Save This ultra-indulgent mac and cheese chili cheese tots recipe brings together all your comfort food favorites in one crave-worthy platter. You get extra crispy tater tots hot from the oven, a rich and silky mac and cheese piled high, and a robust chili loaded with hearty beans and savory spices. Blanketed with bubbly melted cheese and plenty of fresh fixings, this dish becomes a party hit every single time I serve it: whether it is game day or just a cozy movie night at home.
My family first tasted this at a winter potluck and begged for the recipe. Now we make it together whenever we want something fun and filling: double batches are a must because the leftovers are almost better the next day.
Ingredients
- Tater tots: Frozen tater tots bake up beautifully crisp and serve as the ideal base. Try to choose golden tots with simple ingredients for best taste and crunch
- Elbow macaroni: Classic shape that holds creamy cheese sauce best. Look for pasta with a short cook time for convenience
- Unsalted butter: Builds the roux for a smooth sauce. High-quality butter adds rich flavor
- All-purpose flour: Helps thicken the cheese sauce for a luscious texture
- Whole milk: Creates silkiness in the mac and cheese. Use fresh milk for best results
- Shredded sharp cheddar cheese: Gives the mac and cheese a tangy bite and gooey melt. Always choose block cheese and shred it yourself if you can
- Salt and ground black pepper: Balances flavors in both the chili and the cheese sauce. Use freshly cracked pepper where possible
- Olive oil: Adds a mellow richness when sautéing aromatics for the chili
- Onion and garlic: Layer savory flavor into the chili’s base. Seek out fragrant, firm vegetables for best results
- Ground beef or plant-based alternative: Gives body and meaty savor to the chili. Opt for lean beef or your favorite plant protein
- Diced tomatoes and tomato paste: Provide tangy acidity and thickness. Choose tomatoes with no added sugar
- Kidney beans: Contribute hearty creaminess and boost fiber content. Canned beans save time: rinse thoroughly to reduce sodium
- Chili powder, ground cumin, smoked paprika: Build up deep chili flavor and hint of smokiness. Always use fresh spices for the fullest aroma
- Shredded Monterey Jack or cheddar cheese: Blankets the assembled dish and creates melty, irresistible cheese pulls
- Green onions, cilantro, jalapeño: Offer freshness, extra zip, and colorful presentation. Choose crisp, bright herbs and ripe jalapeños
Instructions
- Preheat and Bake the Tots:
- Set your oven to 220 degrees Celsius. Spread frozen tater tots in a single layer on a baking sheet and bake for about twenty five to thirty minutes. Flip halfway through to ensure even crispness on all sides
- Cook the Chili Aromatics:
- Warm olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent for about four minutes. Add minced garlic and continue to sauté for one minute until fragrant
- Brown and Simmer the Chili:
- Add ground beef or plant-based substitute to the skillet. Break up the meat using a wooden spoon and cook until well browned with no pink spots remaining. If you see excess fat, scoop it off
- Build Chili Flavor:
- Into the skillet, add diced tomatoes, rinsed kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine. Let the mixture simmer gently for about ten to twelve minutes while stirring now and then. As it cooks, the chili will thicken and flavors will deepen. Taste and adjust seasoning as you like
- Boil the Macaroni:
- In a large pot of salted boiling water, cook the elbow macaroni until just al dente. Drain well and set aside so it stays tender but not mushy
- Prepare Cheese Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour until it forms a paste and bubbles gently for about one minute. Pour in milk slowly, whisking continuously to prevent any lumps. Keep whisking as the mixture heats and thickens for three to four minutes. Take the pan off the heat and stir in shredded cheddar until fully melted. Taste for salt and pepper and adjust as needed. Fold in cooked macaroni until every piece is coated and silky
- Layer Everything:
- Pour crisped tater tots onto a large platter or baking dish. Spoon mac and cheese evenly over the top to cover. Next, ladle plenty of hot chili across the macaroni layer. Sprinkle shredded cheese over the entire thing
- Final Bake:
- Return the assembled dish to the oven for about five to seven minutes. The cheese on top should melt thoroughly and start to bubble along the edges
- Add Fresh Toppings:
- Scatter sliced green onions, chopped cilantro, and thin jalapeño slices for freshness and a little kick. Serve right away while hot and gooey
Save My favorite part is using a sharp cheddar in the mac and cheese since it cuts through all the rich flavors. We once built this recipe for a Super Bowl party and now my friends remind me weeks ahead to put it on the menu: it is the definition of shareable comfort.
Storage Tips
Keep leftovers in an airtight container and refrigerate for up to three days. For best results, reheat in a hot oven rather than the microwave to restore the tots’ crispiness. If making ahead for a party, store each component separately and assemble just before serving. You can freeze the chili for up to two months: just thaw and reheat on the stove before using.
Ingredient Substitutions
For a veggie version, try plant-based ground meat or double up on kidney beans and toss in pinto or black beans. Lactose-free milk and cheese work well in the mac and cheese for those with sensitivities. Swap elbow macaroni for small shells or gluten-free pasta if needed. Smoked gouda adds an earthy twist, or use pepper jack for a spicier cheese sauce.
Serving Suggestions
Pile this dish onto a giant platter for self-serve gatherings or portion into individual bowls for dinner. It pairs perfectly with a cold lager or a fruity light red wine. A quick side salad with something tangy like pickled onions or a vinegar slaw balances the richness.
Save I learned to let the cheese sauce thicken fully before stirring in the macaroni so the final result stays creamy not runny. Cooking with family and friends makes kitchen messes and memories: do not be afraid to get creative or pile the toppings high.