Lightly grease the inside of your crockpot with nonstick cooking spray or a little melted butter.

Add the uncooked elbow macaroni, shredded sharp cheddar, shredded mozzarella, and cubed cream cheese into the crockpot. Toss gently to ensure an even distribution of the cheeses.

In a medium bowl, whisk together the milk, melted unsalted butter, garlic powder, onion powder, salt, and pepper.

Pour the milk mixture over the macaroni and cheese mixture in the crockpot. Stir gently to combine all ingredients.

Cover the crockpot and cook on LOW for 2 to 3 hours, stirring every 30 to 45 minutes.

At the 2-hour mark, check the pasta. The mac and cheese is done when the macaroni is tender and the sauce is thick and creamy.

If desired, sprinkle breadcrumbs over the top during the last 30 minutes of cooking.

Taste the mac and cheese and adjust the seasoning with additional salt and pepper if needed. Stir well and serve warm.