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Chandon Clenard Senior General Manager Stanford University

Chandon Clenard
Senior General Manager
Stanford University

Mac and Cheese with Turmeric and Roasted Cauliflower

Recipe courtesy of Chef Chandon Clenard
Sponsor: Barilla

Serves: 8


  • To taste salt and pepper
  • 2 ea large heads cauliflower, broken into small florets
  • 2 Tbsp olive oil
  • 1 lb Barilla Elbows Pasta
  • 2 Tbsp unsalted butter
  • 1 ea white onion, diced
  • 1 ½ tsp cumin seeds
  • ½ tsp curry powder
  • 2 cups heavy cream
  • ¼ cup grain mustard
  • 1 ½ cup grated sharp cheddar cheese
  • ½ cup panko breadcrumbs, toasted
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp chopped parsley
  • ½ tsp turmeric (for pasta water)


  1. Bring 4 qt water to a boil, add ½ tsp turmeric and season to taste with salt.
  2. Heat a sheet pan in a 425 degree F 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.
  3. Cook the pasta for 7 minutes; drain well.
  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.
  5. Divide between 8 individual bowls or serve family-style in a large bowl; top with the toasted breadcrumbs, Parmesan, and chopped parsley.

Project Management: Summit F&B Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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