It was a little hectic around here this weekend, so I just don't have the pictures to prove my all local mac n cheese. It was made for the littlest eco 'burban boy's birthday. He was soooo hungry that when it came time to eat, we just gave him his plate and let him go at it!
The mac 'n cheese was made like this:
Vita Spelt Organic Elbow Noodles - Okemos, MI
Butter - Calder's Dairy - Lincoln Park, MI
Flour - Westwind Milling - Linden, MI
Milk - Calder's Dairy - Lincoln Park, MI
Fresh Mozzarella Cheese - Clinton Township, MI
Cheddar, Monterrey Jack - Warren, MI
Gouda - Grassfields Organics, Coopersville, MI
The eco 'burban dad enjoyed a side dish of local organic asparagus steamed with Calder's butter and some sea salt and cracked black pepper. Shocking, I know, but I just don't like asparagus. More for him, right?
3 days ago