Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 6-8 servings
ounces penne pasta
c. leeks (white part only) or white onion, julienned
tablespoons olive oil
c. fresh mushrooms, sliced
tsp. garlic, minced
c. heavy cream
cups (8 oz.) sharp Cheddar cheese, shredded
c. (about 3 oz.) pepato cheese, grated
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, 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 cheese. Serve immediately.
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