Here’s a popular recipe from our 102 Culinary Series: Veggie Mac and Cheese with Broccoli:
1lb Mac and Cheese
1 cup cherry tomatoes, halved
2 cups green beans, stems removed and cut into 1-inch pieces
1/2 white onion, chopped
1 bunch of broccoli, with florets removed and chopped into bite-size pieces
2 cups low-fat milk
1 cup cheddar cheese, freshly grated + extra
Bring a large pot of water to a boil, add 2 Tbs salt and pasta, and cook until ¨al dente¨ according to the package instructions. Drain in a colander.
In a large pan over medium-high heat, add about 1-2 cups of water until it reaches a simmer, then add broccoli, green beans, onion, a pinch of salt and cook for 3-4 minutes to gently cook the vegetables. Add cherry tomatoes and cook for 1 minute, then remove veggies to a bowl.
Clean the pan and over medium-high heat add 3 Tbs oil and 3 Tbs flour and cook for 1 minute, stirring constantly with a wooden spoon. Add half the milk and cook for 2-3 minutes until slightly thickened then add the second half of milk, 1 tsp salt, and cook, stirring constantly until thickened. Turn heat to low add cheese and stir to make a wonderful and light cheese sauce. Add Pasta and veggies and stir for 2-3 minutes until everything is mixed and warmed through, then serve with a bit of extra cheddar on top and enjoy!
In this lesson we teach students about the origin of Mac and Cheese, how it became popular in the US, and secrets to make it lighter and with fewer calories (but still with a ton of flavor!)
Would you like your students to eat healthy mac and cheese during your after-school program?
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