Mac and Cheese

Those who know me best, know I don’t mess around when it comes to pasta. You’d think I was a permanently pregnant women with the types of cravings I get. My senior year of University I can confidently tell you that I ate spaghetti four to five times a week. With an NCAA schedule and full course load, pasta was easy, cheap and so so delicious to eat for lunch and dinner any time I felt like it. These days, I certainly still eat my fair share of pasta but of course within reason. If I’m going to eat some mac and cheese it’s gotta be good! With that being said, I share with you, a pretty yummy and gourmet tasting dish that any mac and cheese lover would put their stamp of approval on. Does the photo by Michael Kohn not do any justice for the recipe?
Mac and Cheese

Cheddary Mac and Cheese
from House and Home
1-1/2 cups uncooked elbow macaroni
veggie or olive oil
1-1/2 cups whipping cream
3/4 cup dry white wine
2 cloves garlic, peeled and lightly crushed
1 bay leaf
1/4 cup butter
1/2 cup finely chopped onion
1/4 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar (extra-old)
1/4 grated Parmesan cheese
3 tbsp good-quality sherry
2 tsp dry mustard
1 tsp salt
1/8 tsp white pepper
pinch cayenne pepper
Use chopped cooked bacon, caramelized onions, breadcrumbs and crumbled blue cheese for the toppings. Sprinkle on top and bake according to the recipe directions.
Preheat your oven to 375 degrees F. Cook macaroni is a large pot of boiling salted water until al dente. Drain and toss with a drizzle of oil. In a medium saucepan. simmer cream, white wine, garlic and bay leaf until mixture is reduced to 1 cup, about 15 minutes. Discard garlic and bay leaf; set aside.
In a large saucepan over medium-high heat, melt butter and cook onion for about 10 minutes or until it begins to turn golden. Stir in flour until blended; cook for one minute stirring. Gradually whisk in cream mixture, milk, cheeses, sherry, mustard, salt and peppers until smooth; bring to a boil, whisking frequently until thickened. Taste and adjust seasoning.
Stir in cooked macaroni. To bake, pour into a buttered 8 inch square baking dish. Top with breadcrumb topping, if using and add in any other desired toppings. Bake 20-25 minutes or until bubbly and golden. Macaroni can be prepared ahead, cover and refrigerated for up to one day. Just add 10 minutes to baking time. Enjoy!

DIY Cupcake Liner Garland

Admit it you saw this coming. A Cupcake Liner garland? Yes, please. And thank you!
Cupcake Liners

Found via Project Wedding, (photographed by Scott Clark Photography, originally here on 100 Lake Cake) this little DIY craft is perfect for a summer wedding, rehearsal dinner, kids birthday, you name it. And with the fun amount of liners out there, you can coordinate your garland to the type of event. For two 36′ strands of garland you’ll need approx. 4-5 packs of cupcake liners.
Stringing the Liners

{first} lay out all of your liners, and if you decide to use them, fabric circles and pieces of lace. Figure out what type of pattern you’d like to use, if any. If you tea-dye some wrappers make sure they are completely dry before stringing together.
{second} take a small stack and thread a needle through with some twine or ribbon of your choosing. You’ll need a heavy duty needle to get the twine through if you use a threading agent thicker than normal thread.
{third} once you’ve thread on about 1/3 of the liners glue gun a couple to the twine to prevent the liners from sliding back and forth too much. You can even use a little lace tied to the ends to attach to wherever you plan to hang the garland.
{fourth} Just remember to let the glue dry before continuing on. And thread away all your liners and lace to your heart’s content. Keep the liners as tightly or loosely space together as you want or switch up the spacing for some variety.

Totally going to make this lovely little treat for a bridal shower. We have a trellace over our patio in the back yard and this would look just darling draped from corner to corner. Hope you feel inspired everyone!
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