Creamy Lunchbox Mac And Cheese
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
8 oz elbow macaroni
2 cups whole milk
1 cup heavy cream
2 cups white cheddar cheese, shredded
1 cup Gruyère cheese, shredded
4 oz cream cheese, softened
1/4 cup unsalted butter
2 tbsp all-purpose flour
1 tsp Dijon mustard
1/2 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
Directions
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni until al dente, about 6-8 minutes. Drain and set aside.
- Create the Creamy Sauce: In the same pot, melt the unsalted butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes to form a roux, ensuring it doesn't brown.
- Add the Dairy: Slowly whisk in the whole milk and heavy cream, making sure the mixture is smooth. Continue to whisk until the sauce thickens, about 3-4 minutes.
- Melt in the Cheeses: Lower the heat and stir in the cream cheese until fully melted and incorporated. Gradually add the sharp white cheddar and Gruyère, stirring until the cheeses are completely melted and the sauce is smooth.
- Flavor it Up: Stir in the Dijon mustard, garlic powder, onion powder, and season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring to coat the pasta thoroughly. If the sauce seems too thick, you can add a splash of milk to reach your desired consistency.
- Pack for Lunch: To keep the mac and cheese creamy until lunchtime, preheat your thermos by filling it with boiling water for a few minutes. Drain the water, then immediately fill the thermos with the hot mac and cheese.
Notes
- Pro Tip: To ensure extra creaminess, you can add an additional tablespoon of cream cheese or a splash of warm milk to the mac and cheese before placing it in the thermos. This will keep it saucy and prevent it from drying out.
