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2 cups almond milk (or other non-dairy milk)
2 cups medium shell macaroni
Sea salt and freshly ground pepper
1 head cauliflower, cut into small florets
2 tablespoons unsalted butter
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded or grated Parmesan cheese
2 teaspoons Dijon mustard
Hungarian paprika

Preparation:

Spray 11″x7″ baking dish with nonstick oil.
Cook macaroni in salted boiling water for 6 minutes.
Drain macaroni and set aside.
Heat milk in large saucepan.
Add the cooked macaroni shells and cauliflower florets.
Season well with salt and pepper.
Cook for 3-5 minutes, until cauliflower and macaroni are tender and sauce is thickened.
Add butter, cheddar and mozzarella cheeses and mustard.
Stir and cook over low heat until cheese has melted.

Preheat broiler:

Pour macaroni mixture into prepared baking dish.
Top with Parmesan cheese and paprika (can add more cheddar cheese, if desired).
Place casserole in the upper third of over to brown (watch carefully).
Remove from oven.
Ready to dig in…

Serves 4 – 6
Note: To make this a vegan dish, use plant-based butter and non-dairy cheeses.

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1 1/2 pounds zucchini
3/4 cup fresh parsley, chopped
Juice of 1 lemon
1 cup low-fat cottage cheese
1 teaspoon salt
Pinch of freshly ground black pepper
1 teaspoon fresh basil, chopped
2 tablespoons olive oil
2 cups brown rice, cooked
1/2 cup grated cheddar cheese
2 tablespoons grated Parmesan cheese

Preheat oven to 350°F.

Grease an 8 x 8 inch square baking dish.

Slice zucchini in 1/4 inch rounds. Steam or microwave zucchini until done, but still firm.
Mix rice with lemon juice, parsley, seasonings and oil.
In the prepared dish, layer rice mixture, cottage cheese and
zucchini.
Top with the grated cheddar cheese.
Bake uncovered for 10-15 minutes, or until cheese is melted and top is browned. Remove from oven.
Sprinkle with Parmesan cheese.

Serves 4-6