Patrick Oconnell
Macaroni and cheese is a popular dish around the world, but is it French? The answer is yes, and there are several recipes for French-style macaroni and cheese. One key to the French version is the béchamel sauce, which is made with butter, milk, and flour, and sometimes infused with herbs. The cheese used in the sauce is typically a mix of mild cheddar, Gruyère, and Gouda, though some recipes call for Swiss cheese or even a combination of sheep, goat, and cow's milk cheeses. The French version of this dish also often includes diced ham and herbs de Provence, and it is baked in the oven until crispy and golden.
| Characteristics | Values |
|---|---|
| Ingredients | Macaroni, crème fraîche, Gruyère, Cantal, cheddar cheese, béchamel sauce, breadcrumbs, salt, pepper, butter, milk, olive oil, shallots, ham, wine, herbes de Provence, goat cheese, Ossau-Iraty, Mimolette, and more. |
| Preparation | Boil macaroni, rub garlic on the baking dish, brush with melted butter, stir in crème fraîche, shredded cheeses, salt, and pepper. Sprinkle breadcrumbs and remaining cheese. Bake uncovered for 20-25 minutes until hot, bubbly, and <co: 1,8,10,20>golden brown. |
| Variations | Cauliflower Mornay, upscale queso or nacho cheese sauce, smoked sausage, sharp cheddar and gouda blend, pancetta or bacon, dijon mustard, smoked gouda, and more. |
| Storage | Store in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat by preheating the oven to 350°F and baking covered for 20-30 minutes. |
| Cultural Significance | Macaroni and cheese is considered a classic French dish and a comforting food. It is also found in French supermarkets and culinary schools. |
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What You'll Learn
French-style macaroni and cheese recipes
Macaroni and cheese is a world-famous recipe that exists in France, too. The French version is different and usually served as a side with chicken or stews.
One French-style macaroni and cheese recipe recommends using macaroni, crème fraîche, and Gruyère, Cantal, or cheddar cheese. The recipe also calls for breadcrumbs, salt, and pepper. The macaroni is boiled according to package instructions and then drained. While the macaroni is boiling, the cut end of a garlic clove is rubbed across the inner surface of a baking dish, which is then brushed with melted butter. The drained macaroni is then poured into the prepared baking dish. Crème fraîche, shredded cheese, salt, and pepper are stirred into the pasta, and the dish is sprinkled with breadcrumbs and the remaining cheese. The casserole is baked uncovered for 20 to 25 minutes until hot and bubbly, and the top turns light golden brown.
Another French-style macaroni and cheese recipe recommends using a béchamel sauce, which is a creamy mixture of butter, flour, and milk. The sauce is seasoned with nutmeg, salt, and pepper and mixed with cooked macaroni. The mixture is then transferred to a buttered baking dish and sprinkled with garlic. Grated cheese and sliced tomatoes are added on top, and the dish is baked at 180 degrees Celsius or 356 degrees Fahrenheit for 30 minutes.
A third French-inspired macaroni and cheese recipe features a blend of sheep, goat, and cow's milk cheeses, diced ham, and herbes de Provence. The pasta is cooked until al dente and then drained. Olive oil is heated in a saucepan, and shallots are added and sautéed until softened. The ham is added and cooked for another minute, followed by wine and herbes de Provence. The mixture is cooked until the liquid evaporates and then set aside. Milk is heated separately until warm but not scalded. The pasta is combined with the cheese and ham mixture and transferred to a baking dish. The dish is baked uncovered for 20 minutes.
These recipes showcase the variety of French-style macaroni and cheese preparations, each with its unique combination of cheeses, seasonings, and cooking techniques.
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The importance of béchamel sauce
Macaroni and cheese is considered a classic French dish. One of the most important components of the dish is the béchamel sauce. Béchamel is a creamy white sauce made from butter, flour, and milk, and is a classic French sauce used in dishes such as lasagne and cauliflower mornay.
The béchamel sauce is key to achieving the right consistency in macaroni and cheese. It must be creamy, not too heavy or starchy, and thin enough to accommodate large quantities of cheese. The cheese is added to the béchamel sauce, and the addition of cheese transforms the béchamel into a mornay sauce. The sauce should be smooth and thick enough to coat the back of a spoon, but not so thick that it becomes starchy or clumpy. The sauce should be creamy and uniform, a classic French approach to the dish.
The béchamel sauce is also important as it adds flavour to the macaroni and cheese. The sauce is seasoned with salt and pepper, and fresh nutmeg can also be grated into the sauce. The French approach to seasoning is to use mild or delicate herbs and flavours, and these are infused slowly into the béchamel. The sauce is then baked slowly, allowing the pasta to absorb some of the sauce.
The béchamel sauce is also versatile and can be adapted to suit different tastes. For example, dijon mustard can be added for extra tang, or a mixture of cheeses can be used, such as cheddar, gouda, gruyère, or swiss. The béchamel sauce is a simple base that can be customised to create a unique and personalised macaroni and cheese dish.
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Cheese varieties used
Macaroni and cheese is a versatile dish that can be made with a variety of cheeses, depending on personal preference and desired flavour profile. Here are some popular cheese varieties used in macaroni and cheese:
Cheddar
Cheddar is a classic choice for macaroni and cheese. It melts beautifully, providing a gentle, buttery flavour that appeals to most palates. Mild or medium-aged cheddar varieties are recommended as they offer a good balance of flavour and melting properties. Sharp cheddar can also be used but is best combined with other cheeses as it has a stronger flavour and lower moisture content, which can affect its melting ability.
Gruyère
Gruyère is a traditional French cheese often used in French-style macaroni and cheese. It has a creamy texture and a mildly nutty flavour that pairs well with other cheeses. Gruyère is also a key component of Mornay sauce, a classic French sauce made with béchamel and cheese, which is commonly used in macaroni and cheese.
Gouda
Gouda is another popular choice for macaroni and cheese. Smoked gouda offers a more intense flavour with hints of butterscotch and bacon-like saltiness. Combining young smoked gouda with regular gouda creates a perfect balance of flavour and texture.
Parmesan
Parmesan adds a salty depth of flavour to macaroni and cheese. It can be grated and mixed into the sauce or sprinkled on top before baking for a golden, bubbly finish. Parmesan has excellent melting properties and enhances the overall taste and texture of the dish.
Cream Cheese
Cream cheese helps achieve a smooth and creamy sauce. It melts easily and adds a tangy flavour to the macaroni and cheese. It is especially recommended for slow-cooked versions of the dish.
Goat Cheese
Goat cheese, or chèvre, is a French cheese variety that adds a tangy and creamy flavour to macaroni and cheese. It pairs well with other cheeses and enhances the overall taste of the dish.
Other Varieties
In addition to the cheeses mentioned above, other varieties such as blue cheese, asiago, provolone, Colby Jack, and American or Velveeta cheese can be used in macaroni and cheese. Experimenting with different combinations of cheeses allows for a personalised flavour profile and texture.
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Macaroni and cheese casseroles
French-style macaroni and cheese casseroles typically feature a creamy blend of sheep, goat, and cow's milk cheeses, such as crème fraîche, Gruyère, Cantal, or cheddar, diced ham, and herbes de Provence. To prepare this dish, you start by preheating the oven and buttering a baking dish. You then cook the pasta until it is al dente and set it aside. In a separate pan, you heat olive oil and sauté shallots, followed by ham, wine, and herbs. The milk is warmed in the microwave or a saucepan. The final step is to combine the pasta with the sauce and bake it uncovered for about 20 minutes.
Southern-style macaroni and cheese casseroles, on the other hand, are known for their heavy seasoning, creaminess, and specific cooking methods. This style typically uses evaporated milk, half-and-half, whole milk, or cream, and the debate over whether or not to include eggs persists. The key to this dish is the creamy, homemade cheese sauce, which is layered or mixed with the pasta and other ingredients. It is often served piping hot with a creamy layer of freshly shredded cheese.
Regardless of the style, there are some general tips for making macaroni and cheese casseroles. Firstly, it is recommended to cook the pasta slightly under al dente to prevent it from becoming mushy after baking. Secondly, a classic flour and butter mixture is used to thicken the cheese sauce, and various cheeses can be added for flavour, such as sharp cheddar, fresh parmesan, or condensed cheddar cheese soup. Finally, a breadcrumb topping can be added for a crispy texture, and it is crucial not to over-bake the casserole to maintain its creaminess.
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Culinary school experiences
Macaroni and cheese, or mac and cheese, is a world-famous recipe that exists in various forms all over the world, including France. While the French version differs from others, it is made in a similar way, with the same core ingredients. One of the key differences is the cheese used.
A student's experience of learning to cook macaroni and cheese at culinary school will differ depending on the school and country in which they are studying. For example, a student in France will likely learn to make a version of macaroni and cheese that uses a French cheese, such as Gruyère, while a student in the US might use cheddar.
The learning experience will also vary depending on the teaching style of the school. Some culinary schools, such as Le Cordon Bleu, are known for their Classic Cycle program, which consists of six courses taught at three succeeding levels; three in "cuisine" and three in "pâtisserie". Other schools, such as the French Culinary Institute in New York City, offer courses for amateurs, careers, and advanced students, ranging from simple French cuisine to advanced classes in Business Development and Food and Technology.
Some schools, such as Gastronomicom, an international culinary school in the South of France, offer exclusive hands-on classes at a Michelin-star level with highly experienced teachers. Other schools, such as La Cuisine Paris, offer a variety of cooking classes in English, including French Cheese Workshops.
For those who want to learn to cook like a French native, there are also schools that offer classes in exquisitely restored farmhouses and chateaus throughout France. These schools stress local specialties, such as truffles in Provence and seafood in Côte d'Azur, and regional wines. A typical day might include a visit to a market, a cooking class, and a meal in a garden.
Ultimately, the best way to learn about French cooking is to travel to France and take a few cooking classes there. This allows students to immerse themselves in the local cuisine, experience the local atmosphere, and learn new cooking methods and preparation techniques.
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Frequently asked questions
Yes, macaroni and cheese is a classic French dish.
The ingredients include macaroni, butter, milk, cheese, salt, and pepper. For the cheese, you can use Gruyère, Cantal, cheddar, or a combination of these.
First, cook the macaroni according to the package instructions and drain it. Prepare a baking dish by rubbing garlic and melted butter on its inner surface. In a saucepan, heat olive oil and add shallots, diced ham, and herbs de Provence. Combine the cooked macaroni with the cheese sauce and transfer the mixture to the baking dish. Sprinkle breadcrumbs and cheese on top and bake uncovered for 20-25 minutes.
French macaroni and cheese typically uses a béchamel sauce, which is creamy and thin enough to accommodate large quantities of cheese. It may also include diced ham and herbs de Provence. The dish is baked until it is hot and bubbly, with a crispy topping and soft, creamy middle.
