In short: Raclette mac and cheese brings together the American comfort classic and the Alpine cheese night: macaroni coated in a light raclette cheese sauce, then grilled in the pans under half a slice of raclette and breadcrumbs. Bacon lardons and soft onions are optional, but we wouldn’t skip them.
Chef’s tip
In the United States, mac and cheese is serious business: every family has its recipe, and each one is obviously the best. We won’t take sides; we simply offer a third way: swap the cheddar for raclette cheese, and the baking dish for the pans of the raclette machine. Everyone grills their own portion, adds their own bacon, and the conversation can finally move on from whose grandmother made it best.
Why a light white sauce? Because the cheese should bind the sauce, not the flour. 30 g of flour for half a litre of milk is enough: the sauce stays supple and the raclette makes it creamy. Choose a raw-milk raclette for flavour, cut off the rind and dice it: it melts without lumps, where some processed cheddars end up oily. The only trap: never let the sauce boil once the cheese is in.
| Prep time | 20 min |
|---|---|
| Cook time | 30 min |
| Total | 50 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 320 g elbow macaroni
- 30 g butter
- 30 g plain flour
- 50 cl of semi-skimmed milk
- 200 g raclette cheese, rind removed, diced (for the sauce)
- 200 g sliced raclette cheese (for grilling)
- 1 teaspoon of mustard
- 150 g smoked bacon lardons
- 2 onions
- 40 g breadcrumbs (ideally panko)
- A pinch of nutmeg
- Salt and pepper
- Equipment: a raclette machine with its pans
Preparation
- Cook the macaroni. Cook the macaroni in a large pan of salted boiling water for 2 minutes less than the packet says: it will finish cooking in the sauce and under the grill. Drain without rinsing.
- Brown the bacon and onions. Fry the lardons in a dry pan for 5 minutes, then lift them out. In their fat, soften the sliced onions for 10 minutes over low heat, until tender and golden.
- Make the light white sauce. Melt the butter in a saucepan, add the flour and stir for 1 minute. Pour in the cold milk all at once, whisking, then let it thicken for 5 minutes over medium heat, stirring constantly, until it coats the spoon.
- Melt in the raclette. Off the heat, add the diced raclette, the mustard, nutmeg and pepper. Stir until the sauce is smooth. Taste before adding salt: raclette is already salty.
- Mix pasta and sauce. Pour the sauce over the macaroni and mix well. It should look a little too runny: the pasta will soak up the sauce. Switch on the raclette machine 10 minutes before you sit down.
- Fill the pans. In each pan, place 2 to 3 tablespoons of macaroni, a few lardons and a little onion, then cover with half a slice of raclette and a pinch of breadcrumbs.
- Grill and serve. Slide the pan under the element for 4 to 5 minutes, until the cheese bubbles and the breadcrumbs turn golden. Serve straight onto the plate, with a sharply dressed green salad to balance it all.
Chef’s tips
- Keep the pan of macaroni warm on the top plate of the raclette machine, lid on.
- If the sauce thickens too much while waiting, loosen it with a splash of hot milk.
- Toast the breadcrumbs in a dry pan for 2 minutes before the meal: they’ll be even crunchier.
- Grate the raclette while it’s cold, or cut it into small cubes: it melts faster and more evenly.
Variations
- Vegetarian: replace the lardons with sautéed mushrooms and spinach.
- Mountain style: a few cubes of cured ham and a little reblochon in the sauce.
- Smoky: smoked raclette for the topping and smoked paprika in the breadcrumbs.
Which wine to serve?
A crisp Savoie white such as Jacquère or Apremont refreshes the palate between cheesy mouthfuls. For beer, a light amber ale works very well too.
Frequently asked questions
Can I make raclette mac and cheese ahead?
Yes, the macaroni in its sauce keeps for a day in the fridge. Warm it gently with a little milk before filling the pans.
Why raclette rather than cheddar?
Cheddar remains the American standard. Raclette brings a milder, more Alpine flavour and melts very smoothly, without splitting into grease.
Can I make it without a raclette machine?
Yes: pour everything into a baking dish, top with raclette and breadcrumbs and bake for 15 minutes at 200 °C. You’ll have a raclette macaroni bake.
🧀 The right grill: For a properly grilled mac and cheese you need a machine that heats strongly and evenly: the best raclette grills, tested and compared.
Read also: all our raclette recipes.
