Sheet Pan Southern-Style Mac and Cheese with Tater Tots

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting baked mac and cheese casserole topped with crispy tater tots for extra texture and flavor. This American quick recipe, ready in about 55 minutes, pairs elbow macaroni, unsalted butter, and all-purpose flour for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 American cuisine 480 cal/serving

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Ingredients

12 oz elbow macaroni
4 tbsp unsalted butter
3 tbsp all-purpose flour
3 cups whole milk
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp mustard powder
12 oz frozen tater tots

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat the oven to 400°F. Cook 12 oz elbow macaroni in a large pot of salted boiling water for 7 minutes until al dente, then drain and set aside.
Step 2: In a large saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until the mixture bubbles and turns golden.
Step 3: Gradually whisk in 3 cups whole milk, stirring constantly to avoid lumps. Continue cooking for 5-6 minutes until the sauce thickens enough to coat the back of a spoon.
Step 4: Remove from heat and stir in 3 cups shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp mustard powder until melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, then pour into a greased 9x13-inch sheet pan. Evenly arrange 12 oz frozen tater tots on top.
Step 6: Bake uncovered for 25-30 minutes until the tater tots are golden and crispy and the mac and cheese is bubbly. Let rest 5 minutes before serving.