Name: Chili Mac and Cheese
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 oz picanha steaks (6 oz per adult) [adult]; 4 fully-cooked chicken breakfast patties (Amylu, 2 per kid) [kid]; 3 label servings Whole Foods Market European Greens with Basil & Garlic Sauce, or comparable frozen blend; 2 label servings prepared chimichurri (Fotis Fine Foods from Costco, 1 per adult). Homemade alternative: No-Judge Chimichurri.; 2 slider buns (1 per kid, split + toasted) [kid]; Salt, to taste; Avocado-oil cooking spray

Chili Mac and Cheese — The Split Plate~380 cal / 39g protein per adult container. 8 meal-prep containers: 4 adult (2 oz dry Carbe Diem elbows + 1 full chili serving + one-quarter of the adult sauce build) + 4 kid (1.5 oz dry Barilla regular elbows + half a chili serving + one-quarter of the kid sauce build). Blended cottage-cheese sauce (cottage cheese + Fairlife + nutritional yeast + cheddar powder) split 2:1 into adult and kid pots. Velveeta melts in per pot (2 oz adult / 1 oz kid). Reserved Hot Dog Chili Base folds in (4 full servings adult pot / 2 full-serving equivalents split across 4 kid containers = half chili serving per kid). Bone broth loosens to creamy. Kid macros intentionally not published — cottage cheese fat percentage was not label-verified. Reheats to 165°F all week with a small splash of milk or bone broth if the sauce tightens.