Pepato & Cheddar Stovetop Mac

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 6-8 servings


  • 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, saut&eacute; leeks or onions in olive oil for 1 minute, until limp. Add mushrooms and garlic and continue saut&eacute;ing 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.