Mac & Cheese Tots (Printable Version)
# What You’ll Need:
→ Crispy Potato Cups
01 -
Spray oil or grease, enough for the pan
02 -
2 cups of frozen tater tots
→ Burger and Pasta Filling
03 -
1/4 teaspoon onion powder
04 -
1 cup small macaroni pasta (elbow shape)
05 -
1/2 lb ground beef
06 -
Salt and black pepper, to taste
07 -
2 tablespoons plain flour
08 -
2 tablespoons softened butter
09 -
1 cup milk
10 -
1 1/2 cups grated cheddar cheese
11 -
1/4 teaspoon garlic powder
→ Extras for On Top
12 -
2 tablespoons of ketchup
13 -
1/4 cup diced pickles
# Steps to Follow:
01 -
Set your oven to 425°F and lightly spray a muffin tray with oil or grease.
02 -
Drop 4-5 tater tots into each muffin slot, bake for 10 minutes, press them down to make a cup shape, and bake another 10 minutes to crisp them up.
03 -
Follow the cooking directions on the pasta package, strain it, and let it sit for now.
04 -
In a pan on medium heat, cook the beef with onion powder, garlic powder, salt, and pepper, stirring until no pink remains. Get rid of extra grease.
05 -
Warm butter in a pan, mix in the flour, and stir for a minute. Slowly add milk, cook till it thickens, and stir in cheese until melted and creamy.
06 -
Blend the cheese sauce with the cooked beef and pasta until it’s evenly coated.
07 -
Scoop some of the beef and pasta mixture into each tater tot cup, pressing gently.
08 -
Pop the tray back in the oven for another 10 minutes, until the tops are slightly golden.
09 -
After baking, sprinkle chopped pickles on top and drizzle ketchup if you’d like.
# Additional Notes:
01 -
If you want extra crunch, let the tots cool before pressing them into cup shapes.