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 builds layers of flavor beyond the usual cheddar casserole. A combination of Ossau-Iraty, chèvre, and Mimolette melts into a rich Mornay-like sauce that balances nuttiness, creaminess and tang. Diced ham and herbes de Provence add a savory, aromatic note that gives the dish its French character.
Balancing the cheeses is essential. The sheep’s milk Ossau-Iraty contributes buttery, mild richness; the goat cheese brings brightness; and Mimolette adds a deeper, aged nuttiness that shines both in the sauce and in the breadcrumb topping. A ridged pasta, such as pipette or medium shells, is recommended because the shape holds the sauce and distributes the flavors evenly.
Ingredient Notes and Substitutions
A few key ingredients make this recipe sing. A complete list with quantities appears in the recipe card below.
- Ossau-Iraty: This sheep’s milk cheese gives the sauce a smooth texture and subtle nuttiness. If unavailable, a young Manchego is a good substitute.
- Chèvre: Soft goat cheese adds tang and freshness. Bring it to room temperature before adding for a smoother sauce.
- Mimolette: Adds aged, caramelized notes to the sauce and topping. If you can’t find it, aged Gouda or Edam work well.
- Ham: Use a mild, unsmoked ham to let the cheeses and herbs remain the focus. French-style jambon or simple uncured deli ham are ideal.
- Herbes de Provence: Adds floral, savory depth. Blends vary, so start with the lower amount and adjust to taste.
- Pasta: Ridged shapes such as pipette or medium shells hold the sauce best and help the casserole keep an even texture.
A Quick Look at Preparation
How to Make French Macaroni and Cheese
Below is an overview of the technique; full instructions are in the recipe card.
Start by sautéing shallots with diced ham, a splash of white wine and herbes de Provence to concentrate the aromatics without overwhelming the cheeses. Warming the milk before adding it to the roux helps the béchamel come together smoothly.
The sauce is built from a classic béchamel—butter, flour and warmed milk—then the grated cheeses are added over low heat until silky. The finished sauce resembles a Mornay, with layered, nuanced flavors rather than an overtly sharp profile.
Fold the cooked pasta and ham into the cheese sauce, transfer to a buttered baking dish and bake until the casserole is set and the edges begin to brown. A final layer of toasted panko mixed with butter, shallot and a bit of Mimolette adds a crisp contrast to the creamy interior.
Tips for Success
- Cook pasta to just al dente so it holds its shape during baking.
- Add herbes de Provence sparingly at first and taste, since blends vary in strength.
- Melt cheeses over low heat to prevent separation and keep the sauce smooth.
- Let the casserole rest a few minutes after baking so it sets slightly and is easier to serve.
Storing and Reheating Leftovers
Cool the casserole completely before storing. Refrigerate in an airtight container for up to 3 days. For freezing, wrap or transfer to a freezer-safe container and freeze up to 1 month; thaw overnight in the refrigerator before reheating.
To reheat, cover with foil and warm in a 350°F oven until heated through. Individual portions reheat faster than a full dish.
Serving Suggestions
A crisp green salad dressed with a simple vinaigrette helps cut the richness. Haricots verts or sautéed spinach are good vegetable accompaniments.
This casserole is convenient for casual dinner parties or make-ahead meals. A dry white wine such as Sauvignon Blanc or an unoaked Chardonnay pairs well with the nutty cheeses and herbs.
More Macaroni and Cheese Recipes
If you like creative mac and cheese variations, try versions that feature lobster, cottage cheese and fontina, or goat cheese with sun-dried tomatoes for different textures and flavor profiles.
French Macaroni and Cheese
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Ingredients
- 1 lb short, ridged pasta, pipette or medium shells
- 1 tablespoon olive oil
- 3 tablespoons minced shallot, divided
- 3/4 lb uncured ham, cut into 1/4-inch cubes
- 1-1/2 to 2-1/2 teaspoons herbes de Provence
- 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
- 3 ounces coarsely grated Mimolette, divided
- 6 ounces goat cheese (chèvre), softened
- Salt and freshly ground pepper
- 3/4 cup panko crumbs
Instructions
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Preheat the oven to 350°F and generously butter a 2-1/2 to 3-quart baking dish.
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Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
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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.
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Add the ham, herbes de Provence, and the wine. Cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a bowl and wipe out the pan.
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Warm the milk in a saucepan or microwave until hot but not simmering.
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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.
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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.
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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.
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Stir in the ham mixture and cook for 1 minute more. Season to taste with salt and pepper.
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Add the cooked pasta and stir until well coated. Transfer the mixture to the prepared baking dish and bake uncovered for 20 minutes.
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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.
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Remove the skillet from the heat and stir in the remaining 1-1/2 ounces Mimolette.
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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.
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Let the macaroni and cheese rest for 5 minutes before serving.
Notes
Note on herbes de Provence: Blends vary in intensity and lavender content. Start with less, taste, and adjust so floral notes don’t dominate.
Cheese Substitutions: If the specified French cheeses are hard to find, these swaps preserve the dish’s character.
- Ossau-Iraty: Substitute 1-year Manchego
- Mimolette: Substitute aged Gouda or Edam
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.