Cook the elbow pasta until it’s a little under al-dente, about 4-5 minutes.
In a 12×8 baking dish, combine the cooked pasta, 1 1/2 cups of milk, grated garlic, salt, pepper, smoked paprika, and oregano. Stir everything together until well mixed.
Top the mixture with the shredded sharp cheddar cheese, shredded white cheddar, butter, and cubed cream cheese.
Cover the baking dish and bake at 375 degrees F for 15-20 minutes or until the cheese is melted and bubbly.
Once baked, stir the Mac and Cheese well. Heat the remaining milk and gradually stir it into the pasta until you reach your desired creamy consistency.