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I feel like I’ve spent more time in hotel rooms lately than in my own kitchen—and for someone who loves to cook (and watch The Food Network in said hotel rooms), that’s saying something. The past few weeks have been a blur of conferences, travel, and trying to squeeze in little moments of normal life in between. And honestly? I’ve missed writing. This blog is one of my favorite little corners of the universe, and I’m glad to be sitting down with a cup of coffee to catch up.

My first stop on the Scott Skrivanek National Tour was Atlantic City for the National Conference on EMS—which, in true New Jersey fashion, is actually the New Jersey EMS Conference. Every year I look forward to it because I get to see my OG EMS friends…the folks who were around back when pagers were still a thing and we all had slightly more hair and slightly fewer creaky joints.

This year I had the absolute privilege of moderating a panel made up of some of those very OG friends: Mark Bober, Jennifer McCarthy, and Matt Streger. They were rockstars. The room was packed with a mix of young EMS providers trying to find their path and gray-haired veterans who’ve seen it all and then some. We talked about purpose, burnout, mentorship, and why bringing up the next generation isn’t just important—it’s necessary. It felt good. Inspiring, even.

Home for Thanksgiving… blink… and then off again.

Next up? Grapevine, Texas for the National Healthcare Coalition Preparedness Conference—which I have now learned is unofficially the Christmas Capital of Texas. Let me tell you: they are not kidding. I stayed at the Gaylord hotel where Christmas wasn’t just a theme, it was a full-on takeover. Lights, music, wreaths, garland—if it stood still long enough, it had a bow on it. I’m pretty sure even my morning coffee was in holiday spirit mode.

Now I’m home for a few precious days before Maria and I head out to Arlington, VA for Wreaths Across America. I’m monumentally bummed that Gabby and Olivia are deep in finals and can’t come this year, but I’m so grateful Maria will be with me—and that I won’t be spending yet another evening alone in a hotel watching (what else?) The Food Network.

Somewhere in the middle of all this chaos, I actually got to cook. And not just cook… but cook something that made my entire day.

Right before Gabby came home for fall break, she called to tell me her track coach had asked her what her favorite food was. Without missing a beat, she told him:
“My dad’s Macaroni and Cheese.”

Listen. As a dad who cooks way too much food and forces his family to eat every experimental dish that comes out of his kitchen… that was the equivalent of winning a James Beard Award. So of course, I made mac and cheese for her the moment she walked in the door.

Having both girls home for Thanksgiving break filled the house in the best way—noisy, a little chaotic, a revolving door of their friends coming and going. I loved every second. It reminded me of all those small things you don’t realize you miss until they’re suddenly back again.

After all the travel and the holidays and the whirlwind of hosting, Maria and I snuck out for a date night. Somerville was kicking off the Christmas season with their tree lighting, so we bundled up and headed over. We caught performances from the Somerville School of Rock and the Sharp Family Singers (apparently they were on America’s Got Talent!), and by the time the tree was lit, we were already feeling very festive—and also very cold.

Thankfully we had dinner reservations at Origins, a French-Thai restaurant in town. By some Christmas miracle, we were seated right at the window next to the massive tree. We had the best seats in the house… and the warmth. That part was key.

So here I am—home, finally writing again, feeling grateful for a few quiet nights before the next adventure. And since I haven’t been in my kitchen nearly enough lately, this week I’m giving you something warm, cozy, and full of nostalgia:

My Macaroni & Cheese recipe—complete with the little secret ingredient that adds depth and makes people say, “Wait… what is that?”

Recipe coming up in the next section… and trust me, it’s a good one.

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Scott’s Famous Macaroni & Cheese

(a.k.a. The Dish That Made Gabby Tell Her Coach It Was Her Favorite Food)

This is the mac and cheese I’ve been making for years—the one that magically disappears at holidays, shows up when the girls come home from college, and somehow tastes even better when you eat it standing at the kitchen counter. It’s creamy, cozy, unapologetically cheesy, and built on a secret ingredient that adds just the right whisper of warmth: a pinch (or two) of cayenne pepper.

The second secret? Ritz crackers. Always Ritz.

Ingredients

• 1 package elbow macaroni, cooked and drained
• 1/2 cup butter, divided (1/4 cup for the roux, 1/4 cup for the topping)
• 1/4 cup flour
• 1 cup milk
• 3/4 pound Velveeta (or your favorite processed cheese loaf), cubed
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 6 Ritz crackers, crushed
• Cayenne pepper, to taste
• Salt & black pepper, to taste

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Instructions

1. Make the base.

In a saucepan over medium heat, melt 1/4 cup of the butter. Add the flour and whisk until smooth and lightly golden—about 1 minute. This is your roux, the thing that makes everything creamy and magical.

2. Add the milk and melt the Velveeta.

Slowly pour in the milk, whisking until the mixture thickens. Add the Velveeta cubes and stir until completely melted and silky.

Season with salt, pepper, and cayenne to taste. (Go light at first—cayenne sneaks up on you in the best way.)

3. Combine with the pasta.

In a large bowl or pot, mix your cooked elbow macaroni with the cheese sauce until everything is coated and glossy.

4. Add the extra cheesiness.

Stir in the cheddar and Monterey Jack. They’ll melt into little pockets of flavor inside the pasta—not fully blended, just perfect.

5. Layer the topping.

Pour the mac and cheese into a baking dish. Sprinkle the additional 1/2 cup of cheddar/Monterey Jack evenly over the top.

6. Make the topping.

Melt the remaining 1/4 cup butter and mix it with the crushed Ritz crackers. This is the depth-4. Add the bonus cheese.

7. Bake (optional but recommended).

Pour the mac and cheese into a baking dish, sprinkle the Ritz topping over the top, and bake at 350°F for 20-30 minutes, just until the edges bubble and the topping turns golden.

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Serve warm, with pride.

This is comfort food at its finest—simple, nostalgic, and exactly the kind of dish a college kid brags about to her coach. And honestly? That’s the best kind of culinary compliment.