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Easy Thermos Mac and Cheese for School Lunches

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A creamy, kid-friendly mac and cheese recipe designed to stay warm in a thermos for school lunches. Simple ingredients and a special technique ensure the pasta stays tender and the cheese sauce smooth until lunchtime.

Ingredients

Scale
  • 8 ounces (225 grams) elbow macaroni
  • 3 tablespoons (42 grams) unsalted butter
  • 3 tablespoons (24 grams) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 2 cups (200 grams) shredded sharp cheddar cheese
  • 1/2 cup (50 grams) shredded low-moisture mozzarella cheese
  • 1/2 teaspoon (3 grams) fine sea salt
  • 1/4 teaspoon (1 gram) dry mustard powder (optional)
  • 1/8 teaspoon (0.5 grams) white pepper

Instructions

  1. Preheat your thermos: Fill your thermos with boiling water, screw the lid on, and let it sit while you prepare everything else.
  2. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook for one minute less than the package directions (about 7 to 8 minutes). Drain in a colander, but do not rinse.
  3. Start the cheese sauce: In the same pot, melt the butter over medium heat. Once bubbling, add the flour and whisk constantly for about one minute until the mixture smells nutty and looks like wet sand.
  4. Add the milk slowly: Pour in the milk a little at a time, whisking continuously to prevent lumps. Once all milk is added, continue whisking until the mixture thickens enough to coat the back of a spoon, about 3 to 4 minutes.
  5. Add the cheese: Remove the pot from the heat. Add shredded cheddar and mozzarella a handful at a time, stirring gently until each addition is fully melted. If the sauce seems too thick, add a splash more milk.
  6. Combine everything: Add the drained pasta to the cheese sauce and stir until every piece is coated. Taste and adjust salt and pepper. Add dry mustard powder if using. The sauce should be slightly looser than usual for stovetop mac and cheese.
  7. Fill the thermos: Empty the hot water from the thermos. Use a spoon or spatula to fill it with the mac and cheese, packing it in gently to minimize air pockets. Screw the lid on tightly.
  8. Wrap it up: For extra insulation, wrap the thermos in a clean kitchen towel or place it in an insulated lunch bag.

Notes

Always preheat the thermos with boiling water to keep the mac and cheese warm. Make the sauce slightly thinner than usual as it will thicken in the thermos. Shred your own cheese for smoother melting. The mac and cheese should be piping hot (at least 165°F/74°C) when packed. Leave about half an inch of space at the top of the thermos for steam circulation.

Nutrition

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

Find it online: https://sofiaspice.com/easy-thermos-mac-and-cheese-for-school-lunches/