Preheat oven to 350 degrees.
Cook your elbow macaroni noodles to al dente in salted boiling water.
While the pasta cooks, melt butter in a large saucepan; whisk in flour. Cook over medium heat, whisking continuously, until your mixture is a deep tan color and smells a little bit like the beginnings of cookie dough.
Whisk in evaporated milk, heavy cream, garlic powder, onion powder, smoked paprika, ground mustard, salt, and black pepper; turn heat to low.
Using a wooden spoon, stir in Velveeta and all but a 1/4 cup of the shredded sharp cheddar cheese; when all of the cheese is melted, fold in macaroni noodles. Then, pour mixture into a 2-quart casserole dish.
Sprinkle mozzarella and remaining cheddar on top and bake for 30 minutes. Broil for five minutes and serve!