Coquillettes Jambon

Creamy, comforting, and full of warmth, Coquillettes Jambon is the kind of dish that instantly transports you to a cozy kitchen where time slows down and everything smells like home. The tender bite of pasta wraps around the richness of melted cheese and the savory tenderness of ham, while a cloud-like ball of burrata melts gently on top. It’s simple, yes, but incredibly satisfying in a way that only comfort food can be. The creamy sauce hugs every piece of pasta, and that first forkful is pure magic.

Behind the Recipe

This recipe was born from the need to create something nostalgic, something that warms the soul after a long day. Growing up, coquillettes were always in the pantry, ready to be turned into something delicious at a moment’s notice. My version adds just a little indulgence with creamy cheese and burrata, keeping the spirit of simplicity while elevating the flavor.

Recipe Origin or Trivia

Coquillettes Jambon is a French household staple, loved by both kids and adults. The word “coquillettes” refers to the tiny elbow-shaped pasta, much like macaroni. It’s a dish you’ll find in school cafeterias and grandmother’s kitchens across France. Originally considered a humble weeknight meal, it’s now also embraced by chefs who put their own twist on it, making it just as worthy of a bistro table as it is a family dinner.

Why You’ll Love Coquillettes Jambon

This pasta dish isn’t just easy to love, it practically asks to be made on repeat. Here’s why:

Versatile: Add vegetables, switch up the cheese, or serve it as a side or main. It adapts beautifully.
Budget-Friendly: Uses simple, pantry-friendly ingredients that won’t break the bank.
Quick and Easy: Ready in under 30 minutes, start to finish.
Customizable: You can tailor it to your taste, from cheese choice to protein swaps.
Crowd-Pleasing: Whether it’s kids, friends, or picky eaters, this one wins everyone over.
Make-Ahead Friendly: Prepare it earlier and reheat gently for a stress-free mealtime.
Great for Leftovers: Just a splash of milk brings it back to life the next day.

Chef’s Pro Tips for Perfect Results

A few simple tricks can take your Coquillettes Jambon from good to unforgettable:

• Use high-quality Gruyère for a rich, nutty flavor that melts beautifully.
• Slightly undercook the pasta before baking so it doesn’t turn mushy.
• Stir the cream mixture in while the pasta is hot to create a silky sauce instantly.
• Don’t skip the burrata—it adds a luscious, creamy topping.
• Sprinkle a bit of freshly cracked black pepper on top right before serving for an extra flavor boost.

Kitchen Tools You’ll Need

You won’t need much, but these few tools will make the process smooth and enjoyable:

Medium Pot: For boiling the coquillettes to al dente perfection.
Strainer: To drain the pasta without losing any pieces.
Large Mixing Bowl: To combine the hot pasta with cream, butter, and cheese.
Wooden Spoon or Spatula: Helps stir everything together gently.
Serving Plate or Dish: For that final burrata-topped masterpiece.

Ingredients in Coquillettes Jambon

Each component of this dish plays a key role, combining to create something truly satisfying. Here’s what you’ll need:

1. Elbow Macaroni (Coquillettes): 300 grams. The perfect shape to hold all that creamy sauce.
2. Diced Ham: 200 grams. Adds a salty, savory bite to balance the richness.
3. Heavy Cream: 200 ml. Creates the velvety, indulgent base of the sauce.
4. Grated Gruyère Cheese: 150 grams. Brings that nutty, melty goodness.
5. Unsalted Butter: 30 grams. Helps bind the sauce and add flavor depth.
6. Burrata Cheese: 1 large ball. Placed on top for dramatic, creamy flair.
7. Salt and Black Pepper: To taste. Enhances all the natural flavors.

Ingredient Substitutions

Out of something? No worries. Here are some easy swaps:

Gruyère Cheese: Use Emmental, Swiss, or mild cheddar.
Burrata: Substitute with fresh mozzarella or a spoonful of ricotta.
Heavy Cream: Try crème fraîche or whole milk with a splash of butter.
Diced Ham: Use cooked turkey or plant-based ham alternatives.

Ingredient Spotlight

Burrata: A creamy, dreamy Italian cheese that elevates this dish with its soft interior and delicate outer shell.

Gruyère Cheese: Known for its smooth melt and slightly nutty flavor, it adds a rich complexity to the sauce.

Instructions for Making Coquillettes Jambon

This recipe comes together in no time and with very little fuss. Here’s how to bring it to life:

1. Preheat Your Equipment:
   No oven needed unless you want a baked version. Just heat your stovetop.
2. Combine Ingredients:
   Cook the coquillettes in salted boiling water until just al dente. Drain and return to the pot.
3. Prepare Your Cooking Vessel:
   In the same pot, add butter, cream, and Gruyère. Stir gently over low heat until everything is melty and combined.
4. Assemble the Dish:
   Stir in the diced ham and season with salt and pepper. Mix until evenly distributed.
5. Cook to Perfection:
   Simmer for 2–3 more minutes on low heat so everything melds together.
6. Finishing Touches:
   Spoon into your serving dish and top with a generous ball of burrata in the center.
7. Serve and Enjoy:
   Crack some black pepper on top, maybe a sprinkle of herbs, and dive in while it’s hot and gooey.

Texture & Flavor Secrets

The texture of this dish is what makes it sing. The pasta is soft but springy, the cheese sauce coats each piece luxuriously, and the ham brings a meaty contrast. Then you break into the burrata and it oozes into everything, adding a fresh, milky creaminess that ties it all together. Flavor-wise, it’s rich but balanced, with salty, nutty, and creamy notes all working in harmony.

Cooking Tips & Tricks

• Don’t overcook the pasta—keep it just al dente so it stays firm when mixed.
• Warm the cream before mixing to prevent it from clumping with cheese.
• Use freshly grated cheese instead of pre-shredded for smoother melting.
• Taste before adding salt—the ham and cheese already bring a salty punch.

What to Avoid

• Avoid overboiling the pasta or it will go mushy when stirred into the sauce.
• Don’t add cold cream straight to the pasta—it can curdle the cheese.
• Avoid using strong flavored cheeses like blue or aged gouda that can overpower the dish.

Nutrition Facts

Servings: 4
Calories per serving: 590
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This dish is great for prepping in advance. You can cook the pasta and prepare the cheese sauce ahead, then just reheat and combine before serving. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk and warm it gently on the stove. This recipe doesn’t freeze well because of the dairy, so enjoy it fresh or within a few days.

How to Serve Coquillettes Jambon

Serve it hot, right off the stove, with the burrata centered like a crown. Add a few fresh herbs like parsley or thyme for a pop of green. Pair it with a simple green salad or crusty bread to balance the creaminess. A cold sparkling water or lemon iced tea complements it perfectly.

Creative Leftover Transformations

• Make cheesy pasta muffins by baking the leftovers in muffin tins.
• Add broth to turn it into a creamy soup.
• Turn it into a pasta gratin by topping with more cheese and baking until golden.

Additional Tips

• Let the burrata sit at room temperature before serving—it spreads more easily.
• Use high-quality ham slices for better texture and taste.
• A pinch of nutmeg adds a subtle warmth to the cream sauce.
• If you want it extra crispy, top with breadcrumbs and broil for 2 minutes.

Make It a Showstopper

Use a shallow white bowl to contrast the creamy tones of the pasta and burrata. Garnish with cracked black pepper, a few torn basil leaves, and a light drizzle of olive oil. Serve with a gold fork or wooden spoon for that cozy, rustic touch.

Variations to Try

• Truffle Twist: Add a drizzle of truffle oil or some truffle salt.
• Veggie Boost: Stir in sautéed mushrooms, peas, or spinach.
• Spicy Version: Add a pinch of red pepper flakes or diced jalapeños.
• Cheese Swap: Mix Gruyère with Comté or Fontina for a more layered flavor.
• Baked Gratin Style: Sprinkle with breadcrumbs and bake until bubbly and golden on top.

FAQ’s

Q1: Can I use other pasta shapes?

Yes, but small shapes like macaroni or ditalini work best to hold the creamy sauce.

Q2: Is it okay to use pre-cooked ham?

Absolutely. Just make sure it’s diced and not overly salty.

Q3: What can I use instead of burrata?

Fresh mozzarella or ricotta works nicely as a substitute.

Q4: Can this dish be made vegetarian?

Yes, simply leave out the ham or use a plant-based alternative.

Q5: Does it need to be baked?

Not at all. It’s usually served straight from the stovetop, but baking gives a crispy top layer if desired.

Q6: Can I add vegetables?

Definitely. Peas, mushrooms, or spinach blend in beautifully.

Q7: Is it kid-friendly?

Very! Most kids love the creamy, cheesy pasta and mild ham.

Q8: Can I use milk instead of cream?

Yes, but the sauce will be a bit thinner. Add a touch of butter to compensate.

Q9: How do I store leftovers?

In an airtight container in the fridge for up to 3 days.

Q10: Can I make it in advance?

Yes. Cook the pasta and prep the sauce ahead, then combine when ready to serve.

Conclusion

Coquillettes Jambon is more than just a quick pasta dish—it’s a little bowl of joy. Creamy, cheesy, and deeply comforting, it brings people together around the table without any fuss. Whether you’re serving it up on a lazy Sunday or need a last-minute dinner after a long day, trust me, this one’s a total game-changer. Give it a try and let every bite wrap you in that warm, homemade goodness.

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