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Pepato Cheese & Artichoke Bake

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.


  • 1 (16-oz ) package elbow macaroni
  • 3 Tablespoon butter
  • 1 Cup fresh mushrooms, sliced
  • 1/2 Cup leeks (white part only),
  • chopped
  • 1 Teaspoon garlic, minced
  • 2 Cup (1 pint) heavy cream
  • 2 Cup (8 oz.) Gouda cheese, shredded
  • 1 Cup (4 oz.) Pepato cheese, shredded
  • 1 Tablespoon mustard
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1 (14-oz ) can artichoke hearts, drained, chopped
  • 4 Tablespoon chopped chives, divided
  • 1/2 Cup breadcrumbs


  1. Cook macaroni according to package directions; rinse, drain and reserve.
  2. Preheat oven to 350°F.
  3. Melt butter in large saucepan until sizzling. Add mushrooms, leeks, and garlic, and sauté over medium heat approximately 5 minutes, or until the mushrooms are tender. Add cream, stir, and bring to a simmer. Reduce heat to low; add cheeses, stirring constantly, just until melted. Stir in the mustard, salt, pepper, artichokes, and 3 tablespoons of chives. Cook, stirring occasionally, for 3 minutes.
  4. Gently stir in cooked macaroni, mixing well. Spoon into a buttered 3-quart, oven-proof baking dish. Sprinkle with breadcrumbs, and bake for 20 to 25 minutes or until top is browned. Sprinkle with remaining 1 tablespoon of chives before serving.

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