Lobster Mac n’ Cheese
with Tarragon & Toasted Breadcrumbs
INGREDIENTS
- 14 oz hearts of palm, drained, rinsed and roughly chopped
- 3 garlic cloves, peeled and thinly sliced
- 2 tsp New England spice blend
- 5 oz dried cavatappi
- 8 oz Mac n' Cheese sauce
- ¼ oz fresh tarragon, leaves picked and chopped
- 1 tsp vegan butter
- ¼ cup panko breadcrumbs
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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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MUSHROOM PATTY MELTS with Dijonnaise & Dilly Coleslaw
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