Mac and Cheese Tot Dish
  • 8 oz dried pasta (Note: NOT A FULL BOX! I used cavatappi.)
  • 3 cups chopped broccoli
  • 4 tbsp butter (salted or unsalted is fine)
  • ¼ cup flour
  • 2 cups whole milk
  • 12 oz cheddar cheese, shredded (I prefer a mix of mild and sharp cheddars)
  • 2 tsp dry mustard
  • ¼ tsp paprika
  • pinch of ground nutmeg
  • 1 - 1½ lb frozen tater tots
  1. Heat your oven to 375°F.
  2. Bring a large pot of water to a boil. Generously salt the water (I used a couple tsp kosher salt) and add the pasta. After 5 minutes toss in the broccoli. Remove and drain everything 2 minutes later. (The pasta will have cooked for a total of 7 minutes.) Rinse with cold water to stop the cooking process.
  3. Melt the butter in a medium saucepan over medium heat. Mix in the flour and cook for one minute, while whisking. Stir in 1 cup of the milk until thickened slightly. Add the other cup of milk and continue to stir until thickened again.
  4. Add the cheese, dry mustard, paprika and nutmeg. Stir until the cheese is melted and everything is incorporated together as a smooth sauce.
  5. Combine the pasta, broccoli and cheese sauce in a casserole dish. I used an 8x8 which made for a deeper casserole, but it also works in a 9x13 pan if you want it to be a thinner casserole with a higher tot-to-pasta ratio.
  6. Cover with the frozen tots.
  7. Bake for 25-30 minutes until it's bubbling and the tots are warmed through. You can also broil it for a few minutes at the end if you want to. (I do this.) Let it cool for five minutes and then enjoy!
adapted from and inspired by Molly on the Range
Recipe by Cake Over Steak at