French onion soup meets mac & cheese in this ultra-cozy, extra-cheesy mashup that’s pure comfort in a bowl. Made with gluten-free fusilli and a rich (almost soup-like!) sauce, it’s savory, indulgent, and guaranteed to disappear fast.
INGREDIENTS
1 package Taste Republic Gluten-Free Fusilli
3 tablespoons butter
3 tablespoons flour
3/4 cup canned French onion soup
1/2 cup heavy cream
Salt and white pepper, to taste
1 1/4 cups shredded Gruyère cheese, divided
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
DIRECTIONS
Start the Sauce: Melt butter in a large skillet over medium heat. Add flour and whisk until a smooth roux forms.
Add the Cream: Slowly pour in heavy cream, whisking constantly until the mixture thickens and becomes creamy.
Add the Soup: Whisk in French onion soup until fully combined and smooth. Season with salt and white pepper to taste.
Add the Cheese: Turn off the heat and stir in Gruyère, reserving a small handful for topping if desired, along with mozzarella and Parmesan. Stir until melted and smooth. Reduce heat to low to keep the sauce warm.
Cook the Pasta: Prepare Gluten-Free Fusilli according to package instructions. Drain well.
Combine: Add the cooked pasta directly to the sauce and stir until evenly coated.
Serve: Top with the remaining Gruyère or additional Parmesan cheese. Serve warm and enjoy!
