Comments on: French Macaroni & Cheese with Ham (Coquillettes au Jambon)

By: Audrey

Audrey — Thu, 28 May 2026 05:13:46 +0000

In reply to Chris.

Thank you, Chris! Exactly that, it’s a hearty dish to get on the table quickly, that tastes good. It’s a perfect base to elevate if you have more time, or want to adjust to a more “seasoned” palate. A mix of different cheeses, or even changing the ham/pork used.

Apprecate the feeedback 🙂

By: Chris

Chris — Wed, 27 May 2026 22:02:42 +0000

I tried this today. I reduced the recipe by half.It was a tasty hearty dish. I wasn’t expecting to be blown away as the author of the recipe notes it is a simple easy meal made by tired parents for their familiy. I think if you wanted to elevate the dish to an adult pallate, you might double the amount of garlic, shallots and cheese. I think for a quick, straight forward meal it has it’s place and under that criteria i would give it a 7/10.

By: Anonymous

Anonymous — Fri, 06 Mar 2026 11:48:13 +0000

In reply to Audrey. Oh, yes, Kraft Mac & Cheese was a staple in both our childhoods. My mom put peas in ours. My kids loved it, too, but without the peas. Go figure.

By: Audrey

Audrey — Fri, 06 Mar 2026 05:58:22 +0000

In reply to Deb W.

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!

By: Deb W

Deb W — Thu, 05 Mar 2026 11:30:43 +0000

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.

By: Audrey

Audrey — Wed, 14 Jan 2026 07:51:20 +0000

In reply to Liesel Bimmerle.

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!

By: Liesel Bimmerle

Liesel Bimmerle — Sun, 11 Jan 2026 16:59:30 +0000

In reply to Anonymous. 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.

By: Audrey

Audrey — Sun, 11 Jan 2026 08:42:10 +0000

In reply to Anonymous.

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? 🙂

By: Anonymous

Anonymous — Sat, 10 Jan 2026 15:01:15 +0000

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.