It’s not quite like what my mom used to make.
An eighth-grade boys team from Long Island has triumphed over 260 entries to claim the title for the best mac ‘n’ cheese in New York. Their unique recipe includes sweet corn, Muenster cheese, and even garlic toast crumbs.
Additionally, eleven students from Southampton Secondary School, part of a cooking club, crafted a delightful pot pie MAC. This creative dish features mozzarella, cheddar, bacon, and shredded chicken all tucked beneath crispy puff pastry.
Charles Hall, one of the self-described Mack Island Mariners, remarked, “There was a smell in the hallway, and security actually came to check it out. Everyone loved it.”
While he didn’t think they’d certainly win, he felt they had a decent shot. The kids have earned a $300 prize for their imaginative cooking.
The team started with little real-world cooking experience when they decided to enter the competition last September on a bit of a whim.
Teacher Christina Duryea mentioned that the kids were enthusiastic, eager to dive in. Discussing the contest on the first day instantly sparked interest among the students.
“The next week, we were already tinkering with the recipe. Everything just fell into place,” said teammate Cole Collins.
As part of the competition, they were tasked with crafting the “perfect macaroni and cheese” and submitting their ideas to the judges, who would then prepare the dishes based on those submissions.
Collins noted they had no insights into what others were creating since the competition was closed to the public. They had to focus on their own process.
Knowing they needed something distinctive by the late November deadline, the team decided to incorporate some unconventional flavors like barbecue and buffalo sauce.
“We even made buffalo mac and cheese balls,” team member Christopher Glorioso shared. “They were pretty good, but we felt we could do better.”
Channeling their inner chef, the group worked through their creative differences to eventually create the successful garlic macaroni and cheese chicken pot pie.
After getting positive feedback from teachers about their dish, Collins knew it was a strong contender among middle schools.
Duryea also took the group on a field trip to Mecox Bay Dairy, where her father works, to give them a look at cheese production.
“We needed to grasp agricultural practices,” student Holle explained. “It helped me understand recipes much better.”
The team spent additional weeks fine-tuning their dish while crafting a themed marketing campaign to highlight local elements. However, they ended up waiting for nearly a month after their submission.
The notification of their win took everyone by surprise, including the students, who viewed it as an incredible holiday gift.
“I was surprised, but it wasn’t just luck when the winning letter arrived,” said student Reed Wiltis.
Duryea expressed admiration for how the young chefs collaborated, producing a dish that outperformed many established chefs across New York.
And it seems the Mack Island Mariners might have more culinary adventures ahead.
“They don’t know yet, but there’s an ice cream challenge coming up,” Duryea mentioned. “We’ll see if we take that on.”
