Parmesean Garlic pasta

I used to buy the Knorr pasta sauce mixes but now I save $$$ and make my own.
It's totally easy, very tasty and you can control the fat content by using skim milk, fat free evaporated milk or go for the ultra rich and use cream. You can also vary the basic sauce by choosing the type and quantity of cheese.

2 TBS canola oil (you can use butter)
2 TBS flour
Mix in a sauce pan over med. high heat until flour is bubbly but not browned. Add:

2 cups milk all at once (again you can use anything from skim milk to cream)

Whisk occasionally until it begins to steam and then whisk constantly until it simmers, whisk and stir for one more minute until thickened and take the pan off the heat. Add:

1/2 cup grated Parmesan cheese (you can add any kind of cheese for a cheese sauce)
1 TBS Garlic Herb seasoning (I use Johnnys Garlic spread & seasoning from Costco)

Stir until cheese is melted and incorporated. Pour over 16 oz. (uncooked wt.) of cooked hot pasta. Also great over Chicken Cordon Bleu, with cut up chicken (remember cheese gravy and toast?)