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Ingredients
| pasta (penne): 1 lb |
| olive oil: 2 Tbl |
| white mushrooms: 1 lb (sliced) |
| onions: 1 (chopped) |
| all-purpose flour (unsifted): 1/4 cup |
| 2% milk: 4 cups |
| salt: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| lemon juice: 4 tsp |
| black pepper: 1/4 tsp |
| swiss cheese (shredded): 1 1/4 cups |
| cheddar cheese (shredded): 1 1/2 cups |
| monterey jack cheese (shredded): 1 cup |
Three-Cheese Penne
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- Cook penne in a large pot of slightly salted boiling water until al dente, firm but tender.
- Drain well.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add mushrooms; sauté 8 minutes or until tender.
- Remove from skillet.
- Heat remaining oil in skillet.
- Add onion; sauté 5 minutes.
- Add garlic; sauté 2 minutes.
- Whisk together flour and milk in a small bowl.
- Add to skillet.
- Bring to boiling, stirring occasionally.
- Reduce heat to low; add salt and nutmeg and simmer 5 minutes.
- Heat oven to 400°F
- Lightly grease a 13 x 9 x 2-inch shallow baking dish.
- In same pot used to cook penne, toss penne with sauce, mushrooms, lemon juice, and pepper.
- Combine all the cheese in a bowl; set aside ¼ cup.
- Add remaining cheese to penne mixture, stirring gently.
- Spoon into prepared baking dish.
- Sprinkle with reserved cheese.
- Bake, uncovered, 20 to 30 minutes or until browned and bubbly.