Start by cooking your pasta in a large pot and setting aside-toss with a few tablespoons of Olive oil to make sure that it doesn’t clump together. Melt your butter in the same large pot that your pasta cooked in.

When it has fully melted, stir in your flour and keep it moving for 1-2 minutes to quickly dry it out & toast. If you let this step go more than a minute or 2, the flour will lose its thickening capability. Toss in your garlic and sauté while whisking in your milk. Keep your heat around medium. Continue to whisk sporadically while this thickens over the next 4-7 minutes (depends on heat etc). Once it has thickened enough to coat the back of your spoon, turn off the heat and stir in mustard, as well as your cheese until it melts.

At this point you can return the pasta to the pot, stir to coat. Fold in your oil and salt to taste and it is ready to serve, enjoy!