Toss farfalle pasta with vegetable oil in a large bowl. Cook broccoli with 1 tsp. salt in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process and drain. Add broccoli and spinach to macaroni in bowl. Melt butter in a saucepan over medium heat; add onion, and sauté until tender. Add mushrooms; cook 5 minutes. Sprinkle with flour, stirring until blended. Gradually stir in milk; cook over medium heat, stirring constantly, 15 minutes. Add 1 1/2 cups cheese, remaining 1/2 tsp. salt, whipping cream, pepper, and nutmeg, stirring until cheese melts. Stir into macaroni mixture; spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 375 degrees for 40 minutes or until set.
Ready in 1 hour