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Best Thermos Mac and Cheese Recipe That Stays Hot for Hours

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This thermos mac and cheese is specifically engineered to stay hot, creamy, and delicious for hours inside a thermos. No more sad, cold lunches.

Ingredients

Scale
  • 2 cups (about 8 ounces) elbow macaroni
  • 2 cups freshly shredded sharp cheddar cheese
  • 1 cup freshly shredded mozzarella cheese
  • 2 cups whole milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • Optional: Pinch of cayenne pepper or paprika

Instructions

  1. Preheat your thermos: Fill your thermos with boiling water and let it sit for 5-10 minutes while you cook.
  2. Boil a large pot of salted water: Use about 4 quarts of water and 1 tablespoon of salt. Bring to a rolling boil.
  3. Cook the pasta one minute less than al dente: Add the elbow macaroni and cook according to package directions, but subtract one minute (about 6-7 minutes). Drain in a colander; do not rinse.
  4. Make the roux: While the pasta cooks, melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes until smooth and lightly golden.
  5. Add the milk gradually: Slowly pour in the milk while whisking continuously. Continue whisking until the sauce thickens, about 3-4 minutes.
  6. Season the sauce: Add the Dijon mustard, garlic powder, salt, black pepper, and cayenne if using. Whisk to combine.
  7. Melt in the cheese: Reduce heat to low. Add the shredded cheddar and mozzarella in handfuls, stirring until each addition is fully melted before adding the next. Remove from heat.
  8. Combine pasta and sauce: Add the drained pasta to the saucepan with the cheese sauce. Stir gently until every piece of pasta is coated.
  9. Empty the thermos: Pour out the hot water from your preheated thermos.
  10. Fill the thermos immediately: Spoon the mac and cheese into the hot thermos, packing it in gently but firmly. Fill all the way to the top to minimize air space. Screw the lid on tightly.
  11. Let it rest for 5 minutes: Before packing, let the sealed thermos sit on the counter for 5 minutes to allow heat to distribute evenly.

Notes

Preheat the thermos with boiling water for 5-10 minutes before filling. Cook pasta one minute less than al dente to prevent mushiness. Use freshly shredded cheese for smooth melting. Make the sauce slightly thinner than usual as it will thicken in the thermos. Fill the thermos completely to minimize air space. Do not open the thermos until lunchtime to retain heat.

Nutrition

Keywords: thermos mac and cheese, packed lunch, hot lunch, creamy mac and cheese, school lunch, work lunch, comfort food

Find it online: https://tempotaste.com/best-thermos-mac-and-cheese-recipe-that-stays-hot-for-hours/