French Macaroni and Cheese

5 from 2 votes

French macaroni and cheese combines creamy sheep, goat, and cow’s milk cheeses with ham and herbes de Provence for a rich baked pasta dinner with French flair.

Prep Time35

Cook Time40

Total Time1 15

Course: Sides

Cuisine: French

Servings: servings

Author: Lynne Webb

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

Ham Recommendation: Use a mild, unsmoked ham for the best balance of flavor. Avoid smoked or honey-baked ham as they can overpower the cheeses and herbs.

Note on herbes de Provence: Blends can vary widely in both freshness and the ratio of herbs used. If your brand is heavily flecked with lavender, start with a lower amount, taste, and adjust as desired to keep the floral notes from overpowering the dish.

Cheese Substitutions: If the French cheeses are difficult to find, these substitutions work well while preserving the character of the dish.

Ossau-Iraty: Substitute 1-year Manchego
Mimolette: Substitute aged Gouda or Edam

Nutrition