French-Inspired Macaroni and Cheese
This deliciously creamy macaroni and cheese casserole is made with French sheep's milk cheeses, goat cheese, diced ham, and herbes de Provence.
Ingredients
- 1 lb pipette, or other medium-sized, ridged cut of pasta
- 1 tablespoon olive oil
- 1 medium shallot, about 3 tablespoons, finely chopped, divided
- 2 tablespoons dry white wine
- 3/4 lb uncured ham, cut into 1/4-inch cubes (see notes)
- 2 to 4 teaspoons herbes de Provence, divided
- 3-3/4 cups whole milk
- 5 tablespoons butter, divided
- 4 tablespoons all-purpose flour
- Salt and freshly ground pepper, white or black
- 8 ounces Ossau-Iraty, or other French sheep's milk cheese, see notes, coarsely grated
- 6 ounces chèvre, goat cheese, softened
- 3 ounces Mimolette, coarsely grated, divided
- 3/4 cup panko crumbs
Instructions
- Bring a large pot of salted water to a boil. Add the pipette and cook until tender but not soft (al dente). Drain and set aside.
- Preheat the oven to 350°F and generously butter a 2-1/2 to 3-quart baking dish.
- Heat the olive oil in a large, heavy saucepan over medium heat. Add 2/3 of the shallot (2 tablespoons) and sauté until softened, 2 to 3 minutes.
- Add the ham and continue cooking 1 minute. Add the wine and 2 teaspoons of the herbes de Provence and cook until the liquid has evaporated, about 2 minutes longer.
- Transfer the mixture to a bowl, set aside and wipe out the pan.
- Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
- Return the saucepan to the stove and melt 4 tablespoons of the butter over medium heat. Sprinkle in the flour and blend with a whisk until well combined.
- Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes. Gradually add the warmed milk, whisking continually until well blended.
- Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce.
- Reduce the heat to low, add the Ossau-Iraty and stir until completely melted. Add the goat cheese, stir until melted, then add the ham mixture and combine well.
- Cook for 1 minute, stirring constantly, then season to taste with salt and pepper and stir in 1 teaspoon of the herbes de Provence. Taste again and adjust the amount of herbes de Provence to your liking (we used an additional teaspoon).
- Add the pasta, combine well and transfer the mixture to the prepared baking dish. Bake uncovered for 20 minutes.
- While the macaroni bakes, heat the remaining tablespoon of butter in a small skillet over medium heat. Add the remaining shallot and sauté until slightly softened, 1 minute.
- Add the panko crumbs and toss to combine. Continue cooking, stirring often, for about 2 minutes, then remove from the heat, add the remaining Mimolette and combine well.
- Remove the macaroni from the oven, top with the crumb mixture and return to the oven until the topping is crisp and golden, 6 to 8 minutes.
- Allow the macaroni and cheese to rest for about 5 minutes before serving.
Tips for Making This Recipe
The ham we used in this dish is called HerbeCotto, an all-natural, uncured ham flavored with a hint of herbes de Provence. It worked beautifully in this recipe, but if you can't find it, look for ham with a mild flavor like conventional boiled ham. You don't want to overpower this dish with smoked ham flavor or the sweetness of baked ham.
Nutrition
Calories: 806kcal | Carbohydrates: 77g | Protein: 39g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1094mg | Potassium: 453mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 510mg | Iron: 3mg