Toss the uncooked pasta, evaporated milk, whole milk, broth, paprika, onion powder, garlic powder, Dijon mustard, salt, and pepper into the crockpot.
Cover it up and let it cook on high for 1 hour.
Stir in the cheese, cover again, and let it cook for an additional 30 minutes.
If the sauce needs a little thinning, add a splash of extra milk. Serve it up warm!
Got leftovers? Pop 'em in an airtight container in the fridge; they'll stay good for 3-5 days. Easy peasy!