Bring salted water to boil in medium saucepan. Heat 1 tsp vegetable oil in large nonstick skillet over medium-high heat. Add hearts of palm and cook until browned, 5 to 7 minutes. Add just ½ tsp garlic and just ½ tsp bay seasoning and cook until fragrant, 1 to 2 minutes. Transfer hearts of palm to bowl and wipe skillet clean for step 4.

Add cavatappi to boiling water and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water, drain pasta, and set aside.

Melt just half the butter in same saucepan over medium heat. Add remaining garlic and cook until fragrant but not browned, 1 to 2 minutes. Whisk in just ¾ cup pasta water, cream cheese, herb garlic cheese, parmesan, and nutritional yeast and cook until sauce is thickened, 2 to 4 minutes. Stir in cavatappi and hearts of palm. (TIP: Add more pasta water, 1 tbsp at a time, if sauce is too thick.)

Melt remaining butter in same skillet from step 1 over medium-low heat. Add breadcrumbs, tarragon, ¼ tsp pepper, and a pinch of salt. Cook, stirring frequently, until golden brown, 3 to 5 minutes.

Divide lobstah mac & cheese between bowls and top with tarragon breadcrumbs. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.