The Essence of Flavor: About the Ingredients

The secret to this French-inspired macaroni and cheese lies in the carefully selected, high-quality ingredients that contribute to its distinctive taste and texture. Understanding each component enhances the cooking process and appreciation of the final dish. Here’s a closer look at the stars of our recipe. Specific quantities and other details are provided in the full recipe instructions below.

• Ossau-Iraty: The Creamy Foundation of French Mac and Cheese

  Hailing from the picturesque French Pyrenees, Ossau-Iraty is an exquisite ivory-colored sheep’s milk cheese, renowned for its firm yet creamy texture, buttery flavor, and nutty aroma. This AOP (Appellation d’Origine Protégée) cheese melts beautifully due to its high butterfat content, making it an exceptional choice for creating a velvety smooth cheese sauce. Its subtle sweetness and complex notes provide a sophisticated base for our macaroni and cheese, lending an authentic taste of the Basque country. If Ossau-Iraty is unavailable, a 1-year aged Manchego cheese serves as an excellent, equally flavorful substitution due to its similar nutty profile and excellent melting properties.

• Chèvre: A Touch of Tangy Freshness

  Chèvre, simply meaning “goat” in French, refers to a category of soft, creamy white cheeses made from goat’s milk. For this recipe, we utilize a fresh chèvre that imparts a delightful tangy and subtly grassy flavor, cutting through the richness of the sheep’s milk cheeses. Its bright, acidic notes provide a beautiful contrast and complexity, blending seamlessly with the other cheeses to create a balanced and intriguing flavor profile that is distinctly French. Opt for a mild, creamy chèvre to best complement the dish, ensuring it softens at room temperature for easy incorporation.

• Mimolette: The Colorful, Nutty Accent

  Produced in Lille, northern France, Mimolette is a distinctive cow’s milk cheese known for its unique, vibrant orange hue, which comes from natural annatto seeds. Typically aged for 18 to 24 months, Mimolette offers a rather fruity aroma and a nutty, caramel-like flavor that intensifies with age, developing a sharper, more pronounced character. It adds both visual appeal and a depth of flavor that sets this dish apart, contributing a delightful savory sweetness to the overall profile. If Mimolette proves elusive, aged Gouda or Edam are suitable substitutes, providing a similar nutty sweetness and firm texture that grates well and melts smoothly.

• Uncured, Unsmoked Ham: Savory Depth Without Overpowering

  To complement the delicate cheese flavors, we highly recommend using uncured, preferably unsmoked ham. The goal is to add a savory depth and textural contrast without overshadowing the nuanced French cheeses or the aromatic Herbes de Provence. While we were fortunate to find HerbeCotto, a French-style ham subtly flavored with herbs, any mild-flavored boiled ham will work beautifully. It’s crucial to avoid intensely smoked hams, which can dominate the palate, or overly sweet baked hams that might disrupt the sophisticated flavor balance of this unique casserole.

• Herbes de Provence: The Aromatic Heart of Southern France

  Herbes de Provence is an iconic dried herb blend from southern France, bringing an unmistakable aromatic, floral, and earthy quality to the dish. While the exact blend can vary, it commonly includes basil, rosemary, sage, thyme, fennel seed, lavender, marjoram, and summer savory. This fragrant mix is crucial for imparting the authentic “French flair” to our mac and cheese, infusing it with the essence of the Mediterranean. The amount you use can be adjusted to personal taste and the potency of your specific blend. A vital tip: like many dried herbs, Herbes de Provence loses its potency over time, so purchase small quantities and use it relatively quickly for the best, most vibrant flavor.

• Pasta: The Perfect Canvas for Creaminess

  The choice of pasta is surprisingly important for macaroni and cheese, as it needs to effectively capture and hold the rich, creamy sauce. For this recipe, we selected pipette pasta, named for its “little pipe” shape. Its petite, ridged, and slightly curved form is ideal, ensuring the luxurious cheese blend coats both the inside and outside of each piece, maximizing flavor in every bite. Other excellent choices for maximizing creaminess and texture include mini shells (conchigliette), mini bow-ties (farfalle), or even classic elbow macaroni with good ridges that trap the sauce.

• Essential Pantry Staples: The Supporting Cast

  Beyond the specialty ingredients, our recipe relies on fundamental kitchen staples that form the backbone of the sauce and preparation. These include: good quality olive oil for sautéing, fresh shallots for a delicate onion flavor, dry white wine to deglaze and add a subtle acidity, rich whole milk for the béchamel base, unsalted butter for flavor and roux, all-purpose flour for thickening, and of course, salt and freshly ground pepper (white or black) to season perfectly. These common ingredients play crucial roles in building the layered flavors of this exquisite dish.

Mastering the Art: How to Make French Macaroni and Cheese

Crafting this French-inspired macaroni and cheese is a rewarding experience that combines classic techniques with a simple, step-by-step approach. This overview provides the essential actions required, while detailed measurements, ingredients, and precise timing for each stage are found in the comprehensive recipe card below. Follow these instructions to create a truly unforgettable casserole.

1. Prepare Your Baking Dish: Begin by preheating your oven to 350°F (175°C). Generously butter a 2-1/2 to 3-quart baking dish. This crucial step not only prevents sticking but also helps in creating a beautiful golden crust around the edges of your casserole.
2. Cook the Pasta Al Dente: Bring a large pot of well-salted water to a rolling boil. Add your chosen pasta (pipette, mini shells, or similar) and cook until it is tender but still firm to the bite (al dente). It’s crucial not to overcook the pasta at this stage, as it will continue to cook and absorb sauce in the oven. Drain the pasta thoroughly and set it aside.
3. Sauté Shallots: While the pasta is cooking, heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add approximately two-thirds of your finely minced shallots (about 2 tablespoons) and sauté them gently until they have softened and become translucent, typically 2 to 3 minutes. Be careful not to brown them, as we aim for a delicate, sweet onion flavor.
4. Infuse Ham with Wine and Herbs: Add the cubed ham to the sautéed shallots and continue cooking for about 1 minute, allowing it to warm through and release its savory notes. Pour in the dry white wine and two teaspoons of the Herbes de Provence. Cook, stirring occasionally, until all the liquid has evaporated, which usually takes another 2 minutes. This step concentrates the flavors of the ham and herbs into a delicious base. Transfer this fragrant ham mixture to a separate bowl, set it aside, and quickly wipe out the saucepan.
5. Warm the Milk: Gently warm the whole milk in the microwave or a separate small saucepan until it is warm to the touch but not boiling or scalded. Warm milk incorporates more smoothly into the roux, preventing lumps and ensuring a silky béchamel sauce.
6. Create the Roux: Return the large saucepan to the stove and melt 4 tablespoons of butter over medium heat. Once the butter is melted and slightly foaming, sprinkle in the all-purpose flour. Using a whisk, blend the butter and flour constantly until a smooth paste, or roux, forms. Continue whisking and cooking the roux for 3 to 4 minutes until it develops a pale golden color. This process cooks out the raw flour taste and develops a nutty flavor.
7. Whisk in Milk for Béchamel: Gradually add the warmed milk to the roux, whisking continuously and vigorously to prevent any lumps. This is a critical step for a smooth sauce. Continue cooking, still whisking frequently, until the sauce becomes smooth, glossy, and thick enough to coat the back of a spoon, typically 7 to 8 minutes. During this process, occasionally scrape down the sides of the pan with a spatula to ensure all flour is incorporated and the sauce remains perfectly lump-free.
8. Melt the French Cheeses: Reduce the heat to low. Add the coarsely grated Ossau-Iraty cheese and about half of the Mimolette to the béchamel sauce. Stir constantly until the cheeses are completely melted and incorporated into a creamy sauce. Then, add the softened goat cheese (chèvre) and stir until it too is fully melted and smooth. Finally, fold in the reserved ham and shallot mixture, combining everything well to evenly distribute the ingredients.
9. Season and Adjust Flavors: Cook the cheese sauce for an additional minute, stirring continuously. Season generously to taste with salt and freshly ground pepper (either white or black, depending on preference). Stir in an additional teaspoon of Herbes de Provence. Taste the sauce again and adjust the seasoning and herb amount to your personal preference; a little more Herbes de Provence can significantly brighten the flavor.
10. Combine and Initial Bake: Add the cooked pasta to the rich cheese sauce and gently combine everything, ensuring every piece of pasta is thoroughly coated with the luxurious sauce. Transfer the entire mixture into your prepared baking dish, spreading it evenly. Bake uncovered in the preheated oven for 20 minutes to allow the flavors to meld and the casserole to start bubbling.
11. Prepare the Crispy Topping: While the macaroni bakes, prepare the irresistible topping. In a small frying pan, melt the remaining tablespoon of butter over medium heat. Add the last portion of minced shallot (about 1 tablespoon) and sauté until it slightly softens, which should take approximately 1 minute. Add the panko crumbs and toss them to combine with the butter and shallot. Continue cooking, stirring often, until the panko crumbs are lightly toasted and golden, about 2 minutes. Remove the pan from the heat, add the remaining Mimolette cheese, and mix well; the residual heat will gently soften the cheese.
12. Final Bake for Golden Crust: Carefully remove the macaroni and cheese casserole from the oven. Evenly sprinkle the prepared crispy panko and Mimolette crumb mixture over the top. Return the casserole to the oven and continue baking for another 6 to 8 minutes, or until the topping is beautifully crisp and golden brown and the cheese sauce is bubbly around the edges.
13. Rest Before Serving: Once baked to perfection, remove the French macaroni and cheese from the oven. Allow it to rest for about 5 minutes before serving. This brief resting period allows the sauce to set slightly, making for easier and cleaner portions, and enhances the overall creaminess and structural integrity of the casserole.

Serving Suggestions for Your French Mac and Cheese

While this French-inspired macaroni and cheese is a satisfying meal on its own, pairing it with complementary dishes can elevate the dining experience even further. A simple, crisp green salad with a light vinaigrette is always an excellent choice, offering a refreshing counterpoint to the rich, creamy pasta. Consider adding some toasted walnuts or goat cheese crumbles to the salad for extra texture and flavor harmony, echoing the ingredients in the main dish.

For a heartier meal, serve alongside roasted asparagus, green beans almondine, or a medley of seasonal root vegetables such as carrots or parsnips. A crusty baguette is also a must, perfect for soaking up any leftover delicious cheese sauce. To complete the French dining experience, a light, dry white wine like a Sancerre or a crisp rosé from Provence would be a wonderful accompaniment, beautifully complementing the flavors of the cheeses and herbs without overpowering them. For dessert, a simple fruit tart or crème brûlée would be a delightful finish.

Smart Storage and Make-Ahead Tips

One of the best qualities of a hearty casserole like this French macaroni and cheese is its versatility for meal prep and leftovers. Proper storage ensures you can enjoy its deliciousness for days to come, or even prepare it in advance for ultimate convenience.

• Storing Leftovers

  Allow the macaroni and cheese to cool completely to room temperature before storing. This prevents condensation and keeps the texture optimal. Transfer it to a smaller baking dish coated with nonstick spray, or divide it into individual portions and place them in airtight food storage containers. You can also wrap individual servings tightly in aluminum foil for easy reheating later. Stored properly in the refrigerator, it will remain fresh and flavorful for up to 3 days.

• Freezing for Later

  For longer storage, French macaroni and cheese freezes beautifully for up to 1 month. Be aware that freezing may slightly alter the texture of the pasta (making it a bit softer) and sauce, but it will still be delicious. To freeze, ensure the casserole is completely cooled, then transfer to a freezer-safe container or tightly wrap individual portions in heavy-duty foil, expelling as much air as possible to prevent freezer burn. Thaw overnight in the refrigerator before reheating for best results.

• Reheating Instructions

  To reheat refrigerated macaroni and cheese, preheat your oven to 350°F (175°C). Place the covered dish in the oven and bake for 20 to 30 minutes, or until thoroughly heated through and bubbling. If reheating from frozen (after thawing), you may need to increase the baking time slightly. If the topping seems to have lost its crispness, uncover for the last 5-10 minutes of baking to re-crisp. For single portions, you can also gently reheat in the microwave, though the oven will provide a better texture.

• Make-Ahead Option for Entertaining

  This dish can be partially prepared in advance, making it ideal for entertaining. You can make the cheese sauce and combine it with the pasta and ham mixture, then transfer it to the baking dish (without the panko topping). Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator 30 minutes before baking, then add about 10-15 minutes to the initial baking time to account for the chilled ingredients. Then, proceed with adding the topping and the final bake as directed.

Explore More Macaroni and Cheese Recipes

If you love the versatility and comfort of macaroni and cheese, don’t stop here! Visit our comprehensive guide on How to Make the Best Macaroni and Cheese. This resource provides a basic formula, essential techniques, and ideal ingredient ratios to create consistently perfect mac and cheese every time. Whether you prefer classic baked versions or creamy stovetop styles, you’ll learn how to select your favorite cheeses, incorporate various mix-ins, and ultimately craft your own unique renditions of this quintessential comfort food. Expand your culinary repertoire and discover new ways to enjoy this beloved dish!

French Macaroni and Cheese Recipe

By Lynne Webb

This unique French version of macaroni and cheese casserole features a creamy blend of sheep, goat, and cow’s milk cheeses, diced ham, and herbes de Provence, offering an unparalleled depth of flavor and sophistication.

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 for ham recommendations)
• 2 to 4 teaspoons Herbes de Provence, divided (adjust to taste and blend intensity)
• 3-3/4 cups whole milk
• 5 tablespoons unsalted butter, divided
• 4 tablespoons all-purpose flour
• Salt and freshly ground pepper, white or black, to taste
• 8 ounces Ossau-Iraty (see notes for substitutions), coarsely grated
• 6 ounces chèvre (goat cheese), softened
• 3 ounces Mimolette (see notes for substitutions), coarsely grated, divided
• 3/4 cup panko crumbs

Instructions

1. Preheat the oven to 350°F (175°C) and generously butter a 2-1/2 to 3-quart baking dish.
2. Bring a large pot of salted water to a boil. Add the pipette pasta and cook until tender but still firm (al dente). Drain well and set aside.
3. While the pasta cooks, heat the olive oil in a large, heavy saucepan over medium heat. Add 2/3 of the shallot (about 2 tablespoons) and sauté until softened, 2 to 3 minutes.
4. Add the cubed ham and continue cooking for 1 minute. Stir in the dry white wine and 2 teaspoons of the Herbes de Provence. Cook until all liquid has evaporated, about 2 minutes longer. Transfer the ham mixture to a bowl, set aside, and wipe out the pan.
5. Heat the whole milk in the microwave or a separate saucepan until warm but not scalded. Set aside.
6. Return the saucepan to the stove. Melt 4 tablespoons of butter over medium heat. Sprinkle in the all-purpose flour and whisk constantly to form a smooth roux. Continue cooking, whisking, until the mixture develops a pale golden color, 3 to 4 minutes.
7. Gradually add the warmed milk to the roux, whisking continually until well blended and lump-free. Continue cooking, whisking frequently, until the sauce is smooth, glossy, and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan once or twice.
8. Reduce the heat to low. Add the Ossau-Iraty and about half of the Mimolette, stirring until completely melted. Add the softened goat cheese and stir until melted. Fold in the prepared ham and shallot mixture and combine thoroughly.
9. Cook for 1 minute, stirring constantly. Season the sauce to taste with salt and freshly ground pepper. Stir in an additional 1 teaspoon of Herbes de Provence. Taste and adjust seasoning and herb amount as desired (we often add another teaspoon).
10. Add the cooked pasta to the cheese sauce and combine well, ensuring the pasta is fully coated. Transfer the mixture to the prepared baking dish. Bake uncovered for 20 minutes.
11. While the macaroni bakes, prepare the topping: Melt the remaining 1 tablespoon of butter in a small skillet over medium heat. Add the remaining shallot (about 1 tablespoon) and sauté until slightly softened, 1 minute. Add the panko crumbs and toss to combine. Continue cooking, stirring continually, until lightly toasted, about 2 minutes. Remove from heat, add the remaining Mimolette, and mix well.
12. Remove the casserole from the oven, evenly sprinkle the crumb mixture over the top. Return to the oven and bake for another 6 to 8 minutes, or until the topping is crisp and golden.
13. Let the French macaroni and cheese rest for about 5 minutes before serving for optimal texture and ease of serving.

Notes

Cheese Substitutions

If you have difficulty finding the specific French cheeses, here are some widely-available alternatives:

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

Ham Recommendations

For the best flavor balance, seek out uncured, unsmoked ham. Good quality boiled ham is a suitable option if French-style ham like HerbeCotto is unavailable. Avoid overly sweet or intensely smoked hams.

Nutrition Information (Approximate Per Serving)

• Calories: 564
• Total Fat: 27g
• Cholesterol: 90mg
• Sodium: 1136mg
• Carbohydrates: 53g
• Fiber: 2g
• Sugar: 4g
• Protein: 27g

Nutrition information is automatically calculated and should be used as an approximation only. Individual results may vary.

Why This French Macaroni and Cheese is a Must-Try

This French Macaroni and Cheese is more than just a recipe; it’s an experience. It takes the familiar comfort of a classic dish and infuses it with sophisticated European flavors, making it suitable for a variety of occasions. Whether you’re seeking a hearty weeknight dinner, an impressive dish for entertaining guests, or a comforting meal on a chilly evening, this casserole delivers on all fronts.

The combination of rich sheep’s milk cheese, tangy goat cheese, and nutty cow’s milk cheese creates a complex yet harmonious flavor profile that is beautifully enhanced by the aromatic Herbes de Provence. The delicate ham adds a savory counterpoint without overwhelming the other ingredients, while the carefully selected pasta ensures perfect sauce adhesion. The crispy panko topping provides a delightful textural contrast to the creamy pasta below, ensuring every bite is a pleasure and keeps you coming back for more.

Don’t be intimidated by the “French-inspired” label; while it uses gourmet ingredients, the cooking process is straightforward and accessible to home cooks of all skill levels. With our detailed instructions and tips, you’ll confidently create a dish that tastes like it came straight from a Parisian bistro. Prepare to impress your taste buds and your dinner guests with this truly special and satisfying comfort food with a distinctive French flair. It’s a recipe that promises to become a cherished favorite in your culinary repertoire.