Ingredients Jump to Instructions ↓

  1. 1 pound penne

  2. 2 tablespoons olive oil

  3. 1 pound mushrooms, sliced

  4. 1 large onion, chopped

  5. 2 cloves garlic, finely chopped

  6. 1/4 cup all-purpose flour

  7. 4 cups low-fat (1%) milk

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon ground nutmeg

  10. 4 teaspoons fresh lemon juice

  11. 1/4 teaspoon black pepper

  12. 1-1/2 cups shredded reduced-fat cheddar cheese (6 ounces)

  13. 1-1/4 cups shredded reduced-fat Swiss cheese (5 ounces)

  14. 1 cup shredded reduced-fat Monterey Jack cheese (4 ounces)

Instructions Jump to Ingredients ↑

  1. Preparation: Cook penne in a large pot of lightly salted boiling water until al dente, firm but tender. Drain well. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms , saute 8 minutes or until tender. Remove form skillet. Heat remaining oil in skillet. Add onion, saute 5 minutes. Add garlic ; saute 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 degrees F. Lighly grease a 12 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 cheddar , Swiss , and Monterey Jack 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, in heated 400-degree F. oven, 20 to 30 minutes or until browned and bubbly. Make-ahead tip: Prepare through all steps except baking. Refrigerate, covered, up to 3 days or freeze up to 1 month. To serve, if frozen, thaw in refrigerator overnight. Bake as directed. Yield: 8 servings Source: Family Circle All-Time Favorite Recipes by Family Circle Magazine Editors (Doubleday) Reprinted with permission.


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