Delicious Coquillettes au Jambon Recipe (French Macaroni and Cheese with Ham)

There’s something wonderfully nostalgic about macaroni and cheese, isn’t there? It takes me back to childhood dinners filled with laughter and warmth. Coquillettes au Jambon is a delightful twist on the classic, combining tender pasta with creamy cheese and savory ham. The best part? This recipe is quick and easy, making it perfect for a weeknight dinner or a cozy weekend meal.

Why You’ll Love Coquillettes au Jambon – French Macaroni and Cheese with Ham

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 250g coquillettes pasta – these small shell-shaped pasta are perfect for holding the creamy sauce.
• 200g cooked ham, diced – adds a delicious savory flavor and protein.
• 200ml whole milk – for that creamy texture that makes this dish so comforting.
• 100g grated Gruyère cheese – a rich cheese that melts beautifully.
• 50g grated Parmesan cheese – adds a lovely sharpness to the dish.
• 30g butter – the base for our creamy sauce.
• 30g all-purpose flour – helps thicken the cheese sauce.
• Salt and pepper to taste – essential for seasoning.
• Fresh parsley, chopped (for garnish) – adds a pop of color and freshness.

How to Make Coquillettes au Jambon – French Macaroni and Cheese with Ham

1. Bring a large pot of salted water to a boil. Add the coquillettes pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.
3. Gradually pour in the milk, whisking constantly until the mixture thickens and becomes smooth.
4. Reduce the heat to low and stir in the Gruyère and Parmesan cheeses until melted. Season with salt and pepper to taste.
5. Add the cooked pasta and diced ham to the cheese sauce, stirring until well combined and heated through.
6. Serve immediately, garnished with chopped parsley.

Substitutions & Additions

If you’re looking to switch things up a bit, here are some fun ideas:

• Swap the ham for cooked chicken or turkey for a different protein.
• Add some sautéed mushrooms or spinach for extra veggies.
• Try using a mix of cheeses like cheddar or mozzarella for a unique flavor twist.

Tips for Success

• Be careful not to overcook the pasta; it should be al dente as it will continue to cook in the cheese sauce.
• Make sure to whisk the milk into the roux gradually to avoid lumps.
• You can prepare the cheese sauce ahead of time and combine it with the pasta just before serving.

How to Store Coquillettes au Jambon – French Macaroni and Cheese with Ham

If you have leftovers (which is rare with this dish!), store them in an airtight container in the refrigerator for up to three days. To reheat, just warm it up gently on the stove or in the microwave, adding a splash of milk if it seems dry.

FAQs

• Can I freeze Coquillettes au Jambon? While it’s best fresh, you can freeze it for up to a month. Just make sure to thaw and reheat gently.
• What can I serve with this dish? A simple green salad or some crusty bread pairs wonderfully with this creamy pasta.
• Is it possible to make this dish gluten-free? Yes! Use gluten-free pasta and a gluten-free flour for the roux.

Coquillettes au Jambon is not just a meal; it’s a warm hug in a bowl. I hope you enjoy making and sharing this delightful dish as much as I do! For more delicious recipes, check out the birthday cake recipe or chicken souvlaki recipe for treats you will love!

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Coquillettes au Jambon – French Macaroni and Cheese with Ham

Coquillettes au Jambon is a delightful twist on the classic macaroni and cheese, combining tender pasta with creamy cheese and savory ham—perfect for a weeknight dinner or a cozy weekend meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

For the Coquillettes au Jambon

• 250 g coquillettes pasta small shell-shaped pasta
• 200 g cooked ham diced
• 200 ml whole milk
• 100 g Gruyère cheese grated
• 50 g Parmesan cheese grated
• 30 g butter
• 30 g all-purpose flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large Pot
• Saucepan
• Whisk

Method

 

1. Step 1: Bring a large pot of salted water to a boil. Add the coquillettes pasta and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.
3. Step 3: Gradually pour in the milk, whisking constantly until the mixture thickens and becomes smooth.
4. Step 4: Reduce the heat to low and stir in the Gruyère and Parmesan cheeses until melted. Season with salt and pepper to taste.
5. Step 5: Add the cooked pasta and diced ham to the cheese sauce, stirring until well combined and heated through.
6. Step 6: Serve immediately, garnished with chopped parsley.

Notes

You can prepare the cheese sauce ahead of time and combine it with the pasta just before serving. Store leftovers in an airtight container in the refrigerator for up to three days.