Gluten-Free Bacon & Lobster Mac and Cheese

Gluten-Free Gourmet

Consumers are becoming more mindful of health and wellness when dining. In fact, 1 in 10 people now avoid gluten. Operators should embrace the challenge of creating innovative, quality gluten-free menu items. Consider the wide breadth of gluten-free alternative products available and combine them with trendy, gourmet flavors. For example, this Bacon and Lobster Mac & Cheese is rich, appealing, and completely gluten-free.

Chickpeas are not only a trendy ingredient, but also make for a quality alternative pasta. Barilla Chickpea Rotini, available through Maines, is a top-choice gluten-free pasta. It’s also a good source of plant-based protein and fiber, furthering appeal to health-conscious consumers. All-Natural is another trending label to consider with your gluten-free menu. All natural, gluten-free bacon is certain to be a popular addition. Gourmet cheese, decadent lobster, and a crunch of gluten-free panko finish off this stunning, elevated classic.

 

 

Gluten-Free Bacon & Lobster Mac and Cheese
Gluten-free chickpea rotini in a smoked gouda and white cheddar bechamel with lobster meat and all-natural bacon. Baked with a gluten-free panko topping.
Servings
6
Servings
6
Gluten-Free Bacon & Lobster Mac and Cheese
Gluten-free chickpea rotini in a smoked gouda and white cheddar bechamel with lobster meat and all-natural bacon. Baked with a gluten-free panko topping.
Servings
6
Servings
6
Instructions
Chickpea Pasta
  1. Prepare pasta as label directs; drain and cool; drizzle with oil. Refrigerate in an airtight container up to 4 days.
Applewood Smoked Bacon Bits
  1. Cut bacon crosswise into ½-inch pieces. Heat a heavy-bottomed sauté pan over medium-high heat; add bacon and cook until fat begins to render, about 5 minutes. Reduce heat to medium-low; cook until bacon is crisp and all fat is rendered, about 10 minutes, stirring occasionally. Remove with a slotted spoon to a paper towel-lined sheet tray to drain.
Smoked Gouda Bechamel
  1. Melt butter in a saucepan over medium-low heat; add shallot and sauté 2 minutes. Whisk in flours; increase heat to medium and cook until light golden brown, about 6 minutes, whisking frequently. Add milk, 1 cup at a time, whisking continuously until very smooth; cook until slightly thickened, about 10 minutes. Remove from heat; whisk in cheeses, thyme, nutmeg and salt. Refrigerate in an airtight container up to 6 days. Makes about 6 cups.
For Serving
  1. Stir panko and melted butter in a bowl. Toss pasta with Applewood Smoked Bacon Bits, lobster meat, Smoked Gouda Bechamel, green onions, and red pepper flakes. Spoon into an oven-safe serving dish and top with panko mixture. Bake at 375°F until golden brown and bubbling, about 15 minutes.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Gluten-Free Chickpea Rotini Pasta #044519

Olive Oil #038387

Natural Choice All-Natural Gluten-Free Uncured Applewood Smoked Bacon #043899

Unsalted Butter #039015

Shallots #097737

Rice Flour #042724

Tapioca Flour #042721

Whole Milk #032213

Grated Sharp White Cheddar Cheese #014252

Grated Smoked Gouda Cheese #023326

Fresh Thyme Leaves #097302

Nutmeg #036175

Kosher Salt #340657

Gluten-Free Panko Breadcrumbs #030367

Lobster Meat #038400

Green Onion #099006

Crushed Red Pepper Flakes #036419

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