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Creamy Picky Eater Thermos Macaroni and Cheese Recipe Easy Homemade From Scratch

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A creamy, scratch-made macaroni and cheese recipe designed to stay warm and delicious in a thermos all day, perfect for picky eaters and lunchboxes.

Ingredients

Scale
  • 8 ounces (225 grams) elbow macaroni
  • 3 tablespoons (45 grams) unsalted butter, softened
  • 3 tablespoons (24 grams) all-purpose flour
  • 2 cups (480 ml) whole milk, warmed
  • 2 cups (225 grams) sharp cheddar cheese, shredded
  • 1 cup (110 grams) mild white cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon mustard powder (optional)
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan over medium heat, melt 3 tablespoons (45 grams) of unsalted butter. Once melted and foamy, whisk in 3 tablespoons (24 grams) of all-purpose flour. Stir continuously for about 1-2 minutes to cook out the raw flour taste and form a smooth paste.
  3. Gradually whisk in 2 cups (480 ml) of warm whole milk. Keep whisking to prevent lumps. Bring the mixture to a gentle simmer, stirring often, until it thickens and coats the back of a spoon — about 5-6 minutes. Add more milk if the sauce is too thick.
  4. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon mustard powder, and 1/4 teaspoon garlic powder. Taste and adjust seasoning if needed.
  5. Remove the saucepan from heat and stir in 2 cups (225 grams) shredded sharp cheddar and 1 cup (110 grams) shredded mild white cheddar. Stir until the cheese melts completely and the sauce is smooth and creamy.
  6. Fold the cooked pasta into the cheese sauce gently, ensuring every piece is coated but the noodles don’t break apart.
  7. Preheat your thermos by filling it with boiling water for 5 minutes, then discard the water. Immediately transfer the macaroni and cheese into the warm thermos, seal tightly, and pack for lunch.

Notes

Pre-warm the thermos with boiling water before adding the mac and cheese to keep it warm longer. If the sauce thickens too much by lunchtime, loosen it with a splash of warm milk or a dollop of sour cream. Avoid overcooking pasta to prevent mushiness after sitting in sauce. Use freshly shredded cheese for best melt and flavor.

Nutrition

Keywords: macaroni and cheese, thermos lunch, creamy mac and cheese, picky eater recipe, homemade mac and cheese, lunchbox recipe, easy mac and cheese

Find it online: https://tablemira.com/creamy-picky-eater-thermos-macaroni-and-cheese-recipe-easy-homemade-from-scratch/