Cook pasta in boiling, salted water. Drain. Drizzle with olive oil.

Heat butter slowly in a saucepot. When butter just starts to bubble, add flour while whisking. (a smaller whisk works well)

Cook for one minute. Keep stirring with a wooden spoon.

Add milk, cream, and spices. Bring to a simmer.

Add cheeses slowly while whisking to avoid lumpiness.

Cook for 5 minutes on low heat. Pour sauce over pasta, and fold in lemon zest.

Variations; Garlic, roasted garlic, onion, shallot, pumpkin, asparagus, arugula, artichoke, fennel, eggplant, swiss chard, spinach, broccoli, green beans, honey, kale, mushrooms, pine nuts, rosemary, thyme oregano, marjoram, mint, sage, sweet potatoes

Red potatoes, zucchini, yellow squash, tomatoes, white wine vinegar, sugar, walnuts, parsely