Is anyone else loving Rach’s all new Week in a Day show + recipes? After cooking in 30-minute mode for years (making tons of meat patties and chicken tenders), it’s exciting to see Rachael breaking out her special takes on casseroles, slow-cooked faves and more make-ahead wonders. The recipes are still easy and no-fuss, but now dishes can cook in the oven or simmer on the stove for more than 25 minutes. And, lucky for us, she’s reveling in comfort foods and all their ooey, gooey, yumm-o goodness.

Wondering where to get started? For an irresistible semi-healthy twist on mac and cheese, I mixed up Rachael’s Cauliflower Mac N Cheese (pictured above) for a one-pot dinner. Her steaming method for cauliflower is old school genius – she puts the whole head into a pan, covers and lets it steam, then breaks it into bite-sized pieces after it’s cooked. While that’s happening, you cook the pasta and make the cheese sauce. All the components get mixed together and thrown into a casserole dish. From there you can freeze it (oh, the self control!) or pop it into the oven for a melty, bubbly main dish everyone will love.

In today’s episode, Rachael is making everything in double batches, including Beer-Braised Chicken Thighs and a  Classic Bolognese. Catch it today at 3:00pm ET!

• More Rachael Ray’s Week in a Day episodes and recipes
• Our best Comfort Food Recipes, including Cheese-Lovers’ Faves, International Comfort Foods and Decadent desserts