Cheesy Broccoli Spinach And Mushrooms With Shells - cooking recipe

Ingredients

8 ounces small shell pasta (measure 8 ounces before cooking) or 8 ounces macaroni, cooked (measure 8 ounces before cooking)
1 -2 tablespoon vegetable oil
1 lb fresh broccoli florets (cooked to firm-tender and drained well)
0.5 (10 ounce) frozen spinach (well drained)
3 tablespoons butter
1 small onion, chopped
1 tablespoon fresh minced garlic (optional)
2 (8 ounce) packages fresh mushrooms, sliced
2 tablespoons flour
2 cups full-fat milk
1 1/2 cups shredded white cheddar cheese
1 cup whipping cream (unwhipped)
black pepper
1 pinch nutmeg
grated parmesan cheese

Preparation

Set oven to 375 degrees.
Butter a 13 x 9-inch baking dish.
In a large bowl toss the cooked shells, cooked broccoli and spinach with 1-2 tablespoons oil; set aside.
In a heavy saucepan melt butter over medium heat; add in onion and saute for about 5 minutes (adding in the garlic if using the last 2-3 minutes of cooking).
Add in mushrooms; cook for about 5-6 minutes or until they release their moisture.
Add in flour; stir for 1 minute.
Gradually add in milk; cook stirring/whisking constantly for about 8 minutes.
Add in 1-1/2 cups shredded cheese, whipping cream, nutmeg, stirring over low heat until the cheese melts, then season with salt and pepper to taste.
Pour over the shells and veggies in the bowl; toss to coat and transfer to baking dish.
Sprinkle with Parmesan cheese (as much as desired).
Bake for about 40-45 minutes or until hot and bubbly.