Work Week Lunch

Preheat your oven to 375 F
Cook the pasta according to the package. When it’s done, drain it and return it to the pot.
Add 1 TBSP oil to a skillet over medium heat. Then add the garlic and onion and sautee for 3-5 mintues, stirring frequently until fragrant. Add the chopped mushrooms and green beans to the skillet. Season with salt and pepper. Cover and cook for 10 minutes, stirring ocassionally.

While the veggies cook, add the butter and flour to a saucepan over medium heat. Whisk until combined. Then add the milk and bring to a low boil, whisking frequently. Turn the heat down and add 3/4 of the bag of cheddar cheese to the pot, followed by 1/2 of your shredded gruyere. Add salt and pepper, then stir until the cheese has melted.
Add the cooked veggies to the pot with cooked and drained pasta. Then add the cheese sauce to the pot. Season with salt and pepper and mix until everything is tossed in the cheese sauce.
Grease a baking dish with cooking spray. Transfer the cheesy veggie pasta mixture to the dish and spread out with a spoon or spatula so it's even. Then top with the remaining cheddar and gruyere. Bake, covered for 20 minutes. Then remove the cover and bake for an additional 10 minutes.