How to Bring Comfort Home: Local Chefs Reveal Their Coziest Cold-Weather Favorites

STORY BY BAILEY GILLIAM

There’s a reason we crave certain dishes when the air turns crisp and the holidays draw near. Maybe it’s a bowl of soup that warms from the inside, mashed potatoes that melt on the tongue or a bubbling dish of mac and cheese that feels like a family gathering in every bite. Comfort food goes beyond flavor. It’s memory, connection and the joy of slowing down around the table with the people who make life sweet. In this edition of Local Flavor we’re celebrating the dishes that feed more than hunger. Local chefs and restaurants share their favorite takes on the classics, along with the stories and small secrets that make them shine.

RUBY LEE’S Mac & cheese

Sometimes, comfort comes in a big, cheesy pot. Tim Singleton, owner of Ruby Lee’s, knows exactly how to deliver it. His celebrated mac & cheese is creamy, rich and designed to feed a crowd — or a very hungry family. With a luscious blend of cheeses, a hint of spice from pepper jack and a golden, bubbling top, this dish is the ultimate in indulgent, feel-good cooking. Perfect for gatherings, weeknight dinners or whenever you need a little extra comfort, it’s a recipe that proves some classics are worth every bite.

INGREDIENTS

2 pounds elbow macaroni (or enough to fill a large pot)

6-8 large eggs

1/2 gallon half-and-half

1/2 gallon whole milk

1 tablespoon garlic powder

1 tablespoon onion powder

Salt and pepper to taste

1 teaspoon paprika(optional, for color and flavor)

4-5 cups shredded cheese blend (about a 1-inch-thick layer). Suggested mix: Colby, American or cheddar, and a bit of pepper jack for kick

Additional shredded cheese for topping before baking

DIRECTIONS [1] Bring a large pot of salted water to a boil, and cook the elbow noodles until just al dente. Drain and set aside. [2] In the same large pot (or a mixing bowl), whisk together the eggs, half-and-half and whole milk. Stir in garlic powder, onion powder, salt, pepper and paprika. [3] Return noodles to the pot. Add the cheese (approximately a 1-inch-thick layer), and stir well to combine everything evenly. [4] Over medium heat, cook while stirring gently until the mixture starts to thicken and the cheese melts throughout. Do not boil. [5] Transfer to a large greased baking dish. Top with another generous layer of shredded cheese. [6] Bake at 350 degrees for about 45 minutes, until golden and bubbling. [7] Let rest for at least 1 hour before serving if you’d like firm, sliceable portions (perfect for 4 to 6-ounce servings).

MAC YOUR WAY

Mac & cheese might be the definition of comfort, but that doesn’t mean it has to be basic. The beauty of this dish lies in its adaptability. It’s creamy enough to carry bold flavors, yet familiar enough to handle a twist. Whether you like yours crunchy on top, loaded with smoky add-ins or finished with something unexpected, a few small touches can transform a humble bowl of cheesy noodles into something extraordinary.

CRUNCHY TOPPINGS

Garlic butter breadcrumbs:Mix panko with melted butter, garlic powder and parsley.Crushed potato chips: Adds a salty crunch, or try kettle chips or jalapeño flavor for a kick.Toasted pecans or walnuts:A surprising nutty texture for grown-up mac.

SAVORY MIX-INS

Pulled pork or BBQ chicken:Turn it into a complete meal.Caramelized onions: Add depth and a touch of sweetness.Roasted jalapeños or hatch chiles: For spice lovers.Lobster or crab: Instant luxury.

GREEN & FRESH

Sautéed spinach or kale:Sneak in some greens without losing the comfort factor.Chives or scallions: Add color and brightness right before serving.Truffle oil or hot honey drizzle:The finishing touch for serious flavor.