Wagon Wheels with Sauce Roquefort

1 pound of wagon wheel pasta (recommended: Barilla Mini Wheels)
2 tablespoons of butter
2 tablespoons of flour
2 cloves of garlic, smashed and left whole
Zest of half a lemon
1/3 pound of Roquefort, crumbled
2 cups of whole milk
2/3 cup chopped walnuts, toasted
1/3 cup parmesan, grated
1 ½ tablespoons of parsley

1. Cook the pasta to “al dente” in a large pot full of salted boiling water. Drain.
2. While the pasta is cooking, begin with a standard béchamel with garlic and lemon. Melt the butter at the bottom of a sauce pan over medium heat, and add in the whole smashed garlic cloves and the lemon zest, along with salt and pepper. Season well—milk sauces have a tendency to be bland.
3. Add in the flour, and cook for a minute. Whisk in the milk, raise the heat, and bring to a simmer.
4. Allow the sauce to cook until it thickens. The test is to dip a wooden spoon in the sauce, run your finger down the back, and if the sauce stays divided, the béchamel is done.
5. Add in the Roquefort, and stir until it is combined.
6. Toss the drained pasta with the Roquefort sauce, and pour into a large serving bowl.
7. Mix together the parmesan, walnuts, and parsley. Scatter over the top of the pasta.