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Creamy Thermos Mac and Cheese: Best School Lunch Ever

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This thermos mac and cheese stays creamy, cheesy, and warm until lunchtime. It’s specifically designed for the lunchbox, with a stable cheese sauce that holds its texture for hours.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 2 cups uncooked)
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter
  • 1 ½ cups whole milk
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt, plus more for pasta water
  • ¼ teaspoon garlic powder (optional)
  • Pinch of paprika (optional)
  • Pinch of mustard powder (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per 4 quarts of water.
  2. Cook the elbow macaroni for 1 minute less than the package directions. Drain in a colander but do not rinse.
  3. While the pasta cooks, start the cheese sauce. In a medium saucepan, melt the butter over medium heat. Once bubbly, whisk in the flour and cook for about 1 minute, stirring constantly.
  4. Slowly pour in the milk while whisking constantly. Keep whisking until the mixture is smooth and starts to thicken, about 2 to 3 minutes.
  5. Reduce the heat to low. Add the softened cream cheese and whisk until completely melted and incorporated. Add the salt, garlic powder, paprika, and mustard powder if using. Whisk to combine.
  6. Add the shredded sharp cheddar cheese in handfuls, stirring constantly and adding each handful only after the previous one has melted. Once all cheese is melted, remove from heat.
  7. Pour the cheese sauce over the drained pasta and stir gently until every piece is coated.
  8. Preheat the thermos by filling it with boiling water, putting the lid on, and letting it sit for 5 minutes. Pour out the water right before filling.
  9. Fill the preheated thermos with the mac and cheese, packing it in tightly to minimize air gaps. Screw the lid on securely.
  10. Wrap the thermos in a kitchen towel or place it in an insulated lunch bag.

Notes

Always grate your own cheese for a smooth sauce. Undercook the pasta by 1 minute to prevent mushiness. Preheat the thermos with boiling water for 5 minutes to keep the mac and cheese warm. Make the sauce slightly looser than desired as it thickens while sitting. Pack the thermos full to minimize air gaps.

Nutrition

Keywords: thermos mac and cheese, school lunch, creamy mac and cheese, lunchbox recipe, homemade mac and cheese

Find it online: https://zestynora.com/creamy-thermos-mac-and-cheese-best-school-lunch-ever/