Ingredients
1 pkg. (1 lb.) penne pasta
2 tbsp. extra-virgin olive oil, divided
1 lb. mushrooms, sliced
1 large onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups milk
1/2 tsp. salt
1/4 tsp. ground nutmeg
4 tsp. fresh lemon juice
1/4 tsp. pepper
1-1/2 cups shredded cheddar cheese
1-1/4 cups shredded Swiss cheese
1 cup shredded jack cheese

Directions
Cook the penne pasta according to the directions on the package until firm but tender. Drain well.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushroom slices and saute for 8 minutes or until tender. Remove mushrooms and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the onion and saute for 5 minutes. Add the garlic and saute for 2 minutes.

In a small bowl, whisk together the flour and milk. Stir into the skillet. Bring to a boil, stirring occasionally. Reduce heat to low, add the salt and nutmeg then simmer for 5 minutes/

Heat oven to 400 degrees F. Lightly grease a 13x9x2-inch shallow baking dish.

In the same pot used to cook the pasta, toss the penne pasta with the onion sauce, reserved mushrooms, lemon juice and pepper. In a second bowl, mix together all of the cheeses, setting aside 1/4 cup of the mixture. Add the large portion of cheese mixture to the penne mixture in the pot and stir gently. Spoon the penne mixture into the prepared baking dish and sprinkle with the reserved cheese.

Bake uncovered for 20 to 30 minutes until browned and bubbly. Serves 8.