3 Cheese Penne

(From Family Circle All-Time Favorites)
serves 8

1 lb penne
2 T olive oil
1 lb mushrooms (sliced)
1 large onion, chopped
2 cloves garlic, minced
1/4 c flour
4 c low fat milk
1/2 t salt
1/4 t ground nutmeg
4 t lemon juice
1/4 t pepper
1 1/2 c cheddar cheese
1 1/4 c swiss cheese
1 c monterey jack cheese

1. Cook penne in large pot of lightly salted boiling water until al dente (firm but tender). Drain.

2. Meanwhile, heat 1 T oil in large skillet over medium-high heat. Add mushrooms; saute 8 mins or until tender. Remove from skillet.

3. Heat remaining oil in skillet. Add onion; saute 5 mins. Add garlic; saute 2 mins.

4. Whisk together flour and milk in small bowl. Add to skillet. Bring to boil, stirring occasionally. Reduce heat to low; add salt and nutmeg; simmer 5 mins.

5. Heat oven to 400. Lightly grease 9x13 baking dish.

6. In same pot used to cook penne, toss penne with sauce, mushrooms, lemon juice and pepper.

7. Combine all cheese in a bowl; set asie 1/4 c. Add remaining cheese to penne mixture, stirring gently. Spoon into prepared baking dish. Sprinkle with reserved cheese.

8. Bake, uncovered at 400 for 20-30 mins or until browned and bubbly.

**You can make this head of time by doing steps 1-7, then refrigerate, covered up to 3 days or freeze up to a month. To serve, if frozen, thaw in refrigerator overnight. Bake as directed.