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Title: Macaroni & Cheese w/Cauliflower, Tuna & Egyptian Roumy Cheese
Categories: Seafood, Pasta, Cheest, Vegetables, Dairy
Yield: 5 servings

1/2 lb (225 g) small to medium?size
- pasta; any kind you like
2 lb (900 g) head of cauliflower;
- in bite?sized florets
200 g (7 oz) sharp white Cheddar;
- shredded
80 g (3 oz) Egyptian Roumy cheese
- grated *
2 1/2 tb Neutral?flavored oil
1 lg Onion; fine diced
2 lg Cloves garlic; crushed
1 tb Minced fresh rosemary
+=OR=+
1 ts Dried rosemary leaves
3 1/2 tb All?purpose flour
3 c (710 ml) milk; room temp
1 1/2 ts Worcestershire sauce
1/2 ts Salt
1/4 ts Black pepper
6 oz (170 g) can tuna in water;
- drained
1/2 c Chopped fresh parsley
Butter; to grease casserole

Cook the pasta to al dente according to the package
directions; set aside.

Bring a pot of salted water up to a rolling boil. Add the
cauliflower and cook until fork?tender, about 5 minutes;
drain and set aside.

Toss together the white Cheddar and Egyptian Roumy cheeses
in a bowl; measure out 3/4 cup and reserve it for topping.

Add the oil to a medium?large pot over medium?high heat.
Add the onion and cook until softened, but not browned,
about 5 minutes, stirring occasionally. Turn the heat down
to medium and add the garlic and rosemary; cook 1 minute
more, stirring constantly.

Whisk in the flour and cook 1 minute, then gradually whisk
in the milk; stir in the Worcestershire sauce, salt, and
black pepper. Bring to gentle boil, stirring constantly,
and then remove from heat.

Whisk in the cheese (except the reserved 3/4 cup for
topping) until smooth. Stir in the pasta, cauliflower,
tuna, and parsley. Taste and add additional salt and black
pepper as desired.

Preheat the broiler and butter a 9 by 13?inch baking dish.
Pour the pasta mixture into the dish and sprinkle the
reserved 3/4 cup of cheese on top.

Broil until the cheese melts and serve warm.

* Substitute for Egyptian Roumy Cheese: If you can't find
Roumy, Pecorino Romano is a great sub.

FREEZING: This casserole freezes and re?heats well! I like
to thaw it overnight, and then re?heat it in a 350F oven
(covered with foil) until warm throughout (about 20
minutes).

from An Edible Mosaic

Yield: 4 to 6 servings

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

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