Our wedding was a blast. Yes, I am biased, but I truly believe that overall, everyone had a blast. I clearly did, as evidenced in this photo:
And this photo:
In my mind, there are 3 essential elements for a successful wedding. Plenty of booze, good dancing music, and delicious food. As this is a cooking blog and not a drinking or dancing blog (although maybe it should be), I would like to focus on the food aspect of our wedding.
People are still talking about the dinner that was served at our wedding – I have received so many compliments not only on the deliciousness of it, but the choices. The food really was amazing, Chef Danny at our Country Club is one ridiculous cook. But the choices were really the key – they were fun, different, and everybody found something they loved. Our approach was to do all of ‘our favorite things’….well, not ALL of our favorite things, as we clearly did not have room for 97 different options – but some of our favorite things. We wanted to combine a little bit of Texas, since we live here now, and a little bit of Wisconsin – since the wedding was there and I’m from the lovely state. The menu consisted of BBQ brisket sliders, roasted pork tenderloin, grilled corn on the cob, a giant cheese display (yeah Wisconsin!), Southwest caesar salad, shrimp cocktail (I’m not sure where that fit in, but I really wanted it), and last but not least: gourmet macaroni and cheese. Yes, tons of food. While most people bring a second pair of shoes for post-dinner dancing, I actually had to bring a second dress – in a bigger size. Just kidding. But it would have been nice to have.
Ok, now to the point of this blog. The mac ‘n cheese was a total hit. I decided I wanted to make it on my own, so I started doing some research. It turns out there are 11,674 macaroni and cheese recipes out there. I combined a number of the recipes, and I am convinced this has to be the best one. It was divine.
- 4 cups pasta – I prefer the shells
- 1 beaten egg
- 1/2 stick butter
- 1/4 cup flour
- 2-1/2 cups milk – preferably whole
- 2 teaspoons ground yellow mustard
- 1/2 pound grated sharp cheddar
- 1/2 pound grated fontina
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- panko bread crumbs