Macaroni and Cheese with Cauliflower, Tuna, and Egyptian Roumy Cheese

Directions

1. 1
   Cook the pasta to al dente according to the package directions; set aside.Bring a pot of salted water up to a rolling boil.
2. 2
   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 cup and reserve it for topping.
3. 3
   Add the oil to a medium-large pot over medium-high heat.
4. 4
   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. 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. 6
   Whisk in the cheese (except the reserved 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.
7. 7
   Pour the pasta mixture into the dish and sprinkle the reserved cup of cheese on top.Broil until the cheese melts and serve warm.