Boil the elbow pasta in well-salted water until tender but still firm at the center, then drain it thoroughly. The noodles should offer slight resistance when bitten, since they will soften a little more once coated in hot cheese sauce.

Pour the whole milk into a large saucepan over medium heat and whisk in the salt, pepper, garlic powder, onion powder, and smoked paprika. Warm the mixture until steam rises gently and the spices smell fragrant, stopping before bubbles break across the surface.

Lower the heat as needed, then whisk in the cubed Velveeta followed by the shredded cheddar until fully melted. The sauce is ready when it looks smooth, glossy, and uniform with no visible cheese shreds or oily puddles around the edges.

Take the saucepan off the heat and fold in the drained macaroni until every noodle is coated. Serve while the sauce is loose and shiny, before the pasta absorbs more of the creamy base.