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
Instructions
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 ¾ 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 ¾ 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 ¾ cup of cheese on top.
Broil until the cheese melts and serve warm.
Notes
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 https://www.anediblemosaic.com/macaroni-and-cheese-with-cauliflower-tuna-and-egyptian-roumy-cheese/