Method

Macaroni and cheese

Cook pasta

Bring a medium pot of salted water (about 4 cups water and a pinch of salt) to a boil. Add 2 cups elbow macaroni and cook until just al dente according to package time (usually 7–9 minutes). Reserve 2–4 tablespoons of pasta cooking water, then drain and set pasta aside.

Make the roux

In the same pot over medium heat, melt 2 tbsp unsalted butter. Once foaming subsides, whisk in 2 tbsp all-purpose flour and cook, whisking constantly, for 1 minute to remove the raw flour taste (do not let it brown).

Add milk and thicken

Slowly whisk in 1.5 cups whole milk, a little at a time, until smooth. Continue to cook and whisk for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.

Finish cheese sauce

Lower heat to low. Whisk in 2 tbsp cream cheese until fully melted and smooth. Stir in 2 cups shredded cheddar cheese a handful at a time until melted and smooth. Add 1/2 tsp mustard, 1/2 tsp salt, 1/8 tsp black pepper, and 1/4 tsp paprika (optional). Taste and adjust seasoning. If sauce seems too thick, whisk in 1–2 tbsp reserved pasta water to reach a creamy consistency.

Combine pasta and sauce

Return the drained macaroni to the pot with the cheese sauce and gently stir until noodles are evenly coated. Keep warm on the lowest heat setting, stirring occasionally while you prepare the tots.

Crispy tater tots

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil. Spread 12 frozen tater tots in a single layer on the sheet leaving small gaps so air circulates.

Lightly toss or brush the tots with 1 tsp olive oil or spray with oil; sprinkle 1/4 tsp salt evenly over them. Place the sheet on the middle rack.

Bake for 18–22 minutes, flipping the tots once about halfway through (10–12 minutes) so both sides crisp. Bake until golden brown and crispy on the outside. For extra crispiness, broil 1–2 minutes at the end while watching carefully.

Remove from oven and let cool 1–2 minutes before serving. Serve with ketchup for dipping if desired.

Assembly and serving

Divide the mac and cheese between 4 small kid-sized bowls or plates (see servings). Top each portion with 3 crispy tater tots placed on the side or arranged on top so kids can dunk. If using steamed peas or corn, gently fold 1/2 cup into the mac and cheese before plating or portion 2 tbsp per serving as a side.

Allow to cool slightly so it's safe for kids. Serve with ketchup on the side and enjoy.

Kids Mac N ' Cheese With Crispy Tater Tots Recipe