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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.

November 2020


Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Recipe Summary

20 mins
55 mins
8 to 10


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

Macaroni and cheese can be assembled 1 day ahead and baked just before serving.


Raclette can be purchased from murrayscheese.com.