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Cozy Thermos Mac and Cheese: Easy Cold Weather Lunch

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This creamy, sharp cheddar mac and cheese is specially designed to stay hot and delicious inside a thermos for hours, making it the perfect comfort food for cold weather lunches on the go.

Ingredients

Scale
  • 8 ounces (about 2 cups) elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup evaporated milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon mustard powder

Instructions

  1. Boil the pasta: Fill a large pot with water, add a generous tablespoon of salt, and bring to a rolling boil. Add the elbow macaroni and cook for 2 minutes less than the package directions suggest (about 5 to 6 minutes). Drain in a colander and toss with a drizzle of olive oil to prevent sticking.
  2. Start the roux: While the pasta cooks, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute until the mixture turns pale golden and smells slightly nutty.
  3. Add the milk slowly: Pour in the whole milk in a thin, steady stream while whisking constantly. Continue whisking until the mixture thickens enough to coat the back of a spoon, about 2 to 3 minutes.
  4. Stir in the evaporated milk: Pour in the evaporated milk and whisk until fully incorporated. The sauce will thin out slightly.
  5. Melt the cheese: Reduce the heat to low. Add the shredded cheddar cheese in handfuls, stirring gently after each addition until fully melted. Add the salt, pepper, garlic powder, and mustard powder. Stir until smooth and glossy.
  6. Combine and cool slightly: Add the undercooked pasta to the cheese sauce and stir until every piece is coated. Let it sit in the pot for about 2 minutes to allow the sauce to thicken slightly.
  7. Preheat your thermos: Fill your thermos with boiling water, screw the lid on, and let it sit for 5 minutes.
  8. Pack it up: Empty the hot water from the thermos. Spoon the mac and cheese in, packing it down gently to eliminate air pockets. Screw the lid on tightly.

Notes

Cook pasta 2 minutes less than package directions to prevent mushiness. Use room-temperature dairy for a smoother sauce. Preheat thermos with boiling water for 5 minutes before filling. Leave about half an inch of space at the top of the thermos for heat retention. For best results, let the mac and cheese cool to room temperature before refrigerating, then reheat gently with a splash of milk before packing.

Nutrition

Keywords: thermos mac and cheese, cold weather lunch, packed lunch, creamy mac and cheese, thermos recipe, comfort food, make-ahead lunch

Find it online: https://bakebeam.com/cozy-thermos-mac-and-cheese-easy-cold-weather-lunch/