All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
What can top the amazing sweetness of a BBQ pulled pork, tender and saucy and oh-so-good? Adding a bit of mac and cheese to that magic. This combination brings delight in every gooey, saucy bite.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cook the Pork Mixture
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork and white portions of green onions to hot pan. Stir occasionally, breaking up pork into small pieces, until warmed through, 3-5 minutes.
Excess fat will render while cooking and add flavor.
Remove from burner and stir in BBQ sauce.
Make the Mac and Cheese
Combine ⅔ the cheese (reserve remaining for garnish), cream cheese, and 2 Tbsp. water in a large microwave-safe mixing bowl. Microwave, 30 seconds.
Stir, then microwave again until smooth, 30 seconds.
Stir in pasta until warmed through.
Finish the Dish
Plate dish as pictured on front of card, placing pork mixture on pasta, and garnishing with remaining cheese, green portions of green onions, and crispy jalapeños (to taste). Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.