Directions
- 1Heat the butter in a skillet and add the flour, whisking to form a roux.
- 2Whisk in the French onion soup until well combined.
- 3Slowly add the milk and cream and cook over low heat until creamy.
- 4Season with salt and white pepper.
- 5Turn off the heat and stir in about 3/4 cup of Gruyère, the mozzarella, and Parmesan.
- 6Add the cooked elbow macaroni directly to the skillet and combine using a spatula.
- 7Pour the mac and cheese mixture into a prepared baking dish and top with the remaining Gruyère.
- 8Bake at 375 degrees Fahrenheit for about 20-25 minutes until bubbly and the cheese has melted.
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can French onion soup
- 1.5 c milk
- 0.5 c heavy cream
- salt
- white pepper
- 1.25 c shredded Gruyère
- 1 c shredded mozzarella
- 0.5 c Parmesan
- 12 oz cooked elbows
Equipment
skilletwhiskspatulabaking dish
Tips
- This recipe is super easy and beyond deliciously creamy.
- Using two pans instead of one is totally worth the extra clean up for this dish.
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