Lobster Mac n’ Cheese
with Tarragon & Toasted Breadcrumbs
Nutrition (per serving)
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INGREDIENTS
- 14 oz hearts of palm, roughly chopped, drained and rinsed
- 4 garlic cloves (divided), peeled, 1 minced and 3 thinly sliced
- 1 tsp bay seasoning blend
- 5 oz cavatappi pasta
- 2 tbsp vegan butter
- 1 tbsp white miso paste
- 8 floz almond milk
- 2 oz shredded cheddar cheese
- 1/4 cup panko breadcrumbs
Nutrition (per serving)
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INSTRUCTIONS
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.
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.
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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