Recipe Background
Is there any comfort food more perfectly suited to beating the chill of the colder months than Winter Mac N' Cheese? We don't think so! The pasta is tender, of course, and the cheese sauce is deliciously creamy and sharp and smoky as only Gruyère and raclette cheeses can provide! But the addition of quick-pickled shallots adds a tangy, savory dimension to Winter Mac N' Cheese that just can't be beat. Never let the cold get you with this dish!
Is there any comfort food more perfectly suited to beating the chill of the colder months than Winter Mac N' Cheese? We don't think so! The pasta is tender, of course, and the cheese sauce is deliciously creamy and sharp and smoky as only Gruyère and raclette cheeses can provide! But the addition of quick-pickled shallots adds a tangy, savory dimension to Winter Mac N' Cheese that just can't be beat. Never let the cold get you with this dish!
Ingredients
- 3/4 cup shallots thinly sliced
- 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
- 3 cups Gruyère cheese grated
- 3/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 (16-ounce) package cavatappi pasta cooked
- 1 1/2 cups raclette cheese grated
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- In a microwave-safe bowl, add the shallots, the vinegar, the water, the sugar, and 1 teaspoon of the salt and stir to combine.
- Microwave the shallot mixture on high power for 3 minutes.
- Allow the shallot mixture to cool for 15 minutes, then drain the shallots. Set the pickled shallots aside.
- In a Dutch oven over medium heat, melt the butter.
- Add the flour to the melted butter and cook, while whisking constantly, until it becomes lightly golden-brown, about 2 minutes.
- Gradually add the warm milk to the butter mixture, while whisking constantly, until combined.
- Increase the heat to medium-high and bring the milk mixture to a boil.
- Reduce the heat to medium-low and simmer the milk mixture, while whisking often, until it thickens, about 6-8 minutes.
- Transfer the milk mixture from the heat.
- Add the Gruyère cheese, the black pepper, the nutmeg, and the remaining salt to the milk mixture and stir until the cheese melts.
- Add the cooked pasta and the pickled shallots to the sauce mixture and stir to combine.
- Transfer the pasta mixture to a 9x13-inch baking dish.
- Evenly sprinkle the raclette cheese over the top of the pasta mixture.
- Bake until the top is golden-brown, about 35 minutes.
- Serve garnished with the parsley.
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