. It gave the plate a little brightness, and helped us feel like we were making a healthy choice (while devouring cheese, of course).
7. Topped With Caramelized Onions and Bacon Bits
We had some leftover caramelized onions one night and spooned them over the top with a sprinkle of crispy bacon. It added this deep, sweet-savory flavor that took the whole dish up a notch.
8. As a Side to a Juicy Burger or Sliders
Nothing like a good cheeseburger and a scoop of this mac. We served mini sliders at a backyard cookout with small ramekins of mac and cheese on the side. It was the hit of the party adults and kids alike.
9. Baked Into Little Muffin Cups for a Party Appetizer
We’ve actually scooped the mac into muffin tins, baked them until set, and served them as bite-sized mac and cheese “muffins.” Great for potlucks or holiday parties. Add a little extra cheese on top to get that golden crust.
10. Topped With a Dash of Hot Sauce and Pickled Jalapeños
If you’re like us and love a bit of heat, try adding hot sauce and a few pickled jalapeños on top. The acidity and spice cut through the creamy sauce and add a bold little punch. We were hooked after the first bite.
Some Tips on This Kellie Rasberry Mac and Cheese Recipe
10 Tips for Making Kellie Rasberry Mac and Cheese at Home
1. Use lots of salt in your pasta water
Salt makes the pasta taste yummy. If the water tastes like the sea, you’re doing it right!
2. Grate your own cheese
Fresh cheese melts better and tastes way better than the bagged kind. Trust me it’s worth it!
3. Try cavatappi pasta
This curly, twisty pasta holds all the cheesy sauce inside. It’s fun to eat and extra tasty.
4. Don’t skip the roux (flour + butter paste)
This step makes the cheese sauce smooth and thick. Just stir it well so it’s not lumpy.
5. Add the cheese slowly
Put in a little cheese, stir it, then add more. This helps it melt better and stay creamy.
6. Use low heat when adding cheese
If the pan is too hot, the cheese can get weird and oily. Keep it on low to make it stretchy and nice.
7. Layer cheese in the middle
Put some cheese in between the pasta layers before baking. This makes every bite extra cheesy!
8. Broil the top for a crispy crust
Pop it under the broiler for a few minutes at the end. The cheese on top gets brown and crunchy so good!
9. Let it rest before eating
After baking, wait 5-10 minutes before you dig in. It helps the sauce thicken up a little.
10. Add parsley or pepper at the end
A little green or a sprinkle of pepper makes it look pretty and adds a tiny kick of flavor!
How to Store Kellie Rasberry Mac and Cheese Properly?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave with a splash of cream or milk to restore creaminess.
FAQs on Kellie Rasberry Mac and Cheese Recipe
Here are some common questions I’ve got you covered about the Kellie Rasberry Mac and Cheese Recipe.
1. Can I use pre-shredded cheese instead of grating it myself?
We tried both, and honestly grating it yourself makes a huge difference. Pre-shredded cheese is often coated with anti-caking agents like cornstarch, which can make your sauce grainy. Freshly grated cheese melts smoother and gives you that perfect stretchy, gooey texture this recipe is known for.
2. Why use cavatappi instead of elbow macaroni?
Cavatappi is a game-changer. Its spiral shape holds the cheese sauce inside every twist and turn, giving you more flavor in every bite. We were skeptical at first, but now we wouldn’t make it any other way. Elbow macaroni works in a pinch, but cavatappi really shines here.
3. How cheesy is this mac and cheese really?
Let’s just say it’s next-level cheesy. We’re talking 2.5 pounds of cheese to just 1 pound of pasta. The mozzarella gives it that epic cheese pull, while the sharp cheddar and Colby Jack pack in the flavor. It’s rich definitely not your average box mix.
4. Can I make this ahead of time for a party or holiday?
Yes, and we’ve done it! Assemble everything (cheese sauce, pasta, and layers), cover it tightly, and refrigerate up to 24 hours. When you’re ready, pop it in the oven, bake a bit longer (about 35–40 minutes), and finish under the broiler. Tastes just as amazing.
5. What’s the best way to reheat leftovers?
From our experience, reheating in the oven at 325°F with a splash of cream or milk works best. It keeps the mac creamy and prevents it from drying out. The microwave works too, just stir halfway through and don’t overheat it.
6. Is it possible to make this less rich?
We tried a lighter version with half-and-half instead of heavy cream and it worked but you will sacrifice some of the creaminess. You can also reduce the total cheese by ½ pound and still get a great result.
7. Do I really need Dijon mustard?
Yes! Even if you’re unsure, trust us it doesn’t make it taste like mustard. It just adds a subtle tang and depth that balances all the richness from the dairy. We’ve tested it both ways, and the Dijon version wins every time.
8. What if I don’t have smoked paprika?
We recommend using it if you can it adds a nice smoky flavor that complements the cheese beautifully. If you don’t have any, you can sub with sweet paprika or just leave it out. We did once, and it still turned out great, just less layered in flavor.
9. Can I add proteins or veggies to this recipe?
Definitely! We’ve added cooked bacon, shredded chicken, and even sautéed spinach with great success. Just be sure any add-ins are fully cooked before mixing them into the pasta or sauce. It’s a super flexible base.
10. Does this taste like boxed mac and cheese?
Not at all. This is in another league. While boxed versions are creamy and nostalgic, this recipe is bold, cheesy, stretchy, and has layers of flavor from garlic, paprika, and mustard. It actually reminded us more of a cheesy Alfredo or white pizza!
So, is this Kellie Rasberry Mac and Cheese Recipe the ultimate cheesy comfort dish? Absolutely. While it may not have turned me into a die-hard mac and cheese lover, I can confidently say this is a rich, crowd-pleasing recipe worth trying at least once.
Want to impress at your next gathering or just treat yourself? Give it a shot and don’t forget to tell me how it turned out in the comments below!
I’d love to hear your thoughts-leave a comment on the blog and let me know How it came out! Don’t forget to follow me on Pinterest, Facebook and YouTube for more delicious updates. Your support truly means everything to me.
