Improvised Fettucine Alfredo

1 TBS butter
1 clove garlic, minced
1 teaspoon lemon juice
2 teaspoons all-purpose flour
2 c milk
¾ tsp Kosher salt
8 oz bowl cream cheese
3 slices sharp cheddar cheese

3 sticks mozzarella string cheese
3 TBS chopped fresh parsley
1 lb fettuccine
Freshly ground pepper

Boil the water for the fettuccine; cook until al dente about 7-8 minutes.

Melt the butter in a skillet over medium heat. Add the garlic and lemon juice and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon for one minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cheeses; stir until melted, about five minutes on low-medium heat. Stir in the chopped parsley and simmer until fettuccine is ready.  Serve sauce over pasta.