The best part? It’s incredibly easy, kid-friendly, budget-friendly, and uses ingredients you likely already have at home.

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)

1. 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.
2. Sauté the aromatics. Sauté shallot in a frying pan with butter until fragrant.
3. 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.
4. 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.
5. 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)

French Macaroni & Cheese with Ham (Coquillettes au Jambon)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

2 cups (≈ 225g) elbow pasta (coquillettes, elbow macaroni)
1 tbsp butter
1 shallot, peeled and diced
2 garlic cloves, peeled and minced
A dozen button mushrooms (200g), washed and sliced
1 cup (250ml) stock (vegetable or chicken, ideally low-sodium)
½ cup (120ml) heavy cream (35% m.f.)
½ tsp freshly ground black pepper
¼ tsp salt
¾ cup (75g) Comté cheese (or Emmental, Gruyère), grated
4 slices Paris Ham, chopped in matchsticks
1 tbsp chive, minced

Instructions

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions, but stop one minute before the suggested cooking time so it stays al dente. Before draining, reserve 1 cup of pasta water, then drain and set the pasta aside.
2. In a large frying pan, melt the butter over medium-low heat. Once it begins to foam, add the diced shallot and cook for about 3 minutes, until soft, translucent, and fragrant.
3. Stir in the minced garlic and sliced mushrooms. Cook for around 5 minutes, until the mushrooms soften and release their moisture. Pour in the stock and heavy cream, then season with salt and freshly ground black pepper. Bring everything to a gentle simmer and let it cook for about 10 minutes, until the sauce reduces slightly and thickens.
4. Add the al-dente pasta to the pan, along with the grated cheese. Stir well to coat everything in the creamy sauce. Let it cook for another 2–3 minutes so the pasta finishes cooking and the sauce becomes beautifully creamy.
5. If the sauce feels too thick, stir in a splash of the reserved pasta water until you reach your desired creaminess.
6. Divide the creamy pasta into bowls. Top generously with chopped Parisian ham and finish with a sprinkle of fresh chives for color and freshness. Serve immediately and enjoy!

The post French Macaroni & Cheese with Ham (Coquillettes au Jambon) appeared first on Pardon Your French.

The foundation of this creamy casserole is a velvety white Béchamel sauce spiked with nutmeg to which we add a hefty amount of crème fraiche for richness and tang, and then Gruyère cheese for sweet, nutty flavors and great cheesy strings. This is a luscious and comforting recipe that’s a staple of French Mountain cooking. 

So what make its “French-Style”?

In comparison to the American version, there are three main components that makes this recipe a French-Style Mac’n Cheese. They are particular to how the sauce is created and you will find these three components in most “French-Style” mac n’ cheeses. 

• Step 1: The Béchamel Sauce. First, the base sauce is a Béchamel sauce – one of the classic French “mother sauces”. Béchamel is a white sauce that begins with a roux (butter and flour), to which warm milk in whisked in, to create a thicker sauce. It’s incredibly creamy and acts as a great base sauce in most French-Style mac n’ cheeses. 
• Step 2: The Crème fraiche. Secondly, crème fraiche is whisked into the Béchamel Sauce. This typical French thickened cream brings a nice tanginess to the sauce while making it even more rich and velvety. 
• Step 3: Gruyère Cheese. Lastly, grated Gruyère cheese is added for finishing the sauce. This Swiss cheese is the perfect mix of sweet and salty, with lovely nutty notes. It melts beautifully and creates a perfectly melty and stringy textured mac n’ cheese. In France, Gruyère cheese is very easy to find in all grocery stores, already pre-grated into small packages. In Canada/US, I like to a buy a block of it and grate it myself. I understand Gruyère cheese is more expensive than a common block of cheddar, but it really makes a big difference to buy a good-quality block of Gruyere for this recipe. Choose a young Gruyère for a mild flavor and an older one for a bolder taste. 

Once this sauce is built, the macaroni is folded in. You can also add your own personal twists like I do, with green peas for pops of sweetness. Other great add-ins to a Mac n’ Cheese are corn, spinach, diced ham, cooked broccoli bites or cooked cauliflower bites. 

To finish, the Mac n’ Cheese is topped with extra cheese and bread crumbs, before baking in the oven until crunchy and golden. 

Cooking notes: 

• Macaroni pasta are naturally recommended for making this Mac N’ Cheese. However, you can substitue for other shapes if you would like. Prefer short-shaped pasta, such as Penne, Rigatoni or Fusili. 
• Using a good-quality Gruyère really makes a big difference. It is a little bit pricey in US/Canada but well worth it! Choose a young Gruyère for a mild flavor and an older one for a bolder taste. 
• Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

I hope you’ll love this French-Style Mac N’ Cheese with peas as much as I do! 

You may also like:

• Pork Chops in Grainy Mustard and Mushroom Sauce
• Poitou-Style Braised Beets with Kale
• French Pistou Sauce Pasta

French-Style Mac ‘n Cheese with Peas

Print Recipe

Serves: 6 people Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 10 voted )

Ingredients

250g elbow macaroni pasta
3 cups (750ml) milk (2% or whole)
1 tsp salt
¼ tsp grated nutmeg
½ tsp fresh ground black pepper
2 tbsp (45g) butter (salted or unsalted)
1/3 cup (40g) all-purpose flour
1 cup ( about 200g) Crème fraiche
2/3 cup (75g) grated Gruyère Cheese
1 cup (150g) frozen peas
2-3 tbsp bread crumbs

Instructions

Pre-heat your oven at 350°F (180°C) with a rack in the middle. 

Step 1 - Bring a large pot of water to a boil and salt it. Add the macaroni and cook to al dente (about 2 minutes less than the box indicates the cooking time to be).

Step 2 - While the pasta cooks, pour the milk in a saucepan with salt, grated nutmeg and black pepper. Heat up the saucepan over medium heat to bring to a slow simmer. Watch it closely – milk can boil up quickly. 

As soon as the milk simmers, drain the pasta and add them to the boiling milk along with the frozen peas. Cook for 2 minutes, and drain the pasta and peas over a bowl to reserve the milk. 

Step 3 - Melt butter in an oven-safe pan over medium heat. When the butter is sizzling, mix in the flour with a wooden spoon. Cook for 2-3 minutes, mixing continuously until you get a dry paste (roux). Pour in the warm milk slowly and mix with a whisk until reaching a creamy consistency. Whisk in the crème fraiche and about 2/3 of the grated cheese. Gently fold in the pasta and peas until evenly coated. Cover with the rest of the grated cheese and the breadcrumbs. 

Place in the oven and bake for 20-25 minutes, until golden on top. Serve hot. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post French-Style Mac ‘n Cheese with Peas appeared first on Pardon Your French.

Only 4 ingredients, 10 minutes, and incredible flavors… this French Pistou sauce is a must to have in your French repertoire. Traditionally, Pistou sauce is used to garnish the typical Provencal vegetable soup (“Soupe au Pistou” – a recipe you can find my cookbook), but it makes a terrific sauce in pasta too.  

How to make this French Pistou Sauce Pasta recipe

I should start by saying that a traditional French Pistou Sauce should be made in a large Mortar. French purists will tell you that there is only one way to make Pistou – by hand. The ingredients are pureed in the mortar with a pestle until creamy.

However, for the sake of simplicity, using a blender has become more and more common. You can make this recipe both ways (mortar and pestle or blender), the ingredients remain the same.

Although not purely traditional, I like to add Parmesan to my Pistou sauce to add some creaminess. You can choose to include it as well, or skip it.

The recipe begins with fresh basil – ideally freshly picked, or as fresh as you can get. Rinse it thoroughly and separate the leaves from the stems (discard the stems). Tear the leaves by hand into small pieces. I prefer to not use a knife – tearing by hand extracts more flavor from the leaves.

Using a large mortar and pestle or a food processor, pound/pulse the garlic to a paste with the salt. Add the basil leaves and pound/pulse them with the garlic until the mixture is a rough paste. Drizzle in the extra-virgin olive oil, and stir/pulse until combined. Stir in the grated Parmesan (optional). Season to taste with salt and pepper.

Once the sauce is ready, cook the pasta of your choice. (as per instructions on the box). I like tagliatelle pasta, as it coats nicely with the Pistou sauce – but any pasta shape works here. Add 1 to 2 tablespoons of Pistou per pasta serving, right before serving.

My cooking tips: 

• Choose freshly picked basil – or the freshest you can get. 
• Tear the basil with your hands to extract more flavors from the leaves. 
• I like to add Parmesan to my Pistou sauce to add some creaminess. You can choose to include it as well, or skip it. With Parmesan, the sauce will be creamier and smoother in taste; without Parmesan it will be more floral and basil-forward. 

I hope you love this French Pistou Sauce Pasta recipe as much as I do!  Pistou is so fragrant and colorful, and so versatile to use. Like the Italian pesto, Pistou can also be served as an accompaniment to grilled meats, poultry and fish.

You may also like:

• Summer Vegetable Tian Galette
• Black Olive Tapenade 
• French-Style Potato Salad
• French-style Couscous Salad

French Pistou Sauce Pasta

Print Recipe

Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 9 voted )

Ingredients

2 cloves garlic, peeled
Pinch of salt, plus more to taste
2 cups (40 g/1 bunch) packed fresh basil leaves, torn/chopped (+ a few extra leaves for garnish)
¼ cup (60 ml) extra-virgin olive oil
½ cup (50 g) Parmesan, grated (+ extra for garnish)
Fresh ground black pepper, to taste
8-12oz pasta

Instructions

Step 1 - Using a large mortar and pestle or a food processor, pound/pulse the garlic to a paste with the salt. Add the basil leaves and pound/pulse them with the garlic until the mixture is a rough paste. Drizzle in the extra-virgin olive oil, and stir/pulse until combined. Stir in the grated Parmesan (if using). Season to taste with salt and black pepper. 

Step 2 – Cook pasta of your choice (according to box’s instructions) and add 1 to 2 tablespoons of Pistou per pasta serving. Garnish with a few fresh basil leaves and grated Parmesan, and enjoy immediately.

Keep the Pistou sauce in a sealed jar in the fridge for up to 3 days. 

The post French Pistou Sauce Pasta appeared first on Pardon Your French.