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Raclette-Gruyère Mac and Cheese with Pickled Shallots
Ingredients
  • 1 cup thinly sliced shallots
  • ½ cup apple cider vinegar
  • ½ cup water
  • 2 teaspoons granulated sugar
  • 2 teaspoons kosher salt, divided
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 5 cups whole milk, warmed
  • 12 ounces Gruyère cheese, grated (about 3 cups)
  • ¾ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 16 ounces cavatappi pasta, cooked according to pkg. directions for al dente
  • 6 ounces raclette cheese, grated (about 1 ½ cups)
  • Chopped fresh chives, for garnish
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