Food & Wine USA - (11)November 2020

48 NOVEMBER 2020

H

A

N

D

B

O

O

K

Raclette-Gruyère Mac and

Cheese with Pickled Shallots

ACTIVE 20 MIN; TOTAL 55 MIN

SERVES 8 TO 10

Inspired by Alpine farmers’ macaroni

(älplermagronen), this Swiss twist on a

Thanksgiving classic gets rich, nutty flavor

from Gruyère and lush creaminess from

raclette. Traditional versions of this dish

are served with applesauce; as a nod to

that flavor combination, we’ve added sweet

shallots quickly pickled in apple cider vin-

egar to balance the cheesy richness.

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

Mac ’n’ Rac Melty raclette cheese

levels up this go-to side dish.

PASTA PERFECT

1 / 4 cup all-purpose flour

5 cups whole milk, warmed

12 oz. Gruyère cheese, grated (about 3

cups)

3 / 4 tsp. black pepper

1 /^4 tsp. freshly grated nutmeg

16 oz. cavatappi pasta, cooked

according to pkg. directions for al

dente

6 oz. raclette cheese, grated (about

11 / 2 cups)

Chopped fresh chives, for garnish

1. Preheat oven to 375°F. Combine shal-
   lots, 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 tea-

spoon 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. —JOSH
   MILLER
   MAKE AHEAD Macaroni and cheese can
   be assembled 1 day ahead and baked just
   before serving.
   NOTE Raclette can be purchased from
   murrayscheese.com.
   FO

OD

ST

YL

IST

:^ T

OR

IE^

CO

X;^

PR

OP

ST

YL

IST

:^ C

LA

IR

E^ S

PO

LL

EN

photography by VICTOR PROTASIO