Name: Macaroni and Cheese with Cauliflower, Tuna, and Egyptian Roumy Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 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