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Mac and Cheese Thermos Lunch

Mac and cheese thermos lunch with a roux-based cheese sauce and tender elbow macaroni for a creamy, smooth texture. Made with melted sharp cheddar and packed piping hot so it stays warm until lunchtime.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 2 cup elbow macaroni
cheese sauce base
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cup milk
cheese
  • 2 cup shredded sharp cheddar cheese
seasoning
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the macaroni
  1. Cook the elbow macaroni according to package directions, then drain and set aside.
  2. Preheat the thermos by filling it with hot water while you cook the pasta.
Make the roux and cheese sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the all-purpose flour and cook for 2 to 3 minutes to form a roux.
  2. Slowly whisk in the milk, stirring constantly until the mixture thickens and begins to bubble.
  3. Remove from heat and stir in the shredded sharp cheddar cheese a handful at a time until fully melted and smooth.
Combine and pack
  1. Season with salt and pepper, then fold in the drained macaroni until fully coated.
  2. Spoon the hot mac and cheese into the preheated thermos to keep warm until lunchtime.

Notes

Pro tip: if your sauce seems too thick, stir in 1 to 2 tbsp milk off the heat before combining with pasta. Refrigerate leftovers in a sealed container for up to 3 days and reheat on the stove with a splash of milk. Freezing is not recommended because the cheddar sauce can break when thawed. For a vegetarian swap, use regular ingredients as written; for dairy-free, use a dairy-free butter, non-dairy milk, and a meltable cheddar-style cheese.