Recipe Details

Ingredients

• 1 cup thinly sliced shallots

• 1/2 cup apple cider vinegar

• 1/2 cup water

• 2 teaspoons granulated sugar

• 2 teaspoons kosher salt, divided

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 5 cups whole milk, warmed

• 12 ounces Gruyère cheese, grated (about 3 cups)

• 3/4 teaspoon black pepper

• 1/4 teaspoon freshly grated nutmeg

• 16 ounces cavatappi pasta, cooked according to pkg. directions for al dente

• 6 ounces raclette cheese, grated (about 1 1/2 cups)

• Chopped fresh chives, for garnish

Description

1. 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.

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 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.

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.