In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year's feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we're bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

I can't think of cauliflower without thinking about cheese. And since the temperature dipped below 40 degrees last night, my Dutch oven returned from its seasonal hiatus to host a twist on Rachael's Cauliflower Mac 'n' Cheese.

Instead of steaming the cauliflower, I coated it in olive oil, salt and pepper and then roasted it (along with broccoli for some green in the pasta dish) to develop a crispy and caramelized texture before baking with the cheese sauce.

Using Rachael’s method for the sauce, I melted butter with chopped onions and garlic and cooked until tender, then added 3 tablespoons of flour and whisked for 1 minute. Next I whisked in whole milk and seasoned with salt, pepper, nutmeg and sage. Instead of Dijon you can swap in mustard powder, and you can skip Gruyere in favor of the more wallet-friendly Gouda.

Next, add the cooked pasta, cauliflower and broccoli to the cheese sauce and stir to combine. I topped with a bit of Parmesan so the baked pasta would develop a nice crusty top.

After 45 minutes, a comforting macaroni and cheese emerged from the oven.

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