| Cuisine: Swiss | Type: Light Meal | Serves: 8-10 portions |
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Source:
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Food&Wine |
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Attributes:
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Comments:
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We love raclette in our mac & cheese, and the pickled shallots add a whole other dimension to the classic. Can be halved. This can be assembled a day in advance and baked just before serving. |
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Serving Suggestions:
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This can be a side-dish, but we usually just use it as a main course. |
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Ingredients:
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1 cup thinly sliced shallots 1/2 cup apple cider vinegar 1/2 cup water 2 tsp. granulated sugar 2 tsp. kosher salt, divided 1/4 cup unsalted butter 1/4 cup all-purpose flour 5 cups whole milk, warmed 12 oz. Gruyère cheese, grated (about 3 cups) 3/4 tsp. freshly ground black pepper 1/4 tsp. freshly grated nutmeg 16 oz. cavatappi pasta, cooked according to package directions for al dente 6 oz. raclette cheese, grated (about 1-1/2 cups) Chopped fresh chives, for garnish |
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Instructions:
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1. Preheat oven to 350°F. Combine shallots, vinegar, 1/2 cup water, sugar and 1 teaspoon salt in a microwaveable bowl. Microwave on HIGH 3 minutes. Let cool 15 minutes then drain. 2. 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 the warmed milk until combined. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer, whisking often, until thickened 6-8 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. 3. 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. |
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Related recipes:
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None |
2022-04-15