Preheat your oven to 350°F (175°C). Bring salted water to a boil in a large pot, add the gluten-free pasta and cook until al dente. Drain and set aside.

In a large deep skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 2-3 cloves of minced garlic and sauté until fragrant, about 1-2 minutes.

Whisk in 1/4 cup of gluten-free flour, stirring constantly for 2-3 minutes until it resembles wet sand. This will thicken your cheese sauce.

Slowly add 3 cups of half & half while whisking continuously to prevent lumps. Cook, stirring regularly, for 3-5 minutes until thickened.

Remove from heat and stir in the spices, then fold in 2 cups of fresh spinach until wilted, and add Boursin cheese and chopped artichokes.

Mix in 2 1/2 cups of shredded Gruyère cheese and 1/2 cup of shredded Pecorino cheese, reserving 1 cup of Gruyère for later.

Gently fold the cooked pasta into the cheese mixture until well-coated.

Transfer the mixture into an oven-safe skillet. Top with the reserved 1 cup of shredded Gruyère cheese.

Bake for 15-20 minutes until golden and bubbly. Optionally broil for an extra crispy finish.

Allow to cool for a few minutes before serving warm, perhaps with a salad.