Inspired by älplermagronen, Alpine farmers’ macaroni, this Swiss twist on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from Raclette. Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we’ve added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.
Ingreadient
- 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
Direction
- 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.
- 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.
- 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.
