The Palm's Mac & Cheese with Bacon Crust

Chef Hoss Fuentes from The Palm prepared their Mac & Cheese with Bacon Crust (see recipe below). The Palm Restaurant is located at 140 Fifth Avenue South Nashville TN, 37203 across the street from the Bridgestone Arena. For more information on their summer lobster specials or other menu details call (615)742-7256 or visit www.thepalm.com/Nashville

PALM RESTAURANT 

[Nova Scotia Lobster] Mac ‘n Cheese with Bacon Crust 

 

ounces cooked elbow pasta  

ounces pasta water 

Tablespoon whole butter 

½ cup heavy cream 

4 ounces [lobster] béchamel sauce – see recipe below 

ounces butter poached lobster meat (optional) 

2 Tablespoons grated parmesan cheese 

½ cup bacon crust – see recipe 

1 Tablespoon clarified butter 

  • In a sauté pan, heat the pasta water and butter. Add the pasta and keep warm. 

  • In another sauté pan, heat heavy cream and lobster béchamel. Once heated/hot, add the pasta and lobster meat if desired and toss well until heated all the way thru. 

  • Pour noodle mixture into 8-inch dish and top with parmesan cheese. 

  • Top entire dish with a thin layer of the bacon crust, and drizzle top with 1 Tablespoon clarified butter. Place under broiler until crust is golden brown being careful not to burn. 

 

Bacon Crust  

2 cups cooked bacon, medium diced  

4 cups panko breadcrumbs 

2 Tablespoons smoked paprika 

1 Tablespoon garlic powder 

1 cup grated parmesan cheese 

½ cup chopped parsley 

To taste: salt & pepper (white) 

  • In a food processor, combine bacon and panko breadcrumbs togetherplace mixture in a bowl. 

  • Add smoked paprika, garlic powder, parmesan cheese, parsley, kosher salt and white pepper. 

 

[Nova Scotia Lobster] Béchamel  

1/2 gallon whole milk 

6 ounces bacon, small diced 

3 sticks butter 

Spanish onion (medium sized), minced 

cloves of garlic, minced 

½ Tablespoon smoked paprika 

1.5 Tablespoons tomato paste 

6 ounces flour 

1 Tablespoon lobster base (optional) 

1 cup gouda cheese – shredded 

1 cup white cheddar – shredded 

1 cup reggiano parmigiana – grated 

To taste: salt and white pepper 

  • Heat milk until it begins to boil, remove from heat and keep warm. 

  • Heat a sauce pot over a medium heat. 

  • Render bacon until bacon begins to crisp; add butter and melt. 

  • Add onions and garlic and cook until translucent. 

  • Add smoked paprika; combine well. 

  • Add tomato paste; combine well. 

  • Add flour; combine well. Cook mixture for 5 minutes, stirring constantly. 

  • Add heated milk in stages to the onion, garlic, tomato paste and flour mixture, whisking continuously until smooth. 

  • Place back on the stove over a medium heat and bring back to a simmer for 8 minutes, stirring continuously as the sauce begins to lightly thicken. 

  • Remove from the stoveadd lobster base if desired and whisk in well. 

  • Add gouda, cheddar and parmesan cheese; combine well. 

  • Season with salt and pepper.

 

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