This mac and cheese is topped with delicious, melty raclette cheese.
- 1 lb. macaroni noodles, cooked and drained
- 1 tbs. reserved pasta water
- 1 tbs. salted butter
- 1 tbs. minced garlic
- 1 tbs. all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 tsp. crushed rosemary
- 1 tsp. mustard powder
- 1/4 tsp. ground nutmeg
- 1/4 tsp. smoked paprika
- 1 tsp. hot sauce
- 1/4 tsp. apple cider vinegar
- 1 1/2 c. whole milk
- 1/4 c. pecorino romano cheese, grated
- 1 c. sharp cheddar cheese, shredded
- 7 oz. raclette cheese, sliced
Preheat the oven to 350 degrees Fahrenheit. Place cooked noodles into a greased 9×13 baking pan. Set aside.
In a sauce pan, melt the butter over medium heat. Add the minced garlic and cook until fragrant and tender. Add the flour and stir to form roux. Cook the roux until lightly browned. Add the pasta water, salt, black pepper, rosemary, mustard powder, nutmeg, paprika, hot sauce, apple cider vinegar, and milk. Cook the sauce, stirring frequently, until the sauc is reduced and will coat the back of a spoon. Remove from heat.
Stir the sauce, pecorino romano cheese, and cheddar cheese with the macaroni noodles. Place the raclette cheese slices on top of the noodles.
Bake for 10-15 minutes until everything is warm and bubbly and the cheese is starting to brown.