Grease the crockpot with butter or non-stick spray.

Add uncooked elbow macaroni to the crockpot.

In a bowl, mix shredded cheddar, Monterey Jack, and cornstarch to prevent clumping.

Pour the cheese mixture over the pasta in the crockpot.

Add the cubed cream cheese, melted butter, whole milk, evaporated milk, Dijon mustard, garlic powder, onion powder, salt, black pepper, and paprika.

Stir well to combine all ingredients evenly.

Cover and cook on LOW for 2–3 hours, stirring once or twice to prevent sticking.

Check for doneness at the 2-hour mark; pasta should be tender, and sauce should be creamy.

If sauce is too thick, stir in an extra ¼ to ½ cup of warm milk before serving.

Serve immediately for best texture.

Keep warm on the “Warm” setting if serving at a party.

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat with a splash of milk to restore creaminess.