Mac and Cheese Chili Tots (Print View)

Crispy tots meet creamy mac and chili, layered with cheese—irresistible comfort food for parties and gatherings.

# Components:

→ 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 alternative
13 - 14 oz canned diced tomatoes
14 - 14 oz canned 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)

# Method:

01 - Preheat oven to 425°F. Arrange tater tots in a single layer on a large baking sheet. Bake according to package directions, usually 25 to 30 minutes, flipping halfway through for even crispness.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute. Add ground beef and cook until browned, breaking up with a spoon, then drain excess fat.
03 - Add diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper to the beef. Simmer 10 to 12 minutes, stirring occasionally, until chili thickens. Adjust seasoning as needed.
04 - Cook elbow macaroni in a large pot of boiling salted water according to package instructions. Drain and set aside.
05 - Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, whisking constantly. Gradually pour in milk while whisking until smooth. Bring to a gentle simmer and cook until thickened, about 3 to 4 minutes. Remove from heat and stir in cheddar cheese until fully melted. Season with salt and pepper.
06 - Fold drained macaroni into the cheese sauce and mix evenly.
07 - Transfer baked tater tots to a large serving platter or ovenproof dish. Evenly spoon mac and cheese over the tots, then top with a generous layer of chili.
08 - Sprinkle Monterey Jack or additional cheddar cheese over assembled dish. Return to oven for 5 to 7 minutes, until cheese is melted and bubbly.
09 - Finish with sliced green onions, fresh cilantro, and jalapeño if desired. Serve immediately.

# Expert Advice:

01 -
  • Uses simple ingredients you probably already have in your kitchen
  • Easily made vegetarian or spiced up for heat lovers
  • Ready in under an hour and totally crowd-pleasing
  • Creamy sauce and crispy tots for the best of all comfort food worlds
02 -
  • High protein and fiber from beans and meat or plant-based alternatives
  • Can be fully assembled a few hours ahead for an easy party win
  • Keto and gluten-free versions are possible with simple swaps
03 -
  • Use freshly grated cheese for melting power and full flavor. Bagged shreds save time but do not melt as smoothly.
  • When making the roux for cheese sauce do not rush or you will get lumps. Whisk constantly and ease up the heat if it starts browning too fast.
  • If you want the crispiest base make sure your tater tots are spaced evenly on the pan and bake them extra until deeply golden before assembly.

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