Ingredients

· 1 cup 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

· 3 cups grated Gruyère cheese

· ¾ teaspoon black pepper

· ¼ teaspoon grated nutmeg

· 450 g cooked cavatappi pasta

· 170 g grated raclette cheese

· Chopped chives, for garnish

Method

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 until light golden brown. Gradually whisk in warm milk until combined. Increase heat to medium-high; bring to boil. Reduce heat to medium-low; simmer, whisking often, until thickened. Remove from heat. Add Gruyère, pepper, nutmeg, and remaining salt; stir until cheese melts. Stir in the pasta and ¾ cup pickled shallots. Transfer pasta mixture to a baking dish. Sprinkle remaining pickled shallots over top of pasta; sprinkle evenly with raclette cheese. Bake in preheated oven until the top is golden brown, about 35 minutes. Garnish with chives.