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Lobster Mac n’ Cheese with Tarragon & Toasted Breadcrumbs
2 or 4 Serving Dinner

Lobster Mac n’ Cheese

with Tarragon & Toasted Breadcrumbs

Tags: <600 Calories Soy-Free Nut-Free Chef's Choice Less Prep
SERVINGS
PREP & COOK TIME
20 min
CALORIES
430
FAT
5g
CARBOHYDRATES
78g
PROTEIN
18g

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INGREDIENTS

  1. 14 oz hearts of palm, drained, rinsed and roughly chopped
  2. 3 garlic cloves, peeled and thinly sliced
  3. 2 tsp New England spice blend
  4. 5 oz dried cavatappi
  5. 8 oz Mac n' Cheese sauce
  6. ¼ oz fresh tarragon, leaves picked and chopped
  7. 1 tsp vegan butter
  8. ¼ cup panko breadcrumbs
  9. 1 tbsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Baking dish, Large pot
SERVINGS
PREP & COOK TIME
20 min
CALORIES
430
FAT
5g
CARBOHYDRATES
78g
PROTEIN
18g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the hearts of palm

Bring a large pot of salted water to a boil for the pasta. Heat a large nonstick skillet over medium-high heat. Add hearts of palm and 1 tbsp vegetable oil and cook until browned all over, 3 to 5 minutes. Add garlic and New England seasoning and cook until fragrant, another 1 to 2 minutes. Transfer hearts of palm to a bowl and wipe out the skillet. (4-serving meal: use 2 tbsp vegetable oil) TIP: We’ll use this skillet again in step 3.

2
Cook the pasta and make the sauce

Add the cavatappi to boiling water and cook until tender, 6 to 8 minutes. Drain and return to the pot. Return pot to stove over medium-low heat. Add the Mac n’ Cheese sauce, tarragon, hearts of palm, and pasta to the pot and toss to combine.

3
Toast the breadcrumbs and serve

Heat butter in the same skillet over medium-low heat. Once butter is melted, add panko and a pinch of salt and pepper and cook, stirring, until golden brown. Divide lobster mac n’ cheese between bowls and top with toasted breadcrumbs. Enjoy!

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