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Le Chaudron recipe
Coquillettes au jambon
French ham and cheese elbow pasta
⏱ 20 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)elbow pasta
300 g (11 oz)diced cooked ham
200 g (7 oz)grated Gruyère
300 ml (1¼ cups)thick crème fraîche
100 g (3½ oz)unsalted butter
100 ml (½ cup)whole milk
1yellow onion
3 clovesgarlic
1 pinchnutmeg
1 tbspDijon mustard
1bunch of chives
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 500 g (18 oz) elbow pasta
- 300 g (11 oz) diced cooked ham
- 200 g (7 oz) grated Gruyère
- 300 ml (1¼ cups) thick crème fraîche
- 100 g (3½ oz) unsalted butter
- 100 ml (½ cup) whole milk
- 1 yellow onion
- 3 cloves garlic
- 1 pinch nutmeg
- 1 tbsp Dijon mustard
- 1 bunch of chives
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
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
- Ham and elbow pasta is THE classic French kids' meal. This upgraded version has a creamy Gruyère sauce.
- Bring a large pot of generously salted water (10 g salt per liter, about 2 tsp per quart) to a rolling boil. Cook the 500 g (1 lb) pasta AL DENTE, per the package.
- Meanwhile, peel the yellow onion and chop it VERY finely (3 mm / ⅛ in dice). Remove the germ from the 3 garlic cloves and chop.
- Cut the 300 g (10½ oz) ham into small 1 cm (⅜ in) dice.
- Melt 60 g (4 tbsp) butter in the large sauté pan over medium heat without browning. Sweat the onion 5 minutes until translucent. Add the garlic and cook 1 minute, stirring.
- Add the diced ham and cook 3 minutes over medium heat until lightly browned.
- Pour in the crème fraîche and whole milk. Stir in the Dijon mustard, a pinch of grated nutmeg, salt and pepper. Simmer 5 minutes over low heat until thickened.
- Drain the pasta and gently toss it with the creamy ham sauce. Off the heat, stir in 150 g (1½ cups) grated Gruyère until melted. Serve topped with the remaining Gruyère and butter and snipped chives.
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