Good Day Atlanta viewer information story October 4, 2016

- Annual Chalk Art Festival Celebrates “Old Masters”: Dozens of professional chalk artists from around the country will be in Marietta this weekend, making the city sidewalks much more colorful as they honor the “Old Masters” of art.


The Marietta/Cobb Museum of Art presents Chalktoberfest on October 8-9, in the streets of Marietta Square and on Atlanta Street to the Marietta/Cobb Museum of Art.  The event draws talented artists to Marietta, and challenges them to create colorful chalk art from 10 a.m. until 5 p.m. both days.  Along with the chalk art, there will be a Craft Beer Festival on Saturday featuring more than a hundred different craft beers, and a Creative Kids craft-making area on Sunday from 1 p.m. to 5 p.m.  Admission to the Marietta/Cobb Museum of Art will be free during the entire fun of the festival.


Good Day Atlanta’s Paul Milliken spent the morning in Marietta, getting a preview of this unique event.





Danny Wuerffel one of the most prized players in the University of Florida's history is celebrating a major 20th anniversary.  Wuerffel is celebrating his Heisman Trophy anniversary in a "Rivalry for a Cause" at the 6th Annual Desire Cup fundraiser weekend during the Florida-Georgia football game weekend later this month.  Danny Wuerffel stopped by Good Day Atlanta today to talk about the upcoming event.  For more information click here


Macaroni & Cheese Festival and Grand Champion BBQ's Mac N'' Cheese recipe on Good Day Atlanta. The Edgewood Neighborhoodinaugural Mac & Cheese Festival at Walker Park, scheduled for October 8th, 2016! This will be an annual tradition to raise money for "Neighbor In Need," a Non-Profit that keeps longtime residents in the Edgewood Neighborhood.   For more information on Grand Champion BBQ click here.  The festival is sold out but information can be found here.

Grand Champion BBQ Macaroni & Cheese


4 c.       Rigatoni noodles

2 c.       Heavy whipping cream

1 c.       Monterey jack & cheddar mixed cheese

1 c.       Smoked Gouda cheese

½ c.      Grated Parmesan

Kosher salt


Bring water to a boil & add a good amount of Kosher salt.  Boil the rigatoni noodles for 7-8 minutes, or until they are al dente.  Turn off the water & throw ice in the pot to cool the noodles down quickly.


While the noodles are cooling, grate your smoked Gouda cheese & set aside with the other cheeses.


Once the noodles are cooled, drain the water & place the noodles in a mixing bowl.  Add to the bowl all of the cheeses, reserving a small amount of the mixed cheese & Parmesan for topping.  Add in the cream and mix well.


Put the macaroni mixture into your baking dish.  Place the macaroni mixture in the refrigerator (covered) for 4-6 hours to let everything set.  After setting, add more cream to have it reach the top of your baking dish.  Add the remaining mixed cheese & Parmesan across the top.


Bake at 235 degrees for 25-30 minutes, or until the top gets a nice golden brown.


Feeds 4 people


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