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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