· 1 cup thinly sliced shallots
· ½ cup apple cider vinegar
· 2 teaspoons granulated sugar
· 2 teaspoons kosher salt, divided
· ¼ cup unsalted butter
· ¼ cup all-purpose flour
· 5 cups whole milk, warmed
· 3 cups Gruyère cheese, grated
· ¾ teaspoon black pepper
· ¼ teaspoon grated nutmeg
· 450 g cavatappi pasta
· 170 g raclette cheese
· Chopped fresh chives, for garnish
Preheat the oven to 190°C. Combine shallots, vinegar, ½ cup water, sugar, and one teaspoon salt in a bowl. Microwave for three minutes.
Let it cool; drain. While shallots cool, melt butter in a Dutch oven over medium. Whisk in flour; cook, stirring constantly, until light golden brown. Gradually whisk in warm milk until combined.
Bring to a boil. Reduce heat to medium; simmer, whisking often, until thickened. Remove from heat. Add Gruyère, pepper, nutmeg, and remaining salt; stir until cheese melts. Stir in pasta and ¾ cup pickled shallots.
Transfer pasta mixture to a baking dish. Sprinkle remaining shallots on top of pasta; sprinkle evenly with cheese. Bake in preheated oven until top is golden brown and garnish with chives.