Ingredients
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8 oz elbow macaroni
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3 medium leeks
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7 oz ham
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3 sprigs thyme
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1 tbsp unsalted butter
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½ cup sour cream
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5 oz shredded mozzarella cheese
Steps
1
Preheat the oven to 375°F. Cook the pasta according to package directions until al dente, then drain and set aside.
2
Meanwhile, wash the leeks and cut into thin rings. Slice the ham into strips. Remove and finely chop the leaves from the thyme sprigs. Heat the butter in a skillet over medium heat, then sauté the leeks and thyme for 5 min. Lower the heat and add the ham, sour cream, and half of the cheese. Season with salt and pepper.
3
Fold the pasta into the leek mixture. Spoon into ramekins and divide the rest of the cheese on top. Bake in the oven for 15 min. or until golden brown.
