I also had fun decorating. I decided on "rustic" as the theme for the day, and I used lots of flowers, Mason jars, burlap and Kraft paper. I think I pulled off the look, but I'll show you part of it later this week, so you can be the judge.
In the meantime, here's the hit of the day: the mac and cheese. I've struggled over the years to come up with a recipe I like, and I think I've finally found one. Here's what I did:
Mac and Cheese to Covet
For bread crumbs:
1/2 stick unsalted butter
1/4 pound grated Cheddar
2 c freshly crushed crackers (or you could just use bread crumbs, but that's not very exciting.)
1 stick butter
6 T all-purpose flour
5 c milk
1 pound grated cheddar
1/2 cup grated Parmigiano
1 pound whole wheat shells
Preheat oven to 400 F.
First, melt the butter for the bread crumbs. Once the butter is nearly browned, add the cracker crumbs. Remove from heat and toss with Cheddar. Set aside.
Melt butter for sauce and add flour. Once the flour has cooked for a few minutes, add the milk slowly and whisk. It helps to warm the milk before mixing it in. Slowly add cheese while stirring.
Cook pasta until al dented. Mix in with sauce in a wide and shallow casserole dish. Add topping and bake for 30 minutes or until browned.