Melt the Butter: In a large, deep frying pan, melt the butter over medium heat.
Sauté the Garlic: Add the crushed garlic to the pan and sauté until fragrant, about 1-2 minutes.
Make the Sauce: Sprinkle the flour into the pan and whisk to combine.
Gradually pour in the milk, whisking continuously until a smooth sauce forms.
If using, stir in the cream and reduce the heat to low. Allow the sauce to simmer for 5 minutes.
Add Flavorings: Turn off the heat and mix in the grated cheddar cheese, parmesean and Mozzarella,. chopped parsley, and a squeeze of lemon juice. Season with salt and pepper to taste. Combine with Pasta: Add the cooked pasta (go with packet instructions and take off 1 minute of Al dente) to the sauce, along with a splash of the reserved pasta cooking water. Stir well to coat the pasta evenly.
If the sauce is too thick, add more pasta water as needed to reach your desired consistency.
Serve: Serve the pasta immediately, garnished with additional parsley or cheese if desired.
