Pepato Cheese and Artichoke Bake
- 3 tablespoons butter
- 1 cup sliced fresh mushrooms
- ½ cup chopped leeks (white part only)
- 1 teaspoon garlic, minced
- 2 cups (1 pint) heavy cream
- 2 cups (8 ounces) shredded Gouda cheese
- 1 cup (4 ounces) shredded pepato cheese
- 1 tablespoon prepared mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (14-ounce) can artichoke hearts, drained, chopped
- 4 tablespoons chopped chives, divided
- 1 (16-ounce) package elbow macaroni, cooked, drained
- ½ cup breadcrumbs
Instructions:
Extraordinary creamy macaroni and cheese loaded with gouda and pepato cheese, mushrooms, garlic, leeks, chives and chopped artichoke hearts.
- Preheat the oven to 350°F.
- Melt the butter in a large saucepan, until sizzling. Add the mushrooms, leeks, and garlic, and sauté over medium heat approximately 5 minutes, or until the mushrooms are tender. Add the cream, stir, and bring to a simmer. Reduce the heat to low; add the cheeses, stirring constantly, just until melted. Stir in the mustard, salt, pepper, artichokes, and 3 tablespoons of the chives. Cook, stirring occasionally, for 3 minutes.
- Gently stir in the cooked macaroni, mixing well. Spoon into a buttered 3-quart, ovenproof baking dish. Sprinkle with breadcrumbs, and bake for 20 to 25 minutes or until browned. Sprinkle with the remaining 1 tablespoon of chives before serving.