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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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Nonstick cooking spray
1 large unpeeled eggplant
1 to 2 tablespoons olive oil
Sea salt and freshly ground black pepper
3/4 cups marinara sauce, store-bought or homemade
3/4 cup shredded mozzarella cheese
1/4 cup shredded or grated Parmesan cheese

Preheat oven to 400°

Line baking sheet with parchment paper.
Spray with nonstick cooking spray.
Cut off and discard both ends of the eggplant.
Slice eggplant into 1/2 inch thick rounds.
Arrange slices in a single layer on baking sheet.
Brush tops of slices with olive oil and sprinkle with salt and pepper.
Bake for 20 minutes, or until eggplant is soft and golden brown.
Remove from oven.
Top each slice with approximately 1 tablespoon marinara sauce and 1 tablespoon mozzarella cheese.
Sprinkle slices with the Parmesan cheese.
Bake for 5 – 10 minutes, or until the cheese is hot and bubbly.

Note: Substitute the cheeses for non-dairy ones to make this vegan.
Inspired by a recipe from Joy Bauer, MS, RDN