Mac and Cheese Tot Dish

• Produce

  • 3 cups Broccoli
  • 1 lb Tater tots, frozen

• Condiments

  • 2 tsp Mustard, dry

• Pasta & Grains

  • 8 oz Pasta, dried

• Baking & Spices

  • 1/4 cup Flour
  • 1 pinch Nutmeg, ground
  • 1/4 tsp Paprika

• Dairy

  • 12 oz Cheddar cheese
  • 2 cups Whole milk

• Other

  • 4 tbsp Butter (salted or unsalted is fine

Found on cakeoversteak.com

Ingredients

• 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

Directions

• Heat your oven to 375°F.
• 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.
• 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.
• Add the cheese, dry mustard, paprika and nutmeg. Stir until the cheese is melted and everything is incorporated together as a smooth sauce.
• 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.
• Cover with the frozen tots.
• Bake for 25-30 minutes until its 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!