• Tuna In - 11

    From Dave Drum@1:2320/105 to All on Sun Mar 10 13:09:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Macaroni & Cheese w/Cauliflower, Tuna & Egyptian Roumy Cheese
    Categories: Seafood, Pasta, Cheest, Vegetables, Dairy
    Yield: 5 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 lg Cloves garlic; crushed
    1 tb Minced fresh rosemary
    +=OR=+
    1 ts Dried rosemary leaves
    3 1/2 tb All?purpose flour
    3 c (710 ml) milk; room temp
    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 Chopped fresh parsley
    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 350F oven
    (covered with foil) until warm throughout (about 20
    minutes).

    from An Edible Mosaic

    Yield: 4 to 6 servings

    RECIPE FROM: http://www.simplyrecipes.com

    Uncle Dirty Dave's Archives

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