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Healthy Build-Ahead Thermos Mac and Cheese Recipe with Hidden Veggies Made Easy

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A warm, creamy mac and cheese recipe with hidden vegetables, perfect for build-ahead meals packed in a thermos. This recipe balances nutrition with classic comfort food and is ideal for busy lunches on the go.

Ingredients

Scale
  • 8 ounces elbow macaroni or small shells (about 225 grams)
  • 1 cup fresh spinach leaves, tightly packed
  • 1 medium carrot, peeled and chopped
  • ½ cup cauliflower florets (optional)
  • 2 cups milk (whole or 2%, or unsweetened almond milk for dairy-free)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Dijon mustard (optional)
  • Pinch of smoked paprika (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  2. While the pasta cooks, steam 1 medium chopped carrot and ½ cup cauliflower florets for 5-7 minutes, until tender. Add 1 cup fresh spinach leaves during the last minute to wilt. Drain and transfer veggies to the blender.
  3. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons flour and cook for 1-2 minutes until slightly golden, stirring constantly to avoid lumps.
  4. Gradually whisk in 2 cups milk (480 ml), stirring until smooth and thickened, about 4-5 minutes. Transfer the hot milk mixture and cooked veggies to the blender and puree until completely smooth. Vent the lid slightly to avoid pressure buildup.
  5. Return the pureed sauce to the pan over low heat. Stir in 1 cup shredded sharp cheddar and ½ cup shredded mozzarella until melted. Add ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Dijon mustard, and a pinch of smoked paprika. Season with salt and black pepper to taste.
  6. Pour the drained pasta into the cheese sauce. Stir gently to coat every piece.
  7. Preheat your thermos by filling it with boiling water for 5 minutes, then empty it. Quickly scoop the mac and cheese into the warm thermos, seal tightly, and pack for lunch.
  8. Let it sit for at least 20 minutes before eating so the flavors meld and the meal stays warm.

Notes

Preheat the thermos with boiling water to keep the mac and cheese warm longer. Puree the vegetables while the sauce is still hot for a smooth texture. Use freshly grated cheese instead of pre-shredded for better melt quality. If the sauce thickens too much before packing, stir in a splash of milk. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: mac and cheese, thermos lunch, hidden veggies, healthy mac and cheese, build-ahead meals, kid-friendly, creamy pasta, lunch on the go

Find it online: https://lyrafeast.com/healthy-build-ahead-thermos-mac-and-cheese-recipe-with-hidden-veggies-made-easy/