Every French kid (and adults 😊) knows Coquillettes au Jambon – our version of mac & cheese with ham, and I am not the exception. Proper homestyle cooking right there, simple and comforting. A regular at our dinner table, j’adore! Allez, let’s go!
Nagi’s Notes
I wouldn’t serve up my Baked Mac and Cheese and call it dinner. But this, I do! The sauce here is key. I know it looks like any regular béchamel, but it’s not – it’s thinner, almost like a light cream sauce, rather than the rich cheese sauces we’re used to. And the ham bits! Such a simple little thing but it changes everything – little pops of salty flavour, and it gently flavours the whole sauce. I’m besotted!
French Macaroni and Cheese with Ham (Coquillettes au Jambon)
If you’ve spent a bit of time in France, you’ll know this one. Coquillettes au Jambon is the French way of doing mac & cheese. The kind of dish that shows up at the family table without effort, just a big pot in the middle and everyone helping themselves. It was always a winner at our house.
Unlike the Western-style mac and cheese that’s richer with a thicker sauce, this one is a bit different. The sauce here is more delicate, but still full of flavour. It starts with a béchamel quickly turned into a Mornay (yes! just like my Cheese Soufflé) thanks to the Gruyère and its subtle nuttiness, plus some ham to make more substantial. Very comforting without being too rich. You will go back for another bowl and still feel good after!
Ingredients in French Macaroni and Cheese with Ham
Everything you need to give mac & cheese a bit of style. Same, same but French.
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Pasta – The classic pasta is elbow pasta or macaroni, though you can use any short pasta shape you want that will hold onto the sauce.
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Gruyere cheese – Gruyère is my first choice here for its flavour, but there’s room to adapt. Comté is the closest alternative if you can find it, though it can be a bit pricey. Otherwise, Swiss-style cheeses like Emmental work really well. If those aren’t available, go for a good melting cheese such as Cheddar, Tasty or Monterey Jack. If you’re using a milder cheese, add a small handful of finely grated parmesan at the end to boost the flavour and bring back some of that nutty note you’d usually get from Gruyère.
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Ham – Here I just use ham off the bone slices from the deli then chop it up. You can also go for smoked ham to bring a deeper flavour, or use leftover roast ham if you have some on hand.
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Butter and flour – These make the roux which thickens the milk to become the béchamel sauce and then the Mornay.
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Milk – It’s best to use full fat if you can, though you can really use any type. I use HOT milk because it helps it blend smoothly into the roux, preventing lumps and keeping the sauce silky.
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Nutmeg – A little pinch is included in classic Béchamel, but it’s ok if you skip it. Freshly grated is best for best flavour that really lifts the sauce but pre-ground works fine too.
How to make French Macaroni and Cheese with Ham
I always cook the pasta first then make the sauce in the same pot afterwards, then combine them together. But if you want to speed things up, you could cook them in separate pots at the same time.
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Cook the pasta in salted boiling water.
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Save water – Just before drawing, scoop out 1 cup (or more!) of the pasta cooking water and set aside. Then drain and lightly rinse the pasta under tap water to prevent it from clumping while you make the sauce.
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Roux – Melt the butter in the used pot over medium heat. Then add the flour and stir, it will look thick and pasty at first. Whisk regularly for about 2 minutes until it becomes loose. Make sure to scrape into the corners of the pan and don’t let it brown. Reduce heat if you think it’s too high.
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Bechamel sauce – Add half of the hot milk to the roux while whisking vigorously, it will thicken very quickly. Once smooth, slowly pour in the remaining milk while continuing to whisk. Keep whisking for 30 seconds to 1 minute until the sauce is smooth, with no lumps. Add salt, pepper and nutmeg. Stir to combine.
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Add cheese and stir until melted. Keep the pot on the stove but whisk well to make sure the base is not catching. You just made a Mornay Sauce!
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Add ham and 1/2 cup of the reserved pasta cooking water. Switch to a wooden spoon and stir until combined and silky.
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Add pasta – Bring the sauce to a simmer and add pasta back to the pot. and stir until they are fully coated.
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Combine and serve – Stir until the pasta are fully coated. Serve right away while hot.
How to serve French Macaroni and Cheese with Ham
Serve straight away while it’s hot and creamy, that’s when it really shines. It’s rich enough to stand on its own, but if you like, you can balance it with something fresh on the side. A simple green salad with a sharp vinaigrette works perfectly, or lightly dressed greens with a squeeze of lemon. For something a bit more substantial, add broccoli, green beans or you can even stir through a handful of peas at the end. And a piece of crusty bread on the side is always a good idea to mop up every last bit of that sauce.
And there you have it, a simple bowl of comfort, satisfying and hard to beat to my opinion. Grab a fork (or a spoon!), dig in and enjoy! Bon appétit! – JB
FAQ – Coquillettes au Jambon
This dish relies heavily on dairy for both flavour and texture, so it’s not the easiest to convert. That said, you can try using lactose-free or plant-based butter, milk and cheese alternatives. Just keep in mind the result won’t be quite as rich or smooth, and some dairy-free cheeses don’t melt as well, which can affect the sauce.
Yes. Use your favourite gluten-free pasta and replace the flour in the roux with a gluten-free plain flour. The method stays the same—just whisk well to keep the sauce smooth
It’s best made and served straight away. The pasta will continue to absorb the sauce as it sits, making it thicker and less creamy. If you really want to make it ahead, you can reheat it gently with a splash of milk or saved pasta water to loosen it.
Coquillettes / elbow pasta or macaroni are the classic choice, but any similar pasta shapes that holds onto the sauce will work well here.
Watch How To Make It
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Coquillettes au Jambon – French Macaroni and Cheese with Ham
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Main Course, Pasta
French, Western
Servings5
Tap or hover to scale
Recipe Video above. A stovetop mac & cheese, that’s what this is really! Without the hassle of baking it! This dish was a big part of my childhood diet and even now but somehow never got sick of it. Who wouldn’t? Pasta, cheese sauce and ham. A great comfort meal, done fast and done right. Enjoy!
Ingredients
CHEESE SAUCE (MORNAY SAUCE)
Prevent screen from sleeping
Instructions
ABBREVIATED RECIPE:
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Cook pasta per packet directions, scoop out 1 cup of water just before draining. In the same pot, melt butter, cook flour 2 min. Whisk in milk. Add salt, pepper and nutmeg, stir in cheese until melted. Stir in ham, then 1/2 cup pasta cooking water. Toss with pasta until coated, serve.
FULL RECIPE:
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Cook pasta – Bring a large pot of water and salt to the boil. Cook pasta according to packet instructions. I always like to give a few stirs at the beginning so they don’t stick to each other.
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Reserve 1 cup pasta cooking water, then drain and give the pasta brief rinse under cold water. Set aside and keep the pot for the sauce.
CHEESE SAUCE / MORNAY SAUCE
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Make roux – Using the pasta pot, melt the butter over medium heat. Add flour and whisk for 2 minutes. At first it will look like thick and pasty then it will loosen to become a smooth, glossy paste. Make sure to use the whisk to get into the corners of the pot and don’t let it brown, reduce heat if needed.
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Adding milk – Add half of the hot milk to the roux while whisking vigorously, it will thicken very quickly. Once smooth, slowly pour in the remaining milk while continuing to whisk. Keep whisking for 30 seconds to 1 minute until the sauce is smooth, with no lumps. It should be thick enough that you can draw a path with a spatula through the middle, holding its shape briefly before slowly sinking back. (Note 4)
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Season – Add salt, pepper and nutmeg. Stir to combine.
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Add cheese and ham – Stir in Gruyère cheese and whisk until fully melted. You just made a Mornay sauce! Then stir in the ham with a wooden spoon.
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Finish sauce – Pour in 1/2 cup of the reserved pasta cooking water and stir until silky. Bring back to a simmer. It will be quite runny, it will thicken when the pasta is added.
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Combine – Add drained pasta and stir well until fully coated, the sauce will thicken slightly and cling to the macaroni. Add more pasta water if the sauce gets too thick.
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Serve immediately while hot and creamy. I like to grind extra black pepper on top just before eating. Enjoy!
Recipe Notes:
2. Nutmeg – Nutmeg adds a subtle warmth that works nicely with creamy sauces, typical for a Béchamel but it’s not essential. Freshly grated is best for a brighter, more aromatic flavour that really lifts the sauce but pre-ground works fine too, use what you have. Feel free to skip it if you don’t have it or prefer without, it’ll still be great!
3. Cheese options – Gruyère is my go-to here for its flavour and smooth melt, but you’ve got flexibility. Comté is the closest match if you can get it (but I know it can be expensive). Otherwise, Swiss/Emmental work very well. If those aren’t available, go for a good melting cheese like Cheddar, Tasty or Monterey Jack. If using a milder cheese, I’d recommend to add a small handful of finely grated parmesan at the end to give the sauce a bit more depth and bring back some of that nutty character you’d normally get from Gruyère.
4. Adding milk – Slowly pouring in the second half of the hot milk while whisking is key to a smooth sauce. If you add it too quickly, the roux can seize and form lumps. Gradual addition keeps everything emulsified, giving you a silky, lump-free finish. If you do end up with lumps, simply pass the sauce through a sieve to smooth it out.
Leftovers and storage – Store in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, so when reheating, add a splash of milk and warm gently over low heat or in the microwave, stirring occasionally to bring it back to a creamy consistency. Not suitable for freezing, the sauce can split and the texture won’t be as smooth.
Nutrition per serving.
Nutrition Information:
Calories: 525cal (26%)Carbohydrates: 84g (28%)Protein: 14g (28%)Fat: 14g (22%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mg (11%)Sodium: 938mg (41%)Potassium: 245mg (7%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 377IU (8%)Vitamin C: 0.002mgCalcium: 29mg (3%)Iron: 2mg (11%)
In Memory of Dozer
Dozer and me at a bookstore, not long after the release of Nagi’s first cookbook. We’re both looking pretty pleased with ourselves. 😂 He insisted on coming along to check how he looked in that prawn photo… had to make sure he was looking his best, obviously! ♥️🦮
