Three Cheese Mac and Cheese With Pickled Shallots and Mushrooms Recipe

I had raclette cheese that was getting old and I also happened to have gruyere cheese, shallots and a few more things that I needed to use up. I came across a recipe for macaroni and cheese with pickled shallots and I thought that sounds interesting. I started to follow that recipe and found many errors in the recipe. The sauce was a little flat until I fixed it. The BIGGEST problem that the recipe had was that it used TWICE as much pasta as I put in it…..I’m thinking that it must be a misprint…It would come out bone dry with twice as much pasta……..I fixed up the recipe as I was going along. And it did come out FORKING DELICIOUS>>>>Serving size is difficult to judge. I don’t know if you want a lot of little portions or big portions. It will make around 8 good sized portions.

Ingredients for around 8 portions.

1 cup thinly sliced shallots

1/2 cup leftover mushrooms or around a cup of thin sliced mushrooms that you cook up

1/2 cup apple cider vinegar

1/2 cup water

1 teaspoon sea salt + salt to boil pasta

2 teaspoons sugar

1/4 cup unsalted butter

1/4 cup corn starch

5 cups non fat milk (I used nonfat powdered milk and added HOT water to it.) If you use regular milk you need to heat it up.

14 oz gruyere cheese – grated

1 teaspoon ground black pepper

1/4 teaspoon ground white pepper

1/4 teaspoon grated nutmeg

8 oz cavatappi pasta

14 oz raclette cheese – Most of this cheese is for topping the dish…I only used around a 1/2 cup added to the sauce. ( mine came in slices from Costco and I reserved 10 slices for topping the dish…….You can grate it all and reserve a good amount for topping the dish.

1 cup sharp cheddar cheese – grated

1/4 cup scallions – sliced thin

non stick spray

chives for finishing

Directions

Combine shallots, vinegar, water, sugar, salt in a microwavable bowl. Cover with plastic wrap and microwave three minutes and set to the side. After around ten minutes remove the shallots and add the mushrooms the the pickling solution.

Set the oven to 375 degrees F.

Put a pot of water on to a medium boil with a generous amount of salt in it. When the water starts to boil you add the pasta. You want to cook the pasta 2 minutes less than suggested. Then drain it.

You can start the seconded pot while the pasta is boiling or wait a few more minutes and don’t dirty two pots.

Get out your sauce pot and melt the butter on medium high heat. Whisk in corn starch and whisk constancy till the cornstarch turns light brown and take off the heat. Whisk in the heated milk. Bring mixture to a boil. Reduce to simmer and let thicken slightly. Take off the heat and whisk in the gruyere, cheddar and the around a half cup of the raclette cheese. Add the black pepper, white pepper, nutmeg, scallions. Drain the shallots and mushrooms. Add about 1/2 the shallots and all the mushrooms to the cheese mixture and leave it to the side.

Spray a BIG pan or 1/2 buffet pan with non stick spray.

The drained pasta gets mixed with the cheese mixture. Then you put it in the pan.