![Raclette gruyere macaroni and cheese with pickled shallots](https://cdn.statically.io/img/www.foodandwine.com/thmb/7TWdULAwyPSRVywPyQbMnBuPsRw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/raclette-gruyere-macaroni-and-cheese-with-pickled-shallots-FT-RECIPE1120-1970d936df594d118b4ab88039693211.jpg)
Ingredients
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1 cup thinly sliced shallots
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1/2 cup apple cider vinegar
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1/2 cup water
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2 teaspoons granulated sugar
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2 teaspoons kosher salt, divided
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1/4 cup unsalted butter
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1/4 cup all-purpose flour
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5 cups whole milk, warmed
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12 ounces Gruyère cheese, grated (about 3 cups)
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3/4 teaspoon black pepper
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1/4 teaspoon freshly grated nutmeg
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16 ounces cavatappi pasta, cooked according to pkg. directions for al dente
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6 ounces raclette cheese, grated (about 1 1/2 cups)
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Chopped fresh chives, for garnish
Directions
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Preheat oven to 375°F. Combine shallots, vinegar, 1/2 cup water, sugar, and 1 teaspoon salt in a microwavable bowl. Microwave on HIGH 3 minutes. Let cool 15 minutes; drain.
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While shallots cool, melt butter in a Dutch oven over medium. Whisk in flour; cook, stirring constantly, until light golden brown, about 2 minutes. Gradually whisk in warm milk until combined. Increase heat to medium-high; bring to a boil. Reduce heat to medium-low; simmer, whisking often, until thickened, 6 to 8 minutes. Remove from heat. Add Gruyère, pepper, nutmeg, and remaining 1 teaspoon salt; stir until cheese melts. Stir in pasta and 3/4 cup pickled shallots.
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Transfer pasta mixture to a 13- x 9-inch baking dish. Sprinkle remaining pickled shallots over top of pasta; sprinkle evenly with raclette cheese. Bake in preheated oven until top is golden brown, about 35 minutes. Garnish with chives.
Make Ahead
Macaroni and cheese can be assembled 1 day ahead and baked just before serving.
Notes
Raclette can be purchased from murrayscheese.com.