Pepato & Cheddar Stovetop Mac
Pepato & Cheddar Stovetop Mac Print Recipe
Main Ingredient: Pasta
Yield: 6-8 servings
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
Italian Pasta
  • 12 ounces penne pasta
  • 1/2 c. leeks (white part only) or white onion, julienned
  • 2 tablespoons olive oil
  • 1 c. fresh mushrooms, sliced
  • 1 tsp. garlic, minced
  • 1 c. heavy cream
  • 2 cups (8 oz.) sharp Cheddar cheese, shredded
  • 1 c. (about 3 oz.) pepato cheese, grated
  • 1/4 c. chives, chopped
  • Salt to taste

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.