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
This dinner comes together easily, quickly, and features the thing we most love about mac and cheese.... it's cheesyyyyy. (The multiple "ys" just show how cheesy it is.) Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
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
Small Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Pat chicken dry.
If using steak strips, separate into a single layer and pat dry. If using whole chicken breasts, cut into 1" pieces on a separate cutting board.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken and white portions of green onions to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
If using steak strips or ground beef, follow same instructions and stir occasionally until no pink remains, 4-6 minutes.
Transfer chicken to a plate. Reserve pan; no need to wipe clean.
While chicken cooks, toast panko.
Toast the Panko
Place a small non-stick pan over medium heat. Add butter to hot pan and stir constantly until melted, 30-60 seconds.
Add hot sauce (to taste) and panko and stir occasionally until lightly browned, 2-3 minutes.
Remove from burner.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat. Add pasta, cheese sauce, cheese, and ¼ cup water to hot pan and bring to a simmer. Once simmering, stir constantly until cheese is melted and sauce is slightly thickened, 1-2 minutes.
Add chicken, peas, seasoned salt, and a pinch of pepper. Stir occasionally until warmed through, 1-2 minutes.
If using steak strips or ground beef, follow same instructions.
Remove from burner.
Plate dish as pictured on front of card, garnishing pasta with toasted panko and green portions of green onions. Bon appétit!
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