Raclette Pasta

Ingredients

• water (For cooking the pasta)
• salt (A pinch for the cooking water)
• olive oil (A little, for the cooking water)
• pasta (Pasta of your choice)
• butter (A small knob)
• 1 tbsp flour
• milk (A little, then a little more to thin the sauce)
• heavy cream (To thin the béchamel)
• pepper (A few grinds)
• salt (A small pinch, to season the sauce)
• grated cheddar (A generous handful)
• raclette cheese (Cut into strips and then into small pieces)
• smoked paprika (Added to taste)
• chorizo (Added to taste)

Steps

1. 1

   Heat water in a saucepan with a pinch of salt and a little olive oil.

2. 2

   When the water comes to a boil, add the pasta of your choice and cook it; the transcript does not specify the cooking time.

3. 3

   While the pasta is cooking, put a small knob of butter in a frying pan and melt it.

4. 4

   Add 1 tbsp of flour to the melted butter, then stir with a spatula or rubber spatula until the flour is well incorporated.

5. 5

   Add a little milk and stir again to begin forming the sauce.

6. 6

   Add a little more milk to thin the mixture, then stir until a béchamel sauce forms.

7. 7

   Also thin the béchamel with heavy cream.

8. 8

   Add a few grinds of pepper, a small pinch of salt, and a generous handful of grated cheddar.

9. 9

   Cut the raclette cheese into strips, then into small pieces, and add all the pieces to the pan.

10. 10

    Let the cheese melt gently for approximately 2 to 3 minutes.

11. 11

    Add the cooked pasta to the pan and stir to coat it with the sauce.

12. 12

    Add smoked paprika and chorizo to taste.

13. 13

    Stir to distribute the sauce and toppings evenly, then serve.

Notes

The quantities of pasta, milk, cream, cheese, butter, smoked paprika, and chorizo are not specified in the transcript. The pasta cooking time and heat level are not indicated.

Nutrition per serving

• main course
• pasta
• winter
• cheese
• comfort food
• creamy sauce
• French