Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) package elbow macaroni

  2. 3 tablespoons butter

  3. 1 cup fresh mushrooms, sliced

  4. 1/2 cup leeks (white part only), chopped

  5. 1 teaspoon garlic, minced

  6. 2 cups (1 pint) heavy cream

  7. 2 cups (8 ounces) Wisconsin Gouda Cheese, shredded

  8. 1 cup (4 ounces) Wisconsin Pepato Cheese, shredded

  9. 1 tablespoon mustard

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon pepper

  12. 1 (14-ounce) can artichoke hearts, drained, chopped

  13. 4 tablespoons chopped chives - divided use

  14. 1/2 cup bread crumbs

Instructions Jump to Ingredients ↑

  1. Cook macaroni according to package directions; rinse, drain and reserve. Preheat oven to 350°F (175°C). 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. Gently stir in cooked macaroni, mixing well. Spoon into a buttered 3-quart, oven-proof baking dish. Sprinkle with bread crumbs. Bake for 20 to 25 minutes or until top is browned. Sprinkle with remaining 1 tablespoon of chives before serving.


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