Pasta with 'Cauliflower Cheese' and Tuna Time: 30 minutes
A salute to comfort food: for the Brit's it's' Cauliflower Cheese' - which is their equivalent of
the American 'Tuna Hot dish'
cauliflower, 1/3-1/2 of a small head, enough for 2 people eyeball it as you cut, imagine it on your plate
2 tbs butter
2 tbs flour
1/4 cup chicken stock
1/2 cup milk
2 tbs Dijon mustard
1 cup shredded cheddar cheese, 4 oz (125 gr)
1 large can tuna, 9 oz (240gr tin)
1 1/4 cups medium pasta, - penne, rigatoni
Cook pasta according to package directions. While it cooks: Cut cauliflower into bite-size florets. Put into a steamer basket and steam over medium heat for 15 minutes. Melt butter over medium heat in a small saucepan. Add flour and stir constantly until hot. Slowly add chicken stock, stirring to combine and thicken. When smooth, start adding milk and continue to stir until heated through. Stir in mustard and cheese. Heat just until cheese is melted. Drain tuna and put into a large pasta bowl, breaking it up with a fork. When cauliflower is done add to tuna. When pasta is done, drain and add to tuna. Toss lightly to mix then pour cheese sauce over. Toss to combine and serve.
Cooking for Two? Or more?
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