Pasta in hot flask

[Pringleface]

I sometimes need to take a hot flask meal to work. Everyone seems to recommend macaroni cheese which I love but I’ve tried it a couple of times now and it just comes out mushy.

I make loads of sauce and keep it fairly runny then cook the pasta for about 5 mins so it’s still very al denté, then mix it in with the sauce in the flask. The problem is that I have to make it several hours before I can eat it. Both times, by the time I open it, it’s still hot but is basically just a cheesy mush because it’s been cooking in the flask.

I’d really like to be able to take pasta in the flask because it’s quick and versatile but I need to stop it overcooking in the flask.

If anyone has any tips, I’d be grateful! Tia.

Just undercook your pasta a little so it keeps it's form a little better

Did you read the op?

@Pringleface i don't have an answer for you. I'd just eat the mush. Still tastes the same.

Per my OP, I can’t really cook it any less unless I don’t cook it at all and just let it cook from dried in the flask. I don’t know if that’s even possible.

I know it tastes the same and I do eat it (cheese fiend 😁) but so many websites recommend pasta as a hot flask meal that I thought I must be doing something wrong.

Maybe use a thicker more chunky pasta rather than using macaroni.

Try rigatoni or wholemeal pasta instead. Do you have to have a cheese based sauce, I wonder if just a knob of butter with some chopped chillies and fresh herbs would be better. I'm not sure if you eat meat but if so chorizo could work as it produces it's own oil, or something like tuna with sweetcorn and some finely chopped red onion and peppers.

could you store them in 2 separate flasks? I know it makes it more of a faff, but it might be worth it?

I always am so impressed when anyone has anything in a hot flask! It’s so organised!

But I think you might need to make it much drier- just a coating of sauce. Maybe use really strong cheese so it’s not bland.

It doesn’t have to be a cheese sauce, that was what I tried initially but I’m open to suggestions. I don’t eat meat but butter and parmesan sounds like a good call with the veggies. Good idea with the rigatoni too.

My hours can be really irregular and I don’t always have access to cooking facilities so I have to be super organised with food to avoid eating Greggs or sandwiches all the time which is what several of my colleagues do!

I’ve been making soup for the flask but I wanted to have other things as well. So far, I’ve found a lentil and vegetarian sausage stew which keeps really well and a creamy mushroom and fake meat stew. I’m not a huge fan of chilli but was thinking of a spicy black bean soup/stew too.

Maybe try some just some quartered cherry tomatoes, black pepper, torn basil leaves (should wilt with the heat of the pasta) and some torn or grated mozzarella. Where the tomatoes and mozzarella are quite wet you might not need a sauce as such.

If you like blue cheese you could stir through some Gorgonzola and some chopped spinach.

My dd likes noodle based meals in her food flask

DH used to put the uncooked pasta in his flask with the sauce or tomato soup and it cooked just nice. If its the shortcut macaroni that's the best way. If you want chunkier pasta just cook it a few minutes then put in the flask. I love the idea of just the cherry tomatoes basil and pepper, mmmm add garlic and maybe some bacon or smoked sausage. Xx

Is there a kettle you can use? If so you can make nice homemade pot noodles.https://www.rivercottage.net/recipes/diy-pot-noodles

I used to do this for my dc when they were younger.

undercook the pasta a little, then drain, put the pasta into the flask, and then the hot sauce on top, but not mixed in.

ime, it keeps well enough - not gourmet standard, but fine. Only the top bits of pasta (I always used something fairly robust, like fusilli) get ‘overcooked’ and you can mix it through once you serve it up.

Try not cooking the pasta at all, and making the sauce much runnier. I have done this with tomato-based mince-n-veg sauces, and it worked perfectly. Haven't done this with cheese-based sauce, though. Worth a try?

You could do Dahl and have with pitta bread if there’s a toaster.
Or a biriyani.
I love chickpea curry too.

I faced the same issue with my DDs school lunch. I now give her warmed pasta sauce in the flask and cooled cooked pasta in a separate tupperware, making sure the tupperware has room to add in the pasta when she's ready to eat. The pasta must be cool when packed, else it will continue to cook in its own heat. Little bit faffy but prevents the 'mush factor'.

*add in pasta sauce

Have you competed the texture with supermarket ready made macaroni cheese (and tinned macaroni cheese)? If yours has the same texture there’s probably not a lot you can do about it. Not sure whether whole meal pasta would be any better?

*compared

Would a tomato or pesto based sauce work better?

If tinned macaroni cheese is anything like baked beans, the pasta would go into the sauce raw and be cooked once sealed.

Maybe try keeping the sauce runny but adding the pasta raw? The problem then will be getting it cooked through consistently.

I like PP idea of having the pasta entirely separate to the hot sauce, that could work.

I always reheat pasta meals to add to the flask - so reheated bolognaise, reheated tomato chilli pasta - kids have never complained it goes too mushy......so maybe try bigger pasta shapes (fusili) and make and cook the mac cheese finished in the oven like normal. Then just reheated in the m/wave and add to the flask. (The benefit of the flask is using leftovers for lunch!! I never cook fresh for it....)

Gnocchi with sauce works in a flask. DS usually has leftover curries/stews with rice for his lunch.