1 pound penne pasta

2 tablespoons olive oil
1/2 cup leeks or white onion, julienne
1 cup fresh mushrooms, sliced
1 teaspoon fresh garlic, minced
1 cup heavy cream
2 cups (8 oz.) Sharp Wisconsin Cheddar cheese, shredded
1 cup (4 oz.) Wisconsin Pepato cheese, grated
1/4 cup fresh chives, chopped
salt to taste

Cook pasta according to package instructions, or until al dente, rinse and set aside. Sauté leeks or onions in olive oil for one minute until limp. Add mushrooms and garlic and continue sautéing for three minutes until mushroom are tender. Add cream and bring to simmer. Reduce heat and add cheese, stirring constantly, just until melted. Add chives and stir well. Spoon into serving dish and, if desired, sprinkle with additional Pepato cheese.

Makes 4 servings.