Are you looking for more kid-friendly veggie recipes? This Veggie Macaroni and Cheese soup recipe is a winner, and it makes an amazing lunch, when packed in a simple thermos.
Veggie Mac and Cheese Lunch
This veggie mac and cheese is a delicious hot meal your kids can enjoy from school, thanks to a thermos container! It’s such a cozy option for cold days and a yummy switch from the usual sandwiches, wraps, and bentos.
Since it includes pasta and a creamy cheese broth, it also makes a more appealing way to add more veggies to your kid’s day.
Of course, you can swap out the ones in this recipe for any chopped veggies you know your child would prefer. Frozen green peas, diced zucchini, red bell pepper, and chopped tomatoes are all great options.
Looking for more tasty lunch ideas you can easily pack? You’ll find a ton of them here:
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Boxed or Homemade Mac and Cheese Soup for Lunch
Since we all love homemade mac and cheese and the boxed mix, I’ve included directions on how to make this cozy soup with both.
It’s pretty simple, prepare the mac and cheese according to directions, add the extra liquid and frozen veggies, and simmer until everything is thickened and heated through. Easy!
Related: Top 5 Thermos Containers We’ve Tested
How to pack Mac and Cheese in a Thermos
There’s a way to keep food hot in a thermos for hours, and below I share step-by-step directions on how to do that with this cheesy soup!
First, I’m going to assume you’ve made this soup ahead of time and need to pack the leftovers for lunch. In that case, you’ll want to:
- Add a portion of pasta to a microwave-safe dish.
- Stir in 1 tablespoon of water and cover with plastic wrap.
- Microwave for 2 minutes or until the pasta is PIPING HOT. It needs to be at this high of a temp to stay warm.
- Transfer the hot pasta to a warmed thermos container and seal.
How easy is that?! You can also check out this short video for a quick way to warm your thermos container.
Veggie Mac & Cheese Soup | Easy Thermos Lunch
Your kids are going to love this cheesy veggie mac and cheese in their thermos!
- Cook Time: 15
- Total Time: 15 minutes
- Yield: 4
- Category: Soups
Ingredients
homemade mac and cheese:
- 1 ½ cups dry macaroni pasta (or other)
- 32-ounce carton reduced-sodium chicken broth/stock
- 16-ounce bag frozen broccoli, cauliflower, and carrot blend
- ¼ cup whole milk or half and half
- 1 ½ cups shredded Cheddar cheese
with boxed macaroni and cheese:
- 6-ounce box macaroni and cheese
- 32-ounce carton reduced-sodium chicken broth/stock
- 16-ounce bag frozen broccoli, cauliflower, and carrot blend
- ¼ cup whole milk or half and half
- 1 cup shredded Cheddar cheese
Instructions
- Cook the pasta according to the package directions.
- In a large saucepan, bring the broth to a boil over high heat. Add the vegetables, and cook until tender, about 5 minutes. Reduce the heat to medium.
- Add the cooked macaroni, shredded cheese (or powdered cheese), and milk to the veggies and broth. Stir to combine until the cheese is completely melted. Remove from heat.
- To pack for lunch, preheat the thermos container and fill it with about 1 ½ cups of mac and cheese soup.
- Close the thermos and pack it into a lunch bag with your choice of snacks and an ice pack.
Nutrition
- Serving Size: 1 ½ cup
- Calories: 340
- Sugar: 3.7 g
- Sodium: 1239.2 mg
- Fat: 15.3 g
- Saturated Fat: 8.1 g
- Trans Fat: 0.4 g
- Carbohydrates: 33 g
- Fiber: 4.3 g
- Protein: 18.9 g
- Cholesterol: 42.3 mg
Beatriz Lopez
I was wondering what thermos containers you use. They look like they have a really wide opening and that seems really convenient. Thanks!
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MOMables
Beatriz, the thermos containers we use and love can be found here: https://www.momables.com/how-long-is-it-safe-to-keep-food-hot-in-a-thermos/. I hope this helps!
Stephanie
I have made this twice and I am having the same problem a couple of other commenters have had with the cheese not breaking down in the broth. It just sticks to everything. We love the flavor but the texture of the cheese in it is weird. Is there something I could do different?
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MOMables
another solution is to leave the cheese for the end and sprinkle it on top. It won’t be creamy-cheesy but still delicious -and you use less cheese.
Dawn
I made this for my family, but couldn’t get the shredded cheddar cheese to melt into the broth. It kind of just stuck to the cauliflower. I used a block of cheese that I shredded myself to avoid the gritty cellulose coating on pre-shredded cheese.
When it wasn’t melting in, I turned up the heat a little to see if that would help, but it just made it turn chewy.
Any suggestions on how to get it to melt in better?
By the way – my family did eat it as it was, the picky kid needed some coaxing but finished his meal. It would just go better if the soup part were cheesy instead of broth.
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Ellinor
I would maybe mix the cheese with some warmed milk or maybe melted butter before I would mix it in with the pasta.
Heather
Thx for the reply! We love your site & menus.
Heather
Looks like a great thermos meal. Do u make it day of? Or does it reheat well?
MOMables
I typically make it the night before (when the kitchen is already dirty), store it in the fridge and reheat in the morning. check out this post about heating up thermoses.
Robyn
I’m thrilled to report that both of my kids, ages 5 and 3, like this soup! Phew. Love it when I can make the same lunch for everyone and we’re all happy.
MOMables
success Robyn!
Jen
Excited to make this recipe! Do you add the cheese (powder packet) that comes with the mac and cheese and then additional cheddar cheese at the end?
MOMables
Jen, you make the mac and cheese according to the box directions. Then add to the soup.
C. Burk
Do you add the prepared mac n cheese to the veggie/broth mixture undrained? I did not drain my veggies and my dish came out very soupy.
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MOMables
prepare mac and cheese as per box directions, set aside. Make the “soup”. Then add prepared mac and cheese into the soup. It’s a mac and cheese soup.
Caisy Gordon
We did it like a soup. It was delicious, and so easy! My husband and daughter both loved it even without the cheddar cheese. Thank you for sharing this recipe!
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Kristen A
Can you freeze this into portions and use later for lunches?? Thanks!
MOMables
You sure can! just make sure you under cook the pasta a little–“aldente”
Dani C
We love thermos lunches too! We use the 10 oz funtainers but love the one in your pic with the wide mouth. Can you share which thermos you use? Thanks!
MOMables
Hi Dani! I the two that I use are linked in our store.
Sarah
Love this idea. We have Annie’s on hand for ‘one of those days’, but this is a great alternative to using them!
Shay Van Raalte
This looks amazing! My biggest hurdle is finding things that they will eat and that I feel will stay at a safe temperature. My oldest is going into 5th grade this year, and it will be almost 6 hours from the time we put her lunch into her lunch box, and the time she gets to eat it. I’m not sure what will stay safe (warm items…..) to eat. :)
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MOMables
Shay, this will stay safe in a thermos just fine.