Mac and Cheese Chili Tots (Print Version)

Crispy tater tots meet creamy mac and cheese with chili, layered and garnished for a flavorful mashup.

# What You'll Need:

→ Tater Tots

01 - 2 lbs frozen tater tots

→ Mac and Cheese

02 - 8 oz elbow macaroni
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 2 cups shredded sharp cheddar cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ Chili

09 - 2 tablespoons olive oil
10 - 1 medium onion, diced
11 - 2 garlic cloves, minced
12 - 1 lb ground beef or plant-based meat alternative
13 - 1 can (14 oz) diced tomatoes
14 - 1 can (14 oz) kidney beans, drained and rinsed
15 - 2 tablespoons tomato paste
16 - 1 tablespoon chili powder
17 - 1 teaspoon ground cumin
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper

→ Toppings

21 - 1 cup shredded Monterey Jack or cheddar cheese
22 - 2 tablespoons sliced green onions
23 - 2 tablespoons chopped fresh cilantro (optional)
24 - 1 jalapeño, thinly sliced (optional)

# Steps to Follow:

01 - Preheat oven to 425°F. Arrange tater tots in an even layer on a large baking sheet and bake according to package instructions, typically 25–30 minutes, turning once for optimal crispness.
02 - Warm olive oil in a large skillet over medium heat. Sauté diced onion until soft, approximately 4 minutes. Add minced garlic, cooking for an additional minute. Crumble ground beef into the pan and brown thoroughly, draining excess fat if required.
03 - Incorporate diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Stir well, letting the mixture simmer for 10–12 minutes until thickened, while adjusting seasoning to preference.
04 - Boil elbow macaroni in a large pot of salted water according to package instructions. Drain fully and set aside.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk while whisking continuously until smooth. Bring to a gentle simmer and cook until thickened, 3–4 minutes. Off heat, fold in cheddar cheese, seasoning with salt and pepper until cheese is fully melted.
06 - Mix drained macaroni into cheese sauce, stirring to coat evenly.
07 - Transfer crisp tater tots to a large serving platter or ovenproof dish. Evenly spoon mac and cheese onto the tots, then add a generous layer of chili over top. Sprinkle remaining shredded cheese over the assembled dish.
08 - Return assembled dish to the oven for 5–7 minutes, until cheese is melted and bubbling.
09 - Finish with sliced green onions, chopped cilantro, and jalapeño if desired. Serve hot.

# Additional Tips::

01 -
  • Crispy and creamy textures collide for ultimate comfort
  • Easily made vegetarian with plant protein options
  • Great for feeding a hungry party crowd or cozy family dinner
  • Nearly every step uses familiar supermarket ingredients
  • Perfect for making ahead or prepping in stages
02 -
  • Vegetarian friendly with easy swaps
  • Customizable spice level for every palate
  • Family favorite and freezer-friendly
03 -
  • To ensure your tots stay crispy place them directly from freezer to hot oven on a wire rack so air circulates all around
  • Use freshly shredded cheese instead of pre shredded for better melting
  • Take the time to really brown the meat or plant protein in the chili that step adds huge flavor

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