In the meantime, melt the butter in a medium saucepan. Add the crushed garlic and stir. Whisk in the flour, then let cook for 2 minutes to cook out the flour taste. Slowly pour in the milk, whisking constantly. Add the thyme, Italian seasoning, salt, pepper and red pepper flakes, whisk well and bring to a light boil. Stir in the parmesan until melted, then turn down the heat and let simmer for 10 minutes if using regular milk (20 minutes if using almond milk) to fully thicken. Taste and season as needed.