French-inspired Macaroni And Cheese #Sundaysupper

Serving 6 people

45 min


  • butter 5 tablespoons butter, divided
  • chevre 6 ounces chèvre (goat cheese), softened
  • dry white wine 2 tablespoons dry white wine
  • flour 4 tablespoons all-purpose flour
  • ham 3/4 lb uncured ham, cut into 1/4-inch cubes (see notes)
  • herbes de provence 2 to 4 teaspoons herbes de Provence, divided
  • olive oil 1 tablespoon olive oil
  • panko bread crumbs 3/4 cup panko crumbs
  • salt and pepper Salt and freshly ground pepper (white or black)
  • shallot 1 medium shallot (about 3 tablespoons), finely chopped, divided
  • whole milk 3-3/4 cups whole milk
  • mimolette 3 ounces Mimolette, coarsely grated, divided (see notes)
  • ossau-iraty 8 ounces Ossau-Iraty (or other French sheep's milk cheese, see notes), coarsely grated
  • pipette 1 lb pipette (or other medium-sized, ridged cut of pasta)
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How to make it

  1. Add the pipette and cook until tender but not soft (al dente).
  2. Drain and set aside.