Sheet Pan Cheesy Chili Mac

Prep time: 10 minutes

Cook time: 40 minutes

Preheat oven to 450°F and butter an 18x13-inch rimmed baking sheet. Fill large pot with salted water and bring to boil over high heat. Cook noodles according to package directions; drain.

Blend cottage cheese and half-and-half in a blender, scraping down the sides, as needed, until smooth, about 1 minute. Combine cottage cheese mixture and chili in large pot over medium heat. Bring to simmer and stir in 2 cups of Cheddar until smooth, about 1 to 2 minutes. Add noodles and cook until coated, about 1 to 2 minutes. Season with salt and pepper, to taste.

Pour chili mac in an even layer onto prepared baking sheet. Top with remaining cheddar cheese. Bake until top is light golden brown and sauce is bubbling, about 20 to 25 minutes. Serve and enjoy.

Serves: 6 servings

Tip: Substitute 1 cup California cream cheese for cottage cheese. Simply skip the blending step and add combined cream cheese, half-and-half and chili in large pot over medium heat. Proceed with remaining steps.