Ag in the Classroom: Mac & Cheese Challenge

Fourth Graders Showcase Creativity in Mac and Cheese Challenge

This month, our fourth-grade students took on an exciting culinary project in elementary agriculture: the Mac and Cheese Challenge. The challenge is hosted by New York Ag in the Classroom and Dairy in the Classroom, the activity invited students to develop their own mac and cheese recipe, incorporate locally sourced products, and design a marketing component to present their creations.

Working collaboratively in class, students experimented with flavor, texture, and presentation. Some students chose toppings such as ketchup or bacon bits, making for a fun and flavorful variety of final dishes.

A key focus of the challenge was highlighting local agriculture. Students proudly used dairy ingredients from several nearby farms, including white milk from Clark’s Farm in Delhi, NY, Gouda cheese from ByeBrook Farm in Bloomville, NY, butter from Kriemheld Farm in Hamilton, NY, and cheddar and mozzarella cheeses from Tonjes Farm in Callicoon, NY. This hands-on experience helped students learn not only about cooking, but also about the value of supporting local producers.

To complete the project, students developed a marketing element inspired by their love of Scholastic News magazines. The students created their own mini magazine featuring their recipe, information about them and our school, and promotional details designed to “sell” their unique mac and cheese creation. Mr. Youngs in the cafeteria was up to the challenge of making the 4th graders Mac and cheese so they could conduct a study to determine the success of their recipe. Students and staff were asked to participate in a sticker chart after tasting the Mac and cheese at lunch last Monday, the recipe was deemed successful! 

Last updated December 1, 2025