Heat a nonstick skillet over medium-low heat. Using 1 1/2 cups Parmesan (24 tbsp), spoon Parmesan 1 tsp at a time into hot skillet and spread to form a 2-inch circle.

Cook until cheese is melted and bubbling. With metal tongs, carefully remove melted cheese disks from skillet and fit into the cups of a mini-muffin tin.

Let cool until cheese hardens; set aside.

In a small saucepan over medium-high heat, cook heavy cream with garlic until reduced to 3/4 cup, about 20 minutes.

Add remaining Parmesan, cheddar, thyme, and oregano and stir until cheese melts.

Stir in macaroni and season with salt and pepper to taste.

Spoon mixture into Parmesan cups and garnish with chopped parsley.