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Pepato and Cheddar Stovetop Mac & Cheese

Servings: 6-8


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

Cooking Directions:

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.

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