Smokin’ Wisconsin Gouda and Pretzel Pasta
    
Number of Servings: 4
 
Ingredients:
12 ounces wagon wheel pasta
4 ounces butter
12 ounces portabella mushrooms, sliced
1 tablespoon fresh garlic, minced
1 bunch (6 or 7) green onions, sliced thin
3 tablespoons, Garlic and Pepper Mustard or other coarse ground mustard
4 cups (16 ounces) Wisconsin Smoked Gouda cheese, shredded
1-1/2 cups corn
3 ounces pretzels, coarsely crumbled
salt and pepper to taste     

Cooking Directions:
Preheat oven to 350° F. Cook pasta according to package instructions, or until al dente, drain, rinse, and place in large mixing bowl.

Sauté mushrooms and garlic in butter for three minutes until limp. Add to pasta and toss. Add green onions, mustard, corn, salt, pepper and cheese to pasta and mushroom mixture. Mix well.

Spoon into buttered, oven proof dish. Top with crumbled pretzels and bake for 20 minutes.

Recipe © 2008 Wisconsin Milk Marketing Board, Inc.