In a large skillet with deep sides, heat the Butter (6 tablespoon) over medium-high heat.
When it starts to melt, whisk the All-Purpose Flour (6 tablespoon) into it until you have a thick, golden paste. Keep whisking while you slowly pour the in Milk (3 cup) until you have a smooth sauce. Season it with Ground Nutmeg (1/4 teaspoon) and Salt (1 pinch).
Let it come to a gentle boil, then reduce it to a simmer to cook for 15 minutes. Whisk it occasionally to keep it smooth and prevent the bottom from burning.
While the sauce cooks, get out a large stock pot and heat the Olive Oil (1 dash) in it over medium high heat. Place Frozen Zucchini Spirals (60 ounce) into it and season with Salt (1 pinch). Put the lid on the pot and let the zoodles cook for 15 minutes, stirring it every so often.
Drain the zoodles and set them aside. Whisk the Smoked Cheddar Cheese (7 ounce), Dubliner Cheese (7 ounce), and Parmesan Cheese (1/4 cup) into the white sauce until smooth.
Stir the zoodles in and toss it all together. Serve immediately and enjoy! It also makes really good leftovers.