Coquillettes au Jambon – French Macaroni and Cheese with Ham

April 21, 2026

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Every French kid (and adults 😊) knows Coquillettes au Jambon – our version of mac & cheese with ham, and I am not the exception. Proper homestyle cooking right there, simple and comforting. A regular at our dinner table, j’adore! Allez, let’s go!

I wouldn’t serve up my Baked Mac and Cheese and call it dinner. But this, I do! The sauce here is key. I know it looks like any regular béchamel, but it’s not – it’s thinner, almost like a light cream sauce, rather than the rich cheese sauces we’re used to. And the ham bits! Such a simple little thing but it changes everything – little pops of salty flavour, and it gently flavours the whole sauce. I’m besotted!

French Macaroni and Cheese with Ham (Coquillettes au Jambon)

If you’ve spent a bit of time in France, you’ll know this one. Coquillettes au Jambon is the French way of doing mac & cheese. The kind of dish that shows up at the family table without effort, just a big pot in the middle and everyone helping themselves. It was always a winner at our house.

Unlike the Western-style mac and cheese that’s richer with a thicker sauce, this one is a bit different. The sauce here is more delicate, but still full of flavour. It starts with a béchamel quickly turned into a Mornay (yes! just like my Cheese Soufflé) thanks to the Gruyère and its subtle nuttiness, plus some ham to make more substantial. Very comforting without being too rich. You will go back for another bowl and still feel good after!

Ingredients in French Macaroni and Cheese with Ham

Everything you need to give mac & cheese a bit of style. Same, same but French.

Pasta – The classic pasta is elbow pasta or macaroni, though you can use any short pasta shape you want that will hold onto the sauce.
Gruyere cheese – Gruyère is my first choice here for its flavour, but there’s room to adapt. Comté is the closest alternative if you can find it, though it can be a bit pricey. Otherwise, Swiss-style cheeses like Emmental work really well. If those aren’t available, go for a good melting cheese such as Cheddar, Tasty or Monterey Jack. If you’re using a milder cheese, add a small handful of finely grated parmesan at the end to boost the flavour and bring back some of that nutty note you’d usually get from Gruyère.
Ham – Here I just use ham off the bone slices from the deli then chop it up. You can also go for smoked ham to bring a deeper flavour, or use leftover roast ham if you have some on hand.
Butter and flour – These make the roux which thickens the milk to become the béchamel sauce and then the Mornay.
Milk – It’s best to use full fat if you can, though you can really use any type. I use HOT milk because it helps it blend smoothly into the roux, preventing lumps and keeping the sauce silky.
Nutmeg – A little pinch is included in classic Béchamel, but it’s ok if you skip it.

How to make French Macaroni and Cheese with Ham

I always cook the pasta first then make the sauce in the same pot afterwards, then combine them together. But if you want to speed things up, you could cook them in separate pots at the same time.

Cook the pasta in salted boiling water.
Save water – Just before drawing, scoop out 1 cup (or more!) of the pasta cooking water and set aside. Then drain and lightly rinse the pasta under tap water to prevent it from clumping while you make the sauce.

Roux – Melt the butter in the used pot over medium heat. Then add the flour and stir, it will look thick and pasty at first. Whisk regularly for about 2 minutes until it becomes loose. Make sure to scrape into the corners of the pan and don’t let it brown. Reduce heat if you think it’s too high.
Bechamel sauce – Add half of the hot milk to the roux while whisking vigorously, it will thicken very quickly. Once smooth, slowly pour in the remaining milk while continuing to whisk. Keep whisking for 30 seconds to 1 minute until the sauce is smooth, with no lumps. Add salt, pepper and nutmeg. Stir to combine.

Add cheese and stir until melted. Keep the pot on the stove but whisk well to make sure the base is not catching. You just made a Mornay Sauce!
Add ham and 1/2 cup of the reserved pasta cooking water. Switch to a wooden spoon and stir until combined and silky.

Add pasta – Bring the sauce to a simmer and add pasta back to the pot. and stir until they are fully coated.
Combine and serve – Stir until the pasta are fully coated. Serve right away while hot.

How to serve French Macaroni and Cheese with Ham

Serve straight away while it’s hot and creamy, that’s when it really shines. It’s rich enough to stand on its own, but if you like, you can balance it with something fresh on the side. A simple green salad with a sharp vinaigrette works perfectly, or lightly dressed greens with a squeeze of lemon. For something a bit more substantial, add broccoli, green beans or you can even stir through a handful of peas at the end. And a piece of crusty bread on the side is always a good idea to mop up every last bit of that sauce.

And there you have it, a simple bowl of comfort, satisfying and hard to beat to my opinion. Grab a fork (or a spoon!), dig in and enjoy! Bon appétit! – JB

FAQ – Coquillettes au Jambon

Watch How To Make It

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