1. Cook the Macaroni:
Prepare the elbow macaroni according to the package instructions, cooking it just shy of al dente since it will continue to cook in the crockpot. Drain and set aside.

2. Make the Roux:
In a separate bowl, combine the melted butter and flour, whisking until smooth to create a paste.

3. Mix with Milk:
Slowly add the butter-flour mixture to the milk in the slow cooker, whisking until smooth with no lumps.

4. Combine Ingredients:
Add the cooked macaroni, shredded cheddar cheese, shredded mozzarella cheese, salt, black pepper, garlic powder, onion powder, and paprika to the crockpot. Stir until the macaroni is well-coated with the cheese sauce.

5. Cook on Low:
Cover the crockpot and cook on low heat for at least 2 hours, stirring occasionally to prevent the cheese from sticking.

6. Check Consistency:
After 2 hours, check the consistency. If it’s too thick, stir in a little extra milk. If it’s too thin, leave the lid off and cook for an additional 15-30 minutes.

7. Final Adjustments:
Once the desired consistency is achieved, give it a final stir and taste for seasoning. Adjust with more salt and pepper if needed.

8. Keep Warm:
If serving immediately, keep the mac and cheese warm in the crockpot by turning it off and covering it until you’re ready to serve.

9. Serve and Enjoy:
Crockpot mac and cheese can be enjoyed as a main dish or a side. For added flavor and texture, top with chopped fresh herbs, breadcrumbs, or extra shredded cheese.

Enjoy your creamy, comforting mac and cheese!