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Le Chaudron recipe
Coquillettes au jambon et fromage fondu des petits
Kids' ham and cheese macaroni
⏱ 20 minServes 4Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)elbow pasta
1 slicecooked ham, finely diced
60 g (2 oz)mild grated cheese
150 ml (⅔ cup)milk
5 gbutter
- 200 g (7 oz) elbow pasta
- 1 slice cooked ham, finely diced
- 60 g (2 oz) mild grated cheese
- 150 ml (⅔ cup) milk
- 5 g butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the pasta in lightly salted water until soft and drain.
- Dice the ham very small.
- Return the pasta to the pan with the milk and butter and heat gently.
- Stir in the cheese and ham until melted.
- The pasta should be soft and creamy.
- Let cool to lukewarm before serving.
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