French Onion Soup Baked Ziti

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Step 1

Fill a pot with beef broth and white wine. Bring to a boil, then a dimmer. Add pasta and cook according to packet instructions. Remove from broth 2 minutes before al dente cooking time. Reserve 1 cup broth and keep pasta in a colander on the side for later.

Step 2

Preheat the oven to 400F.

Step 3

Take the same pot you used to cook your pasta and place butter and flour on a low-medium heat. Whisk well for 2-3 minutes allowing the flour to cook and a paste to form. Slowly add the warm broth to the roux, whisking constantly. Then, slowly add the milk. Once you have a creamy sauce, add 2 cups of white cheddar and 2 ½ cups of Gruyère.

Step 4

Remove cheese sauce from the heat and whisk in dijon mustard, cayenne pepper and Worcestershire sauce. Add the caramelized onions and stir. Taste for seasoning and add salt and pepper if needed. Add the pasta and toss together.

Step 5

Transfer the pasta to a baking dish and sprinkle with the breadcrumbs and remaining cheddar cheese. Top with a swirl of olive oil, black pepper and a sprig of thyme and rosemary. Bake for 20 mins on the middle rack until crispy and golden brown!