Middle Schoolers are honing their kitchen skills in Cooking Club, and on this week’s menu was everybody’s favorite comfort food – mac and cheese! This wasn’t your typical mac and cheese, however. A special ingredient was included that isn’t traditionally added to the recipe.
“I try to come up with recipes that are seasonal so students have the opportunity to use what is readily available in grocery stores,” said Erin Carrico, Assistant Director of Flik Dining Services at MICDS. “We have done things such as quinoa pizza crust in the past, and for the most recent club meeting, we added butternut squash to the mac and cheese. Almost all of the students look at me like I’m crazy when I tell them what we’ll be adding to their ‘normal’ foods, but by the end of the class they really enjoy the tweaked recipes!”
In Cooking Club, students learn not only the basics of cooking but also get to try their hand at more advanced skills. Last year, students created their own salad dressings and even made a risotto!
To try out Butternut Squash Mac and Cheese yourself, follow the recipe below:
5 cups Elbow Macaroni, cooked
1 Tbsp Butter
½ cup Diced Onion
5 cups Butternut Squash, cubed
5 cups Vegetable Broth
3/4 cup Milk
3 Tbsp Sugar
1 tsp Salt
3/4 cup Shredded Cheddar
Salt & Pepper To Taste
- Cook macaroni according to package directions. Drain & set aside.
- Heat butter in a large skillet. Sauté onions over low heat until golden.
- Remove skin & seeds from squash. Cut into small cubes. Bring broth to a boil and add the squash. Cook until fork tender.
- Save ½ cup broth. Drain squash.
- In a blender combine squash, onions, milk, salt, & broth. Puree until smooth.
- Add noodles to skillet. Pour in sauce and add shredded cheese. Stir to melt cheese. Add milk if needed for desired consistency and season to taste.