Coquillettes au Jambon - French Macaroni and Cheese with Ham
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!
Servings: 5
Calories: 525cal
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!
Notes
1. Ham options - Any good quality ham works here. Classic leg ham is perfect, but you can also use smoked ham for a different flavour, or even leftover roast ham if you’ve got some in the fridge. I would avoid shaved ham, it tends to break down in the sauce, which affects the texture.
2. Nutmeg - Nutmeg adds a subtle warmth that works nicely with creamy sauces, typical for a Béchamel but it’s not essential. 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
Calories: 525cal | Carbohydrates: 84g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 938mg | Potassium: 245mg | Fiber: 4g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 0.002mg | Calcium: 29mg | Iron: 2mg