Dinner Tonight

Dinner:  December 6, 2007

(Thanks to the fact that we are now a two-laptop family, I can post what we’ve eaten right now – it’s like live-blogging dinner!)

I’m still hobbling around on my injured foot, and to add insult to injury, I have a full-blown, massive head cold. Since I was feeling so very unwell when I got home from work, Mike offered to make the mac & cheese I had planned for tonight’s dinner. I walked him through it and he did a spectacular job. (Thanks again, love!)

One significant change to my usual method: our neighbors had borrowed the deep baking dish I usually use for mac & cheese, so Mike baked it in the cast iron skillet instead. It turned out so well that I think we’ll use this method from now on.

10 thoughts on “Dinner Tonight

  1. Oh, that looks good. Three cheers for husbands who know how to cook yummy food!

    I’ve got a head cold, too… I kept thinking it was season-change allergies, but no.

  2. Jennifer Hess says:

    Thanks, Anita. He does a great job of taking care of me, that one. 🙂

    I was also thinking (hoping) this was just allergies – scratchy throat, watery eyes, stuffiness and sneeziness, but alas, it’s an actual cold. I blame the weird weather over the last month and the fact that NYC can be a darned germy place. Ah, well. At least I have an excuse to eat lots and lots of chicken soup and spicy things. 😉

    You feel better, too!

  3. I’m so sorry you’re under the weather!!! Mac and cheese is the go to meal for me when I feel, as my mother says, “poorly!” This looks so good and I think cooking it in a cast iron skillet is brilliant!

  4. Kristin says:

    That mac and cheese looks delicious! Would you mind sharing the recipe? I make my mac and cheese about 15 different ways, it seems… I am always on the lookout for a great new recipe.

  5. Jennifer Hess says:

    Hi Kristin! You can find my basic recipe here. It varies every time because I tend to make it to use up little odds and ends of the various cheeses we have around, but I always include a good sharp cheddar, a gruyere-style cheese, and Parmagiano Reggiano.

    This time around my husband made one and a half times the bechamel/cheese mixture that I usually use and we both liked the extra creaminess, so I think we’ll use those proportions going forward. This is also great with lardons or crispy chunks of bacon added to the mix, if you’re a pork eater. 🙂

  6. Neera says:

    eeek… i have to give you your baking dish back! But now that i’ve seen your enchilada casserole, i am tempted to keep it for another day!

  7. Jennifer Hess says:

    claudia – c’mon, this time of year is all about indulging, right? 😀

    Neera – Don’t you worry about a thing! We do know where you live, after all. 😉

  8. MMmmm, looks scrumptious. Not like the “Old School” Mac N’ Cheese we use to eat as kids! But when you grow up, your food should grow up, too, right?

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