Recipe Snapshot
- Dish: Baked macaroni casserole with French cheeses, ham, and crisp panko topping
- Flavor Profile: Nutty, tangy cheeses balanced by mild ham and fragrant herbs
- Key Ingredient: A blend of Ossau-Iraty, chèvre, and Mimolette creates a layered, Mornay-style sauce
- Method: Pasta and ham are folded into a cheese sauce, baked, then finished with a buttery crumb topping
- Servings: 8
- Total Time: 1 hour 15 minutes
- Effort Level: Moderate
A French Twist on Baked Mac and Cheese
This baked French macaroni and cheese takes a more layered approach to flavor than the usual cheddar-based casserole. A blend of Ossau-Iraty, chèvre, and Mimolette cheeses creates a rich Mornay-style sauce with nutty, tangy flavor, while diced ham and herbes de Provence give the dish a distinctly French character.
In testing, we found that balancing the cheeses is what makes this dish work. The sheep’s milk cheese is mild and creamy, the goat cheese is grassy and bright, and the Mimolette brings a nutty, aged flavor to both the sauce and the crispy breadcrumb topping. Pipette pasta is another purposeful choice here because its ridged shape holds the sauce exceptionally well.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Ossau-Iraty: This sheep’s milk cheese gives the sauce its smooth texture and buttery, slightly nutty flavor. If you can’t find it, substitute a young Manchego, which melts similarly and has comparable richness.
- Chèvre: Soft goat cheese adds tanginess and helps balance the richer aged cheeses. Let it soften at room temperature before adding it to the sauce for smoother melting.
- Mimolette: Mimolette contributes a deeper aged flavor and subtle caramel notes to both the sauce and topping. Aged Gouda or Edam make good substitutes if Mimolette isn’t available.
- Ham: Use a mild, unsmoked ham so the cheese blend and herbs remain the focus of the dish. French-style jambon or simple uncured deli ham work best.
- Herbes de Provence: This classic French herb blend adds floral, savory notes that distinguish the dish from traditional mac and cheese. The strength of blends can vary, so start conservatively and adjust to taste.
- Pasta: Ridged pasta shapes like pipette or medium shells hold the sauce especially well and help distribute the cheese evenly throughout the casserole.
A Quick Look at Preparation
How to Make French Macaroni and Cheese
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
This recipe starts by cooking shallots, ham, white wine, and herbes de Provence briefly to soften the aromatics and concentrate their flavor so they don’t overpower the cheeses. Using a mild, unsmoked ham is important here because it supports the French-style flavor profile.
The sauce begins with a classic béchamel (butter, flour, and milk) to create a simple sauce base for the cheeses. Warming the milk first helps the sauce come together smoothly, reducing the chance of lumps.
Once the cheeses melt into the béchamel, the result is closer to a Mornay sauce than a traditional American-style mac and cheese, with a more balanced, nuanced flavor.
After the pasta and ham mixture are folded into the sauce, the casserole is baked just long enough for the flavors to meld and the edges to become lightly golden. A buttery panko topping adds texture and a bit of contrast to the creamy interior, while the final layer of Mimolette reinforces the nutty flavor of the cheese sauce.
Tips for Success
- Cook the pasta just to al dente so it doesn’t become overly soft during baking.
- Taste the ham mixture and adjust the herbes de Provence gradually since blends can vary quite a bit in intensity.
- Add the cheeses over low heat to prevent separation.
- Give the dish a few minutes to settle and thicken slightly before you put it on the table.
Storing and Reheating Leftovers
Allow the macaroni and cheese to cool completely before storing. Transfer leftovers to an airtight container or smaller baking dish and refrigerate for up to 3 days. Individual portions can also be wrapped tightly in foil for easier reheating.
This casserole can be frozen for up to 1 month, although the texture of the sauce may soften slightly after thawing. Defrost overnight in the refrigerator before reheating.
To reheat, cover tightly with foil and warm in a 350°F oven until heated through. Smaller portions will reheat more quickly than a full casserole.
Serving Suggestions
A crisp green salad with a simple vinaigrette balances the richness of the cheese sauce nicely. If you’d like to add a green vegetable, haricots verts and sautéed spinach are good choices.
This dish is also a nice, make-ahead option for a casual dinner party. Serve with a dry white wine like Sauvignon Blanc or an unoaked Chardonnay. They both pair well with the nutty cheeses and herbs.
More Macaroni and Cheese Recipes
If you enjoy creative takes on macaroni and cheese, try Stovetop Lobster Mac and Cheese, a rich, creamy pasta dish with tender lobster, Gruyère, and mascarpone; Cottage Cheese Mac and Cheese, a stovetop version with fontina, cottage cheese, and white wine; or Goat Cheese and Sun-Dried Tomato Mac and Cheese, a baked variation with tangy goat cheese, sun-dried tomatoes, and chives.
French Macaroni and Cheese
Ingredients
- 1 lb short, ridged pasta, pipette, medium shells
- 1 tablespoon olive oil
- 3 tablespoons minced shallot, divided
- 3/4 lb uncured ham, cut into 1/4-inch cubes (see notes)
- 1-1/2 to 2-1/2 teaspoons herbes de Provence, (see notes)
- 2 tablespoons dry white wine
- 3-3/4 cups whole milk
- 5 tablespoons butter, divided
- 4 tablespoons all-purpose flour
- 8 ounces coarsely grated Ossau-Iraty, (see notes for substitutions)
- 3 ounces coarsely grated Mimolette, divided (see notes for substitutions)
- 6 ounces goat cheese (chèvre), softened
- Salt and freshly ground pepper
- 3/4 cup panko crumbs
Instructions
- Preheat the oven to 350°F and generously butter a 2-1/2 to 3-quart baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- While the pasta cooks, heat the olive oil in a large saucepan over medium heat. Add 2 tablespoons of the shallot and sauté until softened, 2 to 3 minutes.
- Add the ham, herbes de Provence (see notes), and the wine. Cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a bowl and wipe out the pan.
- Warm the milk in a saucepan or microwave until hot but not simmering.
- Melt 4 tablespoons of the butter in the saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture is pale golden, 3 to 4 minutes.
- Gradually whisk in the warm milk until smooth. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, 7 to 8 minutes.
- Reduce the heat to low and stir in the Ossau-Iraty and 1-1/2 ounces of the Mimolette until melted. Add the goat cheese and stir until smooth.
- Stir in the ham mixture and cook for 1 minute more. Season to taste with salt and pepper.
- Add the cooked pasta and stir until well coated. Transfer the mixture to the prepared baking dish and bake uncovered for 20 minutes.
- Meanwhile, melt the remaining tablespoon of butter in a small skillet over medium heat. Add the remaining shallot and cook for 1 minute. Stir in the panko crumbs and cook, stirring constantly, until lightly toasted, about 2 minutes.
- Remove the skillet from the heat and stir in the remaining 1-1/2 ounces Mimolette.
- Remove the casserole from the oven and sprinkle the crumb mixture evenly over the top. Return to the oven and bake until the topping is crisp and golden, 6 to 8 minutes.
- Let the macaroni and cheese rest for 5 minutes before serving.
Notes
- Ossau-Iraty: Substitute 1-year Manchego
- Mimolette: Substitute aged Gouda or Edam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for the recipe!
Quick question on clarification. Is 3-3/4 milk three and three fourths cups of milk? As in, almost 4 cups of milk? Mine’s not thickening yet and I’m either: impatient, or maybe put in too much milk.
Thank you!
Hi Kiki,
Yes, three and three-fourths cups of milk is correct. At that stage, the sauce should be just noticeably thicker than plain milk, not a heavy or fully thickened cheese sauce. You’re looking for a consistency that lightly coats the back of a spoon.
The sauce thickens further once the cheeses are added, and because this is a baked macaroni and cheese, it needs a bit of extra liquidity so the pasta can absorb the sauce as it bakes. That extra moisture is intentional. It helps the pasta absorb flavor and stay creamy once baked. Hope this helps.
I can’t see the notes and it mentions refering to them when adding the mimolette?
Hi Paul,
I just updated the recipe and removed the “see notes” on the Mimolette. Here’s why: Back in 2013 FDA banned the import of Mimolette cheese on the grounds that its method of production made it a potential allergen. I won’t go into the full details here, but you can read a thorough explanation on NPR’s website. It was unavailable for a few years (which is why I added the “see notes”), but you can once again buy it here in the US. If you can’t find Mimolette or are hesitant to try it, Edam (from the Netherlands) is an acceptable substitute.