Directions
- 1Heat the butter in a skillet and add the flour, whisking to form a roux.
- 2Whisk in the 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 c Gruyère, the mozzarella and Parmesan.
- 6Add the elbows directly to the skillet and combine using a spatula.
- 7Pour into a prepared baking dish and top with the remaining Gruyère.
- 8Bake at 375 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 Gruyère shredded
- 1 c mozzarella shredded
- 0.5 c Parmesan
- 12 oz elbows cooked
Equipment
skilletwhiskspatulabaking dish
Tips
- This recipe is super easy and beyond deliciously creamy.
- Using two pans is worth the extra clean-up for this dish.
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