Café Trio co-owner Chris Youngers plans someday to shrink the size of his restaurant's jumbo-sized bowl of "Mac Daddy," only because he thinks that some patrons are hesitant to order it if they see another customer's shock at the 2-pound mound of penne pasta baked with Fontina, whole-milk mozzarella, Parmesan, Romano, Bel Paise and a little bit of blue cheese. It's sprinkled with peppers, green onion and bacon, and diners can add grilled chicken if they want. "It's kind of an intimidating dish," Youngers says, "but people really like it." Why not? This decadent version of a traditional comfort food makes a satisfying meal, and the leftovers can be reheated for the next two days.