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Creamy Thermos-Ready Mac and Cheese

creamy thermos-ready mac and cheese - featured image
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A creamy, kid-approved mac and cheese recipe designed to stay warm and creamy in a thermos, perfect for school or daycare lunchboxes.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (480 ml), room temperature
  • 2 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded (about 8 ounces/225 grams)
  • 1 cup mild cheddar cheese, shredded (about 4 ounces/115 grams)
  • 1/2 teaspoon salt
  • Pinch of black pepper (optional)
  • 1/4 teaspoon mustard powder
  • Optional: dash of smoked paprika or pinch of cayenne

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces elbow macaroni and cook until just al dente, about 6-7 minutes. Drain and rinse briefly under warm water to stop cooking. Set aside.
  2. In the same saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted, whisk in 3 tablespoons all-purpose flour. Stir constantly for about 2 minutes until the mixture is bubbly and slightly golden.
  3. Gradually whisk in 2 cups whole milk, pouring slowly to avoid lumps. Keep whisking until the sauce thickens, about 4-5 minutes. It should coat the back of a spoon.
  4. Add 2 ounces softened cream cheese, stirring until fully melted and smooth.
  5. Remove the saucepan from heat. Stir in 2 cups sharp cheddar cheese and 1 cup mild cheddar cheese in small batches, stirring until melted. Season with 1/2 teaspoon salt, a pinch of black pepper, and 1/4 teaspoon mustard powder. Taste and adjust seasoning.
  6. Fold the drained pasta gently into the cheese sauce, ensuring every piece is coated.
  7. Preheat your thermos by filling it with boiling water for 5 minutes, then empty it. Immediately pour in the mac and cheese, seal tightly, and pack in the lunchbox.
  8. The mac and cheese will stay warm and creamy for hours. To serve immediately, bake for 5 minutes at 350°F (175°C) for a golden crust.

Notes

Use freshly shredded cheese for best melting texture. Cook pasta al dente to prevent mushiness in the thermos. Preheat the thermos with hot water before filling to keep the mac and cheese warm longer. Stir gently when combining pasta and sauce to keep noodles intact. If sauce is too thick, add a splash of milk before packing. For a dairy-free or gluten-free version, substitute ingredients accordingly.

Nutrition

Keywords: mac and cheese, thermos lunch, kids lunchbox, creamy mac and cheese, easy mac and cheese, school lunch, comfort food

Find it online: https://leilameals.com/creamy-thermos-ready-mac-and-cheese-recipe-5-easy-kids-lunchbox-ideas/