Created by renowned Paris-based pastry chef David Lebovitz, this revamped take on Mac and Cheese gives the beloved American classic a refined French makeover. The dish swaps traditional macaronis for coquillettes, blends cheddar with nutty Comté, and adds a subtle kick with chipotle and Espelette pepper. Rich, comforting, and deceptively simple to prepare, it fits seamlessly into the world of modern comfort food—reimagined with the signature flair of Fooding-approved creativity.

Ingredients (makes for 2) 

• 180g coquillettes
• 40g butter (+10 g for the dish)
• 30g all purpose flour 
• 375ml hot whole milk
• 300g grated cheddar and Comté cheese mixture
• 18g grated parmesan 
• ½ teaspoon Espelette pepper, ½ teaspoon salt
• A pinch of chipotle powder
• Black pepper

These humble yet thoughtfully chosen ingredients come together in a béchamel that’s luscious, cheesy, and subtly spiced—delivering just the right amount of heat to tease the palate without overwhelming it.

How to Make It

1. Cook the pasta – Boil the coquillettes until al dente, then drain well.
2. Prep the dish – Butter a 20 cm (8-inch) gratin dish and set it aside.
3. Make the béchamel – In a saucepan, melt the butter, then whisk in the flour to create a smooth roux.
4. Add the milk – Gradually pour in the warm milk, whisking continuously. After 2–3 minutes, the sauce should thicken.
5. Add the flavor – Remove from heat. Stir in the cheeses (save a little Parmesan for topping), chipotle, Espelette pepper, salt, and black pepper. Mix until silky.
6. Assemble – Toss the pasta in the cheese sauce, then pour into the prepared dish.
7. Top and bake – Sprinkle over the reserved cheese and bake at 180°C (350°F) for about 25 minutes, until the top is golden and bubbling.

Why This Recipe Hits the Mark

• Coquillettes: Their small, curved shape traps the sauce in every bite—comfort food perfection.
• Cheddar + Comté: A brilliant balance of bold, melty sharpness and refined nuttiness.
• Chipotle & Espelette: A gentle, smoky heat that adds character without overpowering the dish.
• That gratin top: A golden crust that crackles as your fork dives in—visual and textural bliss.

Tips & Creative Twists

• For a crunchy finish: Sprinkle panko or fine breadcrumbs before baking to add a crisp layer on top.
• Going vegetarian? Replace half the cheese with organic Gruyère or a quality vegan cheese blend.
• Lighter option: Use semi-skimmed milk and reduce the butter by half for a leaner version.
  
• Add-ins welcome: Fold in gently sautéed leeks, ribbons of zucchini, or a handful of diced ham for a rustic, bistro-style upgrade.