Reblochon macaroni and cheese recipe

Reblochon macaroni and cheese recipe

We came up with this quick recipe to beat the winter cold and fill your stomach.

Are you drooling already? All the better! We get along well and eat mac and cheese. Transform American Mac & Cheese by replacing cheddar with a French reblochon. This is a great way to cheer up and enjoy this cheese, the real star of the season. You can also make a chicken and sun-dried tomato version, or come up with an alternative to salmon. One thing is for sure, you won’t be hungry!

Reblochon macaroni and cheese recipe


  • 400g Conchile
  • 20 ml bechamel
  • 1 reblochon
  • 1 bulb
  • 1 C. breadcrumbs
  • salt pepper



Heat a pot of water and bring to a boil, cook your conchiglies.


Fry the chopped onion in an oiled pan.


Put the dried conchili in a salad bowl. Pour in the bechamel and mix everything. Salt pepper.


Put half of the conchila in a greased dish, collecting the béchamel sauce and chopped onion. Add slices of reblochon. Cover the conchili and add the reblochon slices again, this time in small pieces. Sprinkle with breadcrumbs.


Bake at 210°C for 10 minutes.

Advice from the chef

You can even add a handful of bacon bits to bring back the tartiflette!