Pepato and Cheddar Stovetop Mac

Makes 6-8 servings.

Ingredients:

  • 12 oz. penne pasta
  • 1/2 c. leeks (white part only) or white onion, julienned
  • 2 tbsp. olive oil
  • 1 c. fresh mushrooms, sliced
  • 1 tsp. garlic, minced
  • 1 c. heavy cream
  • 2 c. (8 oz.) Sharp Cheddar Cheese, shredded
  • 1 c. (about 3 oz.) Pepato Cheese, grated
  • 1/4 c. chives, chopped
  • Salt to taste

Instructions:

Cook pasta according to package instructions, or until al dente. Rinse with warm water, drain and set aside.

Meanwhile, sauté leeks or onions in olive oil for 1 minute, until limp. Add mushrooms and garlic and continue sautéing for 3 minutes until mushrooms are tender. Add cream and bring to simmer. Reduce heat and add cheeses, stirring constantly, just until melted. Add chives and pasta; stir well.

Spoon into serving dish and, if desired, sprinkle with additional Pepato cheese. Serve immediately.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.