1 Lb Bow tie Pasta or your fave
2 C Grated Gruyere, + 1/4 C for sprinkling on top
1 C Creme Fraiche
1 C Greek Yogurt
1 C Grated Romano
1 C Grated Parmesan
2 C Chopped Spinach, fresh
8 oz Black Forrest Ham or Cooked Chicken, roughly chopped
1/2 t Red Pepper Flakes
1/2 t Salt
1/2 t Pepper
1 t Fresh Thyme, Chopped
1/2 t Nutmeg
Preheat oven to 375 degrees.
Boil pasta in salted water. Cook until Al Dente, tender but still firm on the bite. Drain pasta reserving 1 cup of the pasta boiling water.
In a large bowl combine the pasta, pasta water, and all other ingredients, toss gently to coat pasta. Place pasta mixture into a baking dish sprayed with Pam.
Top with remaining Gruyere cheese. Bake 25 minutes or until golden on top.
Background: I came up with this recipe when my friend Jacque decided to have a Macaroni & Cheese Cook-off one Saturday night. The combination of the ham & gruyere is amazing and I think I won the cook-off! Don't tell Jacque or Ang! xo