Raclette Gruyère Mac and Cheese with Pickled Shallots

Ingredients

• 1 cup thinly sliced shallots
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 teaspoons granulated sugar
• 2 teaspoons kosher salt, divided
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 5 cups whole milk, warmed
• 12 ounces Gruyère cheese, grated (about 3 cups)
• 3/4 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 16 ounces cavatappi pasta, cooked according to pkg. directions for al dente
• 6 ounces raclette cheese, grated (about 1 1/2 cups)
• Chopped fresh chives, for garnish

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