The simplest recipe I learned in my French cooking classes, and the one I make daily. I’ve shared this so many times in stories, and you requested a reel - so voila! There are so many ways to tweak this recipe, but here’s the basic steps the way I learned it. The most important thing is to use a great quality Dijon mustard (no sugar added!) and the best red wine vinegar you can find. You can also add some honey if you like your dressing sweeter, but I largely prefer it without! Don’t worry about

French style Mac & cheese!!! Tag a friend, like, save and enjoy 😋 #macandcheese #french#style#himemade#food This is a French-style baked pasta, not a classic mac & cheese. Because we bake it until the top becomes beautifully golden and crunchy — gratiné. In France, we simply call it gratin de pâtes. Simple, comforting, and creamy without being heavy — this is the pasta of my childhood. Ingredients (for 4–5 people) • 500 g (1 lb) short pasta • 360 ml (1½ cups) heavy cream • 240 ml (1 cup) milk •