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Kosher 'Lobster' Mac and Cheese with Hearts of Palm - American recipe
I know what you're thinking. Lobster and mac and cheese in a kosher kitchen? It sounds impossible, but I've found the perfect solution using hearts of palm. These tender, flaky cylinders have this amazing seafood-like texture that fooled even my most discerning dinner guests. The first time I served this dish, my brother-in-law kept asking what kind of fish I'd used. The secret is in how you prepare the hearts of palm. You can't just throw them in with the pasta. I slice them into chunky pieces, then sauté them with Old Bay seasoning and a splash of white wine. This builds that briny, oceanic flavor that makes you think of coastal dining. The texture becomes even more convincing when it mingles with the creamy cheese sauce. For the cheese blend, I use a combination of sharp cheddar, Gruyère, and a touch of cream cheese. The Gruyère adds that nutty depth while the cream cheese keeps everything silky smooth. I always make my roux from scratch because boxed mac just won't hold up to those chunky hearts of palm pieces. The key is cooking the flour long enough to lose that raw taste but not so long that it browns. This makes an impressive side dish for holiday meals or works perfectly as a main course with a simple green salad. My kids love it because it tastes indulgent, and I love it because it's actually packed with nutrients from the hearts of palm. Plus, it reheats beautifully, so leftovers never go to waste in our house.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 2 cans hearts of palm 14 oz each, drained and sliced
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese grated
  • 1 cup Gruyère cheese grated
  • 4 ounces cream cheese softened
  • 2 tablespoons Old Bay seasoning
  • 1/4 cup white wine dry
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon paprika
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons chives fresh, chopped

Method
 

  1. Preheat oven to 375°F. Cook macaroni according to package directions until just al dente. Drain and set aside.
  2. Slice hearts of palm into 1/2-inch thick rounds. Heat 2 tablespoons butter in a large skillet over medium heat. Add hearts of palm and Old Bay seasoning, cooking for 3-4 minutes until lightly golden.
  3. Add white wine to the skillet and cook until mostly evaporated, about 2 minutes. Remove from heat and set aside.
  4. In a large saucepan, melt remaining 2 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to create a roux.
  5. Gradually whisk in milk and cream, ensuring no lumps form. Cook, stirring frequently, until mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
  6. Remove from heat and whisk in cream cheese until smooth. Add cheddar and Gruyère cheeses, stirring until completely melted. Season with salt, pepper, and paprika.
  7. Fold in cooked macaroni and seasoned hearts of palm. Transfer mixture to a buttered 9x13 inch baking dish.
  8. Sprinkle panko breadcrumbs evenly over the top. Bake for 15-20 minutes until bubbly and golden brown on top.
  9. Let rest for 5 minutes before serving. Garnish with fresh chives.

Notes

Hearts of palm can be found in the canned vegetable section of most grocery stores. For extra flavor, try using vegetable broth in place of 1/2 cup of the milk. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven at 350°F.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 820mg 36%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.