In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Whisk in the flour and cook for an additional 1-2 minutes, stirring constantly to create a roux.

Gradually pour in the milk while whisking continuously to avoid lumps. Continue to cook until the mixture thickens, about 5-7 minutes.

Stir in the heavy cream, salt, black pepper, and nutmeg (if using). Cook for another 2-3 minutes until heated through.

Remove from heat and stir in the grated parmesan and mozzarella cheese until melted and smooth.