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 the pasta and set aside.
In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Add the crushed tomatoes, salt, black pepper, dried basil, and dried oregano to the pot. Stir to combine and simmer the sauce for 5 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Cook for an additional 2 minutes, stirring frequently.
Add the cooked pasta back into the pot with the sauce. Stir in the shredded cheddar cheese until melted and evenly distributed.
Sprinkle the grated Parmesan cheese over the pasta and stir gently to combine.
Remove from heat and serve warm.