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Easy Thermos Mac and Cheese: The Best School Lunch

Easy Thermos Mac and Cheese for School Lunch - featured image
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This Easy Thermos Mac and Cheese for School Lunch stays creamy and hot for hours, making it the perfect packed lunch. It’s a kid-approved recipe that solves the common problem of dry, clumpy thermos pasta.

Ingredients

Scale
  • 2 cups (200g) small pasta shapes (elbow macaroni, shells, or ditalini)
  • 1 tablespoon salt (for pasta water)
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (16g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 1/2 cups (170g) sharp cheddar cheese, freshly grated
  • 1/2 cup (55g) Monterey Jack cheese, freshly grated
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 1/8 teaspoon paprika (smoked or sweet)
  • Salt and white pepper to taste

Instructions

  1. Prep the Thermos: Fill your thermos with boiling water, close the lid, and let it sit while you cook.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook it 1 minute less than the package directions for al dente. Drain in a colander and set aside. Do not rinse.
  3. Make the Roux: In a medium saucepan, melt the butter over medium heat. Once foamy, whisk in the flour and cook for about 1 minute, stirring constantly, until it smells nutty.
  4. Build the Sauce: Slowly pour in the milk while whisking constantly, then add the heavy cream. Keep whisking until smooth. Bring to a gentle simmer and cook for 2 minutes, whisking often, until thickened enough to coat the back of a spoon.
  5. Melt the Cheese: Turn the heat to low. Add the grated cheddar and Monterey Jack cheese by the handful, whisking until each addition is completely melted before adding the next. Stir in garlic powder, mustard powder, paprika, salt, and white pepper.
  6. Combine: Pour the drained pasta into the saucepan with the cheese sauce. Stir gently with a rubber spatula until every piece of pasta is coated.
  7. Fill the Thermos: Empty the hot water from the thermos. Immediately spoon the hot mac and cheese into the thermos, packing it down gently to eliminate air pockets. Seal the lid tightly.
  8. Pack for Lunch: Wrap the thermos in a kitchen towel or place it in an insulated lunch bag. It will stay hot for at least 4-5 hours.

Notes

Cook pasta 1 minute less than al dente to prevent mushiness. Always grate your own cheese for a smooth sauce. Pre-heat the thermos with boiling water for 5 minutes. The sauce should be slightly loose when packing; it will thicken as it sits. Leave about half an inch of space at the top of the thermos.

Nutrition

Keywords: thermos mac and cheese, school lunch, easy mac and cheese, creamy mac and cheese, kid-friendly lunch, packed lunch, homemade mac and cheese

Find it online: https://spoonette.com/easy-thermos-mac-and-cheese-the-best-school-lunch/