12 ounces penne pasta
1/2 cup leeks (white part only) or white onion, julienned
2 tablespoons olive oil
1 cup fresh mushrooms, sliced
1 teaspoon garlic, minced
1 cup heavy cream
2 cups (8 ounces) Wisconsin sharp cheddar cheese, shredded
1 cup (about 3 ounces) Wisconsin pepato cheese, grated
1/4 cup 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. Serve immediately.