If you grew up in France, you know that Coquillettes au Jambon is pure childhood comfort. It’s the French version of macaroni and cheese with ham: simple pasta tossed with butter, cream, melted cheese, and slices of tender ham. In France, this dish is a weeknight classic, something every family makes when they want something cozy, quick and satisfying.
The best part? It’s incredibly easy, kid-friendly, budget-friendly, and uses ingredients you likely already have at home.
Audrey’s note
“Coquillettes au Jambon” isn’t restaurant food: this is French home food at its best! And like many French kids, it’s the taste of my childhood. It’s a dish I loved to eat in pyjamas at the kitchen table with my family on weeknights. It’s a lunch we would often get at our school cantine too, and it was always a hit.
It truly shows that French cooking isn’t always complicated or fancy. Sometimes… it’s just pasta, ham, cheese, and happiness.
I have made this recipe so many times, and tried so many variations. This one is my favorite, and most reliable: made with just enough cream (but not much), some hearty mountain cheese (like Comté, Emmental or Gruyère), tender mushrooms for earthiness and slivers of tasty Paris ham.
Whether you’re cooking for kids, craving something nostalgic, or just want an easy dinner with French flair, Coquillettes au Jambon never disappoints.
Bon appétit!
What are Coquillettes au Jambon?
Coquillettes are a very small macaroni pasta shape that French families adore. If you can’t find the exact French pasta, regular elbow macaroni works perfectly.
Coquillettes au Jambon simply means:
- Coquillettes → tiny macaroni pasta
- Jambon → ham
It’s not complicated, fancy, or gourmet – and that’s exactly why it’s so loved in France. It’s what many of us ate after school. What parents make when they don’t want to cook something complicated, and what always feels comforting and nostalgic.
Why You’ll Love This Recipe
- Authentic French comfort food
- Ready in under 20 minutes
- Kid-friendly & picky-eater approved
- Budget-friendly pantry ingredients
- Creamy, cozy, cheesy… but not heavy
- Perfect for busy weeknights
Ingredients You’ll Need for this French Macaroni & Cheese with Ham recipe
Coquillettes (French elbow pasta) or elbow macaroni
In France, this comforting dish is traditionally made with coquillettes : tiny elbow-shaped pasta perfect for soaking up sauce and creating that irresistibly creamy texture. If you’re cooking outside of France, regular American elbow macaroni works beautifully too. For the best result, I like to cook the pasta in generously salted water one minute less than the package suggests. This “just under al dente” trick is key: the pasta finishes cooking directly in the sauce, absorbing flavor while staying tender – not mushy.
Butter
I start by melting butter in the pan to gently sauté the shallot. It adds richness and that subtle French flavor base. If you prefer, a mild-flavored oil like canola works too, but butter gives the most authentic taste.
Shallot & Garlic
These are essential for building depth in the creamy cheese sauce. The shallot brings delicate sweetness while the garlic adds warmth and aroma.
Mushrooms
I usually reach for cremini or button mushrooms. Cremini offer a slightly earthier, richer flavor, while button mushrooms keep things mild and classic. Both work perfectly, so choose what you love or what’s easily available where you live.
Heavy Cream
Unlike American-style mac and cheese, this French version isn’t about drowning pasta in sauce. You only need about ½ cup of cream. It’s just enough to make everything silky and luxurious without feeling heavy.
Stock
Chicken or vegetable stock adds savory depth and keeps the sauce balanced. I recommend using low-sodium stock, since the cheese already provides plenty of saltiness. Avoid beef stock, which can overpower the delicate flavors.
Cheese
For true French flavor, Emmental, Gruyère, or Comté are the stars. They melt beautifully and bring that signature nutty, slightly sweet richness. Outside of France, these can be pricey or harder to find, so good substitutes include Swiss, white cheddar, or Colby Jack. The key is choosing a cheese that melts smoothly and tastes mellow, yet flavorful.
Salt & Pepper
Season simply and thoughtfully: we want the cheese, cream, and ham to shine.
Ham
In France, we traditionally use Jambon de Paris (Parisian ham): tender, mild, and unsmoked. If you’re in North America, ask your deli for thinly sliced “Parisian-style” ham or choose a similar high-quality cooked ham for the closest authentic taste.
Fresh Herbs
A final sprinkle of chopped chives adds color, freshness, and just a touch of brightness to balance the creaminess.
How to Make Coquillettes au Jambon (Step by Step)
- Cook the pasta. Cook the pasta in salted water, according to the package instructions, but stop one minute before the suggested cooking time so it stays al dente.
- Sauté the aromatics. Sauté shallot in a frying pan with butter until fragrant.
- Cook the mushrooms & build the sauce. Add garlic and mushrooms; cook until softened. Pour in the cream and stock, season, and simmer until slightly thickened.
- Add pasta and cheese. Stir in the pasta and cheese. Cook until the sauce is creamy and pasta tender. Add splashes of reserved pasta water if needed.
- Serve. Divide into bowls and top with Parisian ham and fresh chives. Serve hot.
Frequently Asked Questions
What pasta can I use if I can’t find coquillettes?
Coquillettes are simply tiny elbow macaroni. And if you can’t find the French version, regular macaroni elbows work perfectly.
Is this like American mac and cheese?
Yes and no! This French version is simpler and lighter. Instead of a heavy sauce, the pasta is tossed with butter, cream and cheese for a creamy but not overwhelmingly cheesy flavor. The “jambon” (Paris ham) is added at the end.
What kind of cheese should I use?
Traditional French cheeses include Emmental, Comté or Gruyère. In the U.S., Swiss cheese, white cheddar, or Colby Jack work very well.
Is this recipe kid-friendly?
Absolutely, in France this is practically every child’s favorite dinner!
Can I make this pasta dish ahead?
It’s best eaten fresh, but leftovers reheat well with a splash of cream or butter added to “loosen” the texture.
Storing tips
- To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
- To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.
I hope you’ll love this French Chicken Marengo recipe as much as I do! If you have any questions, please feel free to leave a comment.
More french comfort food to try:
- Chicken & Leek Pot Pie
- Chicken & Mushroom Pie (Tourte)
- Tourtière (French Canadian Meat Pie)
- French Style Cottage Pie (Hachis Parmentier)
- French Stuffed Cabbage Rolls (Choux Farcis)
- French Cabbage and Sausage Soup (Soupe Paysanne)
- Authentic Beef Daube from Provence
- Lamb Navarin (Navarin d’Agneau)
- French Style Macaroni Gratin
- Belgian Endive and Ham Gratin (Endives au Jambon)
6 comments
This looks yummy. I like it that the sauce isn’t as heavy as the American version. I am always looking for ways to cut back on calories as I have a difficult time maintaining a healthy weight. That said, I always remind myself that the French are careful with portion size.
Portion size is the BIGGEST thing, absolutely. My husband lost 15 pounds coming to France w zero changes in his diet (in fact, he eats a lot more bread here) simply by the portion sizing we use.
It’s hard to do, admittedly. But when you grow up with it, it’s normalized.
That size, it’s a dish you can treat yourself to and not feel too guilty after. Have to enjoy life too, right? 🙂
Hi, Audrey! This looks delicious! I’m in Colorado and am wondering if you could tell me the approximate weight of the ham? I’m not sure I’ll find Paris ham here but will try.
That’s a very good question, Liesel! Each slice is typically around 40-50gr. Each slice’s weight will obviously depend on which part of the ham it’s being cut from (the ends are typically smaller). I honestly just always ask for 4 slices, not by weight… But that said around 200gr would work perfectly.
Please enjoy!
Nothing like my yellow cheese version from the 1980s, and that is a good thing! My husband was skeptical (he hated him mom’s mac & cheese), but he actually liked this. Loved the light, nutty sauce and the earthiness the mushrooms added. As you said, finding tiny elbows in the US was a challenge; the tiniest elbows I could find was an Italian product, Montebello brand, Maccheroni; they were perfect.
Giggled a bit, Deb. Brought back memories of my husband introducing me to KD (as they call it in Canada) – Kraft Dinner. The orange color really gave me a second of pause, but he told me it was a staple. Did his mom use some similar type of cheese formula for hers?
Really happy you (and even he) enjoyed the dish! It’s a throwback – but adultified – if that’s a word. And glad you foun the right product as well. Hope that helps others who may be on a similar journey. Enjoy!