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.
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.
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.
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.
Butter and flour – These make the roux which thickens the milk to become the béchamel sauce and then the Mornay.
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.
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.
Cook the pasta in salted boiling water.
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.
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.
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.
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!
Add ham and 1/2 cup of the reserved pasta cooking water. Switch to a wooden spoon and stir until combined and silky.
Add pasta – Bring the sauce to a simmer and add pasta back to the pot. and stir until they are fully coated.
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
Ingredients
- 500g / 1 lb elbow pasta / macaroni , but any similar size pasta would work
- 1 tsp cooking salt / kosher salt , for pasta water, half for table salt
- 200g / 7 oz ham slices (I use ham off-the-bone), diced 1cm / 0.4" (Note 1)
CHEESE SAUCE (MORNAY SAUCE)
- 75g / 5tbsp tbsp unsalted butter
- 1/2 cup plain flour / all-purpose flour
- 3 cups milk , HOT, full fat preferred, but work with lite milk too
- 1 tsp cooking salt / kosher salt , halve for table salt, +50% for flakes
- 3/4 tsp black pepper
- 1/4 tsp ground nutmeg , (Note 2)
- 1 1/2 cups Gruyère cheese, grated , shredded using a standard box grater (tightly packed if using cups) (Note 3)
- 1/2 cup pasta cooking water
Instructions
ABBREVIATED RECIPE:
- 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:
- 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.
- 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
- 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.
- 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)
- Season – Add salt, pepper and nutmeg. Stir to combine.
- 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.
- 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.
- 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.
- Serve immediately while hot and creamy. I like to grind extra black pepper on top just before eating. Enjoy!
Recipe Notes:
Nutrition Information:
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! ♥️🦮
How good is Gruyère?! Made this exactly as written and it was comfort food on steroids. It’s definitely worthwhile splurging on the best ingredients you can afford: cheese and ham. Thanks for another banger JB!
Simply delicious! Surprisingly light with well balanced flavors. Love the touch of nutmeg. Thank you, JB, for sharing the French version of Mac & Cheese!
Yum! This was so good. What a great way to use leftover ham. We used gluten free pasta and flour with no problems. This will definitely be a regular at our house.
Yum! This was so good. What a great way to use leftover ham. We used gluten free pasta and flour with no problems. This will definitely be a regular!
Your French macaroni & cheese with ham is wonderful. Just like all the
Tin Eat recipes.
Thanks Julia!
Made this exactly as the recipe we did not enjoy it at all which was very disappointing it did not have enough flavour for me, I should have added garlic and chilli for my taste.
Hi Jillian, I’m sorry to hear it wasn’t to your taste. Coquillettes au Jambon is meant to be a softer, more delicate style of mac and cheese compared to the very bold, heavily seasoned versions some people are used to. The focus is more on the silky sauce, ham and the gentle Gruyère flavour. But adding garlic or chilli would absolutely give it a bigger flavour kick though, so there’s nothing wrong with adapting it to your own taste. Thank you for your feedback 🙂
Don’t wait; make this tonight!
It’s wonderfully creamy, rich, and comforting. I made it with 2 cups 1% milk (all I had on hand), 1 cup heavy cream, and Antique Gruyere we bought at a small local cheese shop. It was a delicious dinner beautifully complemented with a Marimar Vineyards Don Miguel Tempranillo 2021. Yum!
Now that’s dinner! Yum! Thank you for sharing Dawn!
I’ve tried a bunch of homemade mac and cheese recipes before and they always fell a bit flat. But this one? Wow! Full of flavour, absolutely delicious! Definitely exceeded my expectations, thanks for sharing JB!
Thank you Shirlee! That is so good to hear!
Delicious! We used left Nagi xmas ham thats been in the freezer and it was so good. Made a delicious lunch the next day. Will absolutely make it again
That’s a perfect way to use the ham!! Thank you for the feedback Ash!
This is ridiculously delicious comfort food that my family adored! Can’t wait to make it again! Thanks JB!
You are so welcome Annaliese!! Thank you!
The whole family loved this French version of mac and cheese. I have made several different versions in the past with mixed reviews but this was a complete winner! Thanks JB. Keep up the French family classics.
Thank you Jennifer! I’m happy everyone loved it 🙂
Forgot to rate!
🙂
This warmed our bellies on a cold Friday afternoon in SA. And so easy to make! Just added some chopped spinach closer to the end. Was so yum 😋
Thank you Nics!
As lifelong lovers of Macaroni and Cheese, we have to say that JB’s recipe is undoubtedly the best and the recipe is easy to follow and easy to make. Well done JB and Nagi, this meal was superb.
Thank you Lyn and David!!! ♥️♥️
Amazing, simple, full of flavour. Loved every bite. Shared with one of my french colleagues, she was very impressed and reminded her of home. Thanks JB! 😊
You know that’s the best compliment, reminding of home! Thank you for your kind comment Kaitlyn!
Made this tonight for dinner! Was super quick. Couldn’t get Gruyère. But it worked great with Tasty cheese! Love, love, love!! It’s a family favourite! Another recipe from the site that was easy to make and everyone in the family loved.
Thank you for the feedback Mae!
My daughter love love loves your Mac n cheese but this looked easier, less rich and more affordable so I thought I’d try it. Well, it was a winner!! All the deliciousness of mac n cheese but not quite so stodgy.
Thank you Carolyn, I hope your daughter gives it a thumb up!!
This dish truly is soul food. I added cauliflower based on a readers suggestion to add some veggies and it was amazing. I also saw someone adding broccoli and I think together with cauliflower they will be a dream team. Highly recommend!!
Thank you Theresa! I haven’t tested with cauliflower but I totally believe you 🙂
Yum! This one was delicious & my whole family enjoyed it 😋
Great to hear Holly! Thanks!
Sorry, but no. This was blah. My favorite uses a mix of cheeses – cheddar, swiss, monterey jack, cream cheese,and parm. And plenty of garlic. Then ham and some mushrooms.
Hi, it sounds like you’re after something richer and more punchy with lots of cheese. This version is more in the spirit of a classic Coquillettes au Jambon, more about balancing each ingredients. Thank you for leaving a comment 🙂