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Pepato & Cheddar Stovetop Mac

Main Ingredient: Pasta

Yield: 6-8 servings

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.


  • 12 Ounce penne pasta
  • 1/2 Cup leeks (white part only) or white onion, julienned
  • 2 Tablespoon olive oil
  • 1 Cup fresh mushrooms, sliced
  • 1 Teaspoon garlic, minced
  • 1 Cup heavy cream
  • 2 Cup (8 oz.) sharp Cheddar cheese, shredded
  • 1 Cup (about 3 oz.) pepato cheese, grated
  • 1/4 Cup chives, chopped
  • Salt to taste


  1. Cook pasta according to package instructions, or until al dente. Rinse with warm water, drain and set aside.
  2. 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.
  3. Spoon into serving dish and, if desired, sprinkle with additional pepato cheese. Serve immediately.

Suggested Cheeses

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