Tuesday, October 12, 2010
2 Tbs. olive oil, divided
1 lb. mushrooms, chopped (I only used 1/2 pound)
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups low fat milk (I used fat-free)
1/2 tsp. salt
1/4 tsp. ground nutmeg (optional)
4 tsp. fresh lemon juice
1/4 tsp. black pepper
1-1/2 cups shredded cheddar cheese
1-1/4 cups shredded Swiss cheese
1 cup shredded Monterey Jack cheese
1/2 cup Parmesan cheese ( I ran out, so mine didn't include any Parmesan)
Directions: In a large pot of lightly salted boiling water, cook pasta according to package directions. Drain well and set aside.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; saute 8 minutes or until tender. Remove from skillet.
Whisk together flour and milk in small bowl. Add to skillet.
Bring to boiling, stirring occasionally. Reduce heat to low; add salt and nutmeg and simmer 5 minutes. Sauce will thicken slightly.
Heat oven to 400°. Lightly grease a 13x9-inch baking dish.
In the same pot used to cook penne, toss penne with sauce, mushrooms, lemon juice, and pepper.
Combine all the cheeses in a bowl; set aside 1/4 cup. Add remaining cheese to penne mixture, stirring gently.
Spoon into prepared baking dish.
Sprinkle with reserved cheese.
Bake uncovered at 400° for 20-30 minutes or until browned and bubbly. Enjoy!
NOTE: This can be made ahead and frozen if desired. Simply do everything but bake it, then freeze up to 1 month. To serve, thaw in refrigerator overnight. Bake as directed.