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Easy Thermos Mac and Cheese: Best Kids Lunchbox Idea

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A practical, creamy, stick-to-your-ribs thermos mac and cheese that stays warm for hours and makes lunch feel like a hug. No reheating required, no complicated steps—just a little bit of planning and a good thermos.

Ingredients

Scale
  • 8 ounces (225 grams) elbow macaroni
  • 3 tablespoons (42 grams) unsalted butter
  • 3 tablespoons (24 grams) all-purpose flour
  • 2 ½ cups (600 ml) whole milk
  • 2 cups (200 grams) sharp cheddar cheese, freshly shredded
  • ½ teaspoon (3 grams) salt
  • ¼ teaspoon (0.5 grams) ground mustard
  • ¼ teaspoon (0.5 grams) garlic powder (optional)
  • ⅛ teaspoon (0.3 grams) black pepper

Instructions

  1. Pre-heat your thermos: Fill your thermos with boiling water, screw the lid on, and set it aside while you cook.
  2. Boil the pasta: Fill your large pot with water (about 3 quarts / 3 liters) and add a generous pinch of salt. Bring it to a rolling boil over high heat. Add the elbow macaroni and cook according to package directions, but reduce the cooking time by 1 minute. You want the pasta al dente.
  3. Drain and reserve pasta water: Once the pasta is cooked, drain it in a colander. Don’t rinse it. Reserve about ¼ cup (60 ml) of the pasta water before draining.
  4. Start the roux: While the pasta is boiling, melt the butter in your medium saucepan over medium heat. Once it’s fully melted and bubbling, add the flour. Whisk constantly for 1-2 minutes until the mixture turns a pale golden color and smells slightly nutty.
  5. Add the milk slowly: Gradually pour in the milk while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 3-4 minutes. It should coat the back of a spoon.
  6. Season the sauce: Add the salt, ground mustard, garlic powder (if using), and black pepper. Whisk to combine.
  7. Melt the cheese: Reduce the heat to low. Add the shredded cheddar cheese in handfuls, stirring gently after each addition until fully melted. Keep stirring until the sauce is smooth, glossy, and velvety.
  8. Combine pasta and sauce: Add the drained pasta to the saucepan with the cheese sauce. Stir gently with a wooden spoon until every piece of pasta is coated. The sauce should be a little looser than you think it should be.
  9. Fill the thermos: Empty the hot water from your pre-heated thermos. Use a small funnel or a spoon to carefully transfer the mac and cheese into the thermos. Fill it as full as possible. Screw the lid on tightly.
  10. Pack and go: Your easy thermos mac and cheese for kids lunchbox is ready. Pack it in the lunchbox with a spoon and maybe a small napkin. It will stay warm for 4-5 hours.

Notes

Pre-heat your thermos every time for best heat retention. Undercook the pasta slightly (1 minute less than package directions) to prevent mushiness. Shred your own cheese for a smooth sauce. The sauce should be slightly looser than you think it should be; it will thicken as it sits in the thermos.

Nutrition

Keywords: thermos mac and cheese, kids lunchbox, easy mac and cheese, homemade mac and cheese, school lunch, warm lunch, thermos recipe

Find it online: https://jollyfork.com/easy-thermos-mac-and-cheese-best-kids-lunchbox-idea/