Name: Mac and Cheese Tater Tot Casserole
Ingredients: 2-pounds Tater Tots, thawed; 2 cups whole milk; 3 cups vegetable stock; ½ tsp. garlic powder; 1-pound elbow macaroni; 3 cups sharp aged cheddar cheese, grated; Salt and black pepper, to taste

Mac and Cheese Tater Tot Casserole

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Ingredients

2-pounds Tater Tots, thawed
2 cups whole milk
3 cups vegetable stock
½ tsp. garlic powder
1-pound elbow macaroni
3 cups sharp aged cheddar cheese, grated
Salt and black pepper, to taste

Instructions

For the tater tots:

Pre-heat the oven to 400 F; line a sheet pan with parchment paper.
Arrange the Tater Tots in a single layer on the prepared sheet pan.
Place in the pre-heated oven and bake until they are golden; 18 to 20 minutes; remove from the oven; set aside.

For the mac and cheese:

Meanwhile, heat a large, 12-inch, ovenproof Dutch oven or similar pot over medium high.
Add the milk, vegetable stock, garlic powder and macaroni; stir to combine.
Cover and bring to a simmer, stirring every minute or so to prevent the pasta sticking and to encourage even cooking; this takes about 4 to 5 minutes total.
When it comes to a simmer, stir well, reduce heat to medium-low, cover and cook until the pasta has softened and the liquid has thickened to resemble cream; about 5 minutes.
There should still be quite a lot of liquid coating the pasta; if it looks dry, add ½ cup of hot water; the pasta should be al dente, softened with a bite.
Add the cheese and stir until it melts and combines with the remaining liquid and becomes a cheesy sauce; season with salt and black pepper.

For serving:

Top the mac and cheese with the Tater tots, arranging them in a circular pattern, until the pasta is covered completely; serve immediately.

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