Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

2021-02-11

Cuisine: American, Type: Entrée, Product Line: Barilla® Traditional Semolina

Yield : 8
Servings : 8
Prep Time : 0m
Cook Time : 0m
Ready In : 0m

Recipe Courtesy of Chandon Clenard of Stanford University

Instructions

Step 1

1. Bring 4 quarts of water to boil and season to taste with salt.

Step 2

2. Heat a sheet pan in a 425 degree oven. Toss the cauliflower florets with olive oil and season with salt and pepper. Spread in a single layer on the sheet pan and roast for 15 minutes, until tender and the tips are charred. Set aside.

Step 3

3. Cook the pasta for 7 minutes; drain well.

Step 4

4. In a large sauté pan, add the butter, onions, cumin seeds, and curry powder and sauté until slightly golden. Add the cream and mustard and bring to a simmer. Turn off the heat, stir in the cheddar, and toss with the pasta and roasted cauliflower until coated.

Step 5

5. Divide between 8 individual bowls or serve family-style in a large bowl; top with the toasted breadcrumbs, Parmesan, and chopped parsley.

Ingredients

Salt and Pepper, to taste
2 each, large heads cauliflower, broken into small florets
2 Tbsp. Olive Oil
1 lb. Barilla Elbows
2 Tbsp. Unsalted butter
1 each White onion, diced
1.5 Tsp. Cumin seeds
1/2 Tsp. Curry powder
2 cups heavy cream
1/4 cup grain mustard
1.5 cups grated sharp cheddar
1/2 cup Panko breadcrumbs, toasted
1/4 cup grated Parmesan cheese
1 Tbsp. chopped parsley