Pepato Cheese and Artichoke Bake

Pepato Cheese and Artichoke Bake

In Italian, Pepato means “with pepper." BelGioioso Pepato cheese is studded with whole black peppercorns. The cheese is delicately spiced and blends well with Renard’s whole milk Dutch-style gouda, sautéed mushrooms, artichoke hearts and minced chives in this baked mac and cheese.

servings
8

Ingredients
















Cooking Instructions

1

Heat oven to 350°F.


2

Cook macaroni according to package until al dente; drain. Meanwhile, sauté mushrooms and leek in 1 tablespoon butter in a large skillet over medium heat until tender. Set aside.


3

Melt remaining butter in a Dutch oven over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until combined. Gradually whisk in cream, mustard, salt and pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in gouda and BelGioioso Pepato until melted. Stir in macaroni, reserved mushroom mixture, artichoke hearts and 3 tablespoons chives. Remove from the heat.


4

Spoon into a greased 13 x 9-inch baking dish. Sprinkle with bread crumbs. Bake for 20-25 minutes or until topping is golden brown. Garnish with remaining chives before serving.


Recipe Tip:
Any brand of Wisconsin gouda or pepato heese can be used.
cheese iconCheesemonger Tip:
Pepato cheese was originally made in Italy with sheep’s milk, but Wisconsin’s BelGioioso Pepato is handcrafted from cow’s milk gathered daily from local farmers. This delicately peppered table and cooking cheese has a sweet, nutty, earthy flavor that is perfectly balanced as it ages.

Ingredients
















Cooking Instructions

1

Heat oven to 350°F.


2

Cook macaroni according to package until al dente; drain. Meanwhile, sauté mushrooms and leek in 1 tablespoon butter in a large skillet over medium heat until tender. Set aside.


3

Melt remaining butter in a Dutch oven over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until combined. Gradually whisk in cream, mustard, salt and pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in gouda and BelGioioso Pepato until melted. Stir in macaroni, reserved mushroom mixture, artichoke hearts and 3 tablespoons chives. Remove from the heat.


4

Spoon into a greased 13 x 9-inch baking dish. Sprinkle with bread crumbs. Bake for 20-25 minutes or until topping is golden brown. Garnish with remaining chives before serving.


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