MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Macaroni & Cheese w/Cauliflower, Tuna & Egyptian Roumy Cheese
 Categories: Seafood, Pasta, Vegetables, Cheese, Dairy
      Yield: 4 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 cl Garlic; crushed
      1 tb Fresh rosemary; minced -OR-
      1 ts Dried rosemary leaves
  3 1/2 tb All-purpose flour
      3 c  (710 ml) milk; room temperature
  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  Fresh parsley; chopped
           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 350°F/175°C
  oven (covered with foil) until warm throughout (about 20
  minutes).

  from An Edible Mosaic
  
  RECIPE FROM: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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