"Lobster" Macaroni & Cheese Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina provides a similar melting quality at a lower price.

lobster meat

💰Cheaper: crab meat

Crab meat is more affordable and still offers a seafood flavor.

parmesan cheese

💰Cheaper: pecorino cheese

Pecorino can be a cheaper alternative while still providing a salty flavor.

Start by cutting lobster mushrooms into large chunks to clean out any dirt or debris.

Rinse the lobster mushrooms with a little bit of water and set them aside.

Chop fresh garlic into pieces larger than a mince and set aside.

In a pan, melt almost a cup of butter over medium-low heat.

Add the lobster mushrooms to the pan and sauté until they become tender, seasoning lightly with salt and pepper.

Once tender, set the sautéed lobster mushrooms aside.

Boil water for gluten-free pasta shells and cook them to al dente according to package instructions.

Combine the cooked pasta with the sautéed lobster mushrooms in the pan.

Add vegan mozzarella and vegan cheddar cheese to the mixture, along with a drizzle of the garlic butter.

Mix in freshly chopped scallions and parsley.

Prepare a vegan cheese sauce by pureeing cooked potatoes and carrots until smooth, then season with garlic salt, pepper, nutritional yeast, and a dash of dijon mustard.

Incorporate the vegan cheese sauce into the pasta mixture until evenly mixed.

Transfer the mixture into a baking dish and top with more vegan cheese and gluten-free panko breadcrumbs mixed with garlic butter and parsley.

Cover the baking dish with a lid and bake until bubbly and melty.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens