Bring a large pot of salted water to a boil. Heat a 5 ? qt Dutch oven over medium heat and add the olive oil.

Once hot, add the shallots and garlic. Saut? for 2 minutes until softened, stirring often. Season with salt and black pepper.

Add the butter. Once melted, whisk in the flour for 30 seconds to cook out the flour.

Slowly pour in the milk, whisking continuously. Add the herb sprigs and more black pepper. Bring to a simmer.

Reduce the heat to medium-low and simmer for 6-8 minutes until slightly thickened, stirring often.

Meanwhile, drop the pasta into the boiling water, stir well, and cook for 1 minute less than the package?s instructions.

Remove the herb sprigs. Drain the pasta and add it to the sauce. Stir well to coat.

Add the cheddar and parmesan cheeses. Stir over low heat until all of the cheese has melted and the sauce is creamy.

Stir in the parsley. Taste and season with more salt if needed.

Serve immediately topped with more freshly cracked black pepper.