Generous coquillettes with béchamel, Mornay sauce and cheese tiles

Ingredients

• 400 g Coquillettes (Small shell-shaped pasta)
• 50 g Unsalted butter (For the roux of the béchamel)
• 50 g All-purpose flour (For the roux)
• 500 ml Whole milk (At room temperature)
• 2 g Nutmeg (Freshly grated)
• 5 g Salt (About 1 teaspoon)
• 2 g Ground black pepper (About ½ teaspoon)
• 150 g Grated Emmental cheese (Divided: 120 g for the sauce, 30 g for the gratin, 100 g for the tiles)
• 100 g Sliced cooked ham (Diced)
• 80 g Unsalted butter (mounted butter) (To mount the butter at the end)
• 30 g Unsalted butter (finishing) (Small pieces for gratinating)
• 10 g Fresh chervil (Finely chopped, for garnish)

Instructions

1. Cooking the coquillettes

   Bring 4 L of water to a boil in a large pot, add 1 tsp salt, then the coquillettes. Cook 8‑10 min until al dente. Stir regularly.

   Time: PT10M

2. Draining and cooling

   Drain the coquillettes in a colander and rinse quickly with cold water to stop cooking.

   Time: PT2M

3. Preparing the roux

   Melt 50 g butter in a medium saucepan over medium heat. Add 50 g flour all at once, whisk and cook 2 min without letting it brown.

   Time: PT5M

4. Making the béchamel

   Gradually pour the milk while whisking vigorously. Bring to a boil, then reduce heat and let thicken 5 min while stirring. Season with salt, pepper and 2 g freshly grated nutmeg.

   Time: PT10M

5. Mornay sauce

   Stir in 120 g grated Emmental into the hot béchamel, mix until fully melted.

   Time: PT2M

6. Adding ham and chervil

   Add the diced ham and chopped chervil to the sauce, mix quickly.

   Time: PT2M

7. Combining pasta and sauce

   Pour the drained coquillettes into the gratin dish, coat with Mornay sauce, stir to fully coat.

   Time: PT3M

8. Preparing the gratin

   Sprinkle the top of the dish with the remaining Emmental (30 g) and the small butter pieces (30 g). Preheat the oven to 200°C.

   Time: PT5M

   Temperature: 200°C

9. Gratinating

   Bake the dish for 8 min until the cheese is nicely golden and slightly crisp.

   Time: PT8M

   Temperature: 200°C

10. Cheese tiles

    Melt 100 g grated Emmental in a small non‑stick pan over medium heat, spread thinly on the pan surface, then place under the oven grill for 5 min until golden and crisp. Cut into pieces.

    Time: PT5M

    Temperature: 200°C

11. Mounted butter

    Heat 2 tbsp water in a small saucepan, remove from heat and whisk in 80 g cold butter cut into small cubes until a shiny emulsion forms.

    Time: PT5M

12. Plating and serving

    Remove the gratin from the oven, drizzle with mounted butter, place the cheese tiles on top and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Coquillettes: macaroni, penne
• Instead of Unsalted butter: margarine
• Instead of All-purpose flour: cornstarch (for roux)
• Instead of Whole milk: semi-skimmed milk, almond milk
• Instead of Nutmeg: ground nutmeg
• Instead of Grated Emmental cheese: Gruyère, Comté
• Instead of Sliced cooked ham: smoked turkey
• Instead of Unsalted butter (mounted butter): olive oil
• Instead of Fresh chervil: parsley

Equipment Needed

• Large pot
• Colander
• Medium saucepan
• Whisk
• Silicone spatula
• Gratin dish (ramekin)
• Oven
• Non‑stick pan
• Cheese grater
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Prepare the roux without lumps
• Achieve a smooth and thick béchamel
• Do not overcook the coquillettes (al dente)
• Watch the gratin to prevent burning

Chef Tips from the Video

• Using mounted butter gives the gratin a professional shine.
• A pinch of freshly grated nutmeg lifts the Mornay sauce without dominating it.
• For extra crunch, add a small handful of breadcrumbs before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended, the texture of the pasta and cheese deteriorates.

Room temperature: Consume within 2 hours of cooking.

Make-Ahead Tips

• The béchamel can be prepared 2 hours ahead and gently reheated.
• Cheese tiles keep for 1 day in an airtight box, reheat slightly before serving.