I've been recording The Chew - a daytime food show on ABC. Here is a recipe for Macaroni and Cheese with Cauliflower and Ham they made on the show. Their ingredients are always a bit over the top, so when I make it, I'll probably tone it down some with what I have on hand.

1 pound Conchigliette (pasta shells - not tiny, not huge)
Preheat the oven on broil. Bring a pot of water to a boil and season with salt. Cook the pasta 1 minute short of the package directions.
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Extra Virgin Olive Oil
2 cups Cauliflower Florets (shaved off the outside of the head see note)
Salt and Pepper to taste
Heat a large heavy bottomed pot over high heat. Add 3 tablespoons of olive oil and add cauliflower (cut about the same size as the pasta), tossing to coat. Season with salt and pepper and cook for 5 to 6 minutes until the cauliflower begins to caramelize.
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2 tablespoons Butter (divided)
2 tablespoons Flour
3 cups Whole Milk
1/8 teaspoon freshly grated Nutmeg
(1 tablespoon Red Chili Flakes)
2 cups Gruyere
1/2 cup Parmigiano-Reggiano (grated)
1/2 pound Baked Ham Steak (julienned or cubed)
Add the butter to the pot. Whisk in flour to form a paste. Season with salt and cook for 2 to 3 minutes just until the paste starts to take on a warm golden color. Whisk in the milk and season with salt, pepper, nutmeg and chili flakes. Stir in the gruyere and half of the Parmigiano-Reggiano to melt. Add in the ham. Add the cooked pasta and stir to coat. Transfer to a greased baking dish.
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1 cup Panko Breadcrumbs
1/4 cup chopped Parsley
1/2 cup Parmigiano-Reggiano (grated)
Mix the bread crumbs, the 1/2 cup cheese and chopped parsley. Sprinkle evenly over the pasta and place under the broiler. Cook for 2 to 3 minutes, just until the bread crumbs are golden brown.

Notes: He (Michael Simon) used the outside of the cauliflower, and then he freezes what's left and when he has two or three of them, he makes cream of cauliflower soup. He only browns the top under the broiler because he thinks it cooks together in the oven at lower temperature, and he thinks the sauce should be kind of runny.

Then, Mario Batali made what he called an Italian Grilled Cheese Sandwich.

Sliced mozzarella
Charred grilled onion
Grated fontina cheese
Layer inside two pieces of firm bread, not too much cheese, just enough

You are going to dip them in:
4 whole eggs plus 3 egg yolks
Fresh thyme
1/4 cup grated pecorino cheese
Milk

Grill these in olive oil.

But wait, there's more:

In the meantime, make an onion marmalade:

Onion Jam

Olive Oil
2 large Red Onions (sliced thinly)
2 Fresno Chilis (sliced thinly)
Salt and Pepper to taste
2 cups Orange Juice
1/4 cup Sugar

Saute the onion and chilies with salt in the olive oil for 10 minutes until wilted and soft (but not brown). Add the orange juice and sugar, continue cooking until the orange juice is evaporated. Chill in the refrigerator.