Recipe Background
Winter Mac N' Cheese combines Gruyère, Raclette, and a tangy twist, perfect for a cozy night in.
One blustery January when I was still navigating the challenges of a new promotion, I craved a comforting dish that felt like a warm hug amidst the hustle. Having recently returned from a dreamy Swiss trip, Raclette cheese became a new favorite. Its robust, nutty flavor called to me, so one snowy evening, I decided to incorporate it into a classic mac n' cheese. Digging into the pantry, I unearthed a package of cavatappi pasta, perfect for soaking up all that creamy sauce. Plus, they remind me of the snowflakes blanketing the streets outside.
The first step was pickling shallots, a delightful tangy twist inspired by my time in an old bistro where this technique brought zing to rich dishes. Ever since then, thinly slicing and quickly pickling them with a swirl of apple cider vinegar has become second nature. I warmed the milk before starting the sauce, a simple practice that helps the Gruyère melt gracefully. This was a tip from a chef I met at a culinary event who swore by it to avoid lumps. Watching the sauce turn golden-brown with butter and flour whisking together in a Dutch oven, I was reminded how much I savor letting cuisine tell stories and bring warmth.
With the Raclette cheese bubbling to perfection on top, that evening became more than just a meal; it was a celebration of flavors that brought some Swiss nostalgia to my new career chapter. Letting it rest a few minutes before slicing allowed the melted layers to blend seamlessly into a cheesy embrace—exactly what I needed on that cold winter's night.
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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