Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

2021-02-11
  • 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

 

Recipe Type:
Chef Recommended Cuts
  • Elbows
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Nutritional Info

This information is per serving.