Macaroni and Cheese with Cauliflower, Tuna, and Egyptian Roumy Cheese
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
  • ½ lb (225 g) small to medium-sized pasta, any kind you like (I used short tubular pasta called Canneroni)
  • 1 (2 lb/900 g) head of cauliflower, chopped into bite-sized florets (about 8 cups of florets)
  • 200 g (7 oz) sharp white Cheddar cheese, shredded
  • 80 g (3 oz) Egyptian Roumy cheese (I used young-ripened), grated (see Note below)
  • 2½ tablespoons neutral-flavored oil
  • 1 large white or yellow onion, finely diced
  • 2 large cloves garlic, crushed
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary leaves
  • 3½ tablespoons all-purpose flour
  • 3 cups (710 ml) milk (low-fat is fine), at room temperature
  • 1½ teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 (6 oz/170 g) can tuna in water, drained
  • ½ cup chopped fresh parsley
  • Butter, to grease the casserole dish
  1. Cook the pasta to al dente according to the package directions; set aside.
  2. 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.
  3. Toss together the white Cheddar and Egyptian Roumy cheeses in a bowl; measure out ¾ cup and reserve it for topping.
  4. 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.
  5. 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.
  6. Whisk in the cheese (except the reserved ¾ cup for topping) until smooth. Stir in the pasta, cauliflower, tuna, and parsley. Taste and add additional salt and black pepper as desired.
  7. Preheat the broiler and butter a 9 by 13-inch baking dish. Pour the pasta mixture into the dish and sprinkle the reserved ¾ cup of cheese on top.
  8. 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).
Recipe by An Edible Mosaicâ„¢ at