# Ingredient List:
→ Tater Tots
01 - 2 lbs frozen tater tots
→ Mac and Cheese
02 - 7 oz elbow macaroni
03 - 1 tbsp unsalted butter
04 - 1 tbsp all-purpose flour
05 - 1 cup whole milk
06 - 1/2 cup heavy cream
07 - 1 1/2 cups shredded cheddar cheese
08 - 1/2 cup shredded Monterey Jack cheese
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/4 tsp garlic powder
12 - Salt and black pepper, to taste
→ Tex-Mex Toppings
13 - 1 cup shredded Mexican blend cheese
14 - 2 spring onions, thinly sliced
15 - 1 small tomato, diced
16 - 1 small jalapeño, thinly sliced (optional)
17 - 2 tbsp chopped fresh cilantro
18 - 1/4 cup sour cream
19 - 1/4 cup salsa
# Directions:
01 - Preheat oven to 425°F. Arrange tater tots in a single layer on a large baking sheet and bake for 25–30 minutes, turning halfway through for even crispness.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni as directed until al dente. Drain and set aside.
03 - In a medium saucepan, melt unsalted butter over medium heat. Whisk in flour and cook 1 minute until incorporated. Gradually add whole milk and heavy cream, whisking constantly until smooth and slightly thickened, about 2–3 minutes.
04 - Reduce heat to low. Stir in cheddar cheese, Monterey Jack cheese, smoked paprika, cumin, garlic powder, salt, and black pepper until cheese is fully melted and sauce is smooth.
05 - Add drained macaroni to cheese sauce and stir thoroughly to coat evenly.
06 - Transfer baked tater tots to a large ovenproof dish. Spoon mac and cheese evenly over the tots.
07 - Sprinkle shredded Mexican blend cheese over the assembled dish. Bake in oven for 5 minutes until cheese is melted and bubbly.
08 - Remove from oven. Garnish with spring onions, diced tomato, jalapeño slices (if using), and fresh cilantro. Drizzle with sour cream and salsa just before serving.
