Bring a large pot of salted water to a boil. Add the elbow macaroni pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Pour in the crushed tomatoes, then add salt, black pepper, dried basil, and dried oregano. Stir to combine.
Simmer the tomato sauce for 8 minutes, stirring occasionally.
Reduce heat to low and stir in the heavy cream. Cook for another 2 minutes until the sauce is creamy and heated through.
Add the cooked pasta to the skillet with the sauce. Stir well to coat all the pasta evenly.
Sprinkle shredded cheddar cheese and grated Parmesan cheese over the pasta. Stir gently until the cheese melts and the sauce is smooth.
Remove from heat and serve warm.