1️⃣ Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch oven-safe dish and set aside.

2️⃣ Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until tender (soft, but not mushy). Drain the pasta and transfer it to the greased baking dish.

3️⃣ Prepare the cheese blend: While the pasta is cooking, shred the sharp cheddar and Monterey Jack cheeses. Cube the Velveeta cheese. Set all the cheeses aside.

4️⃣ Melt the Velveeta sauce: In a small saucepan over medium heat, pour in the evaporated milk and add the cubed Velveeta cheese. Stir constantly until the cheese melts completely and combines with the milk into a smooth sauce. Remove from heat.

5️⃣ Mix the base: To the warm pasta in the baking dish, add the sour cream, butter, salt, onion powder, garlic powder, and paprika. Stir until all the ingredients are evenly distributed and the butter has melted into the noodles.

6️⃣ Incorporate the cheese: Add half of the shredded sharp cheddar and Monterey Jack cheeses to the pasta mixture. Gradually pour in the Velveeta sauce, stirring as you go, ensuring all ingredients are well mixed and coated.

7️⃣ Top and bake: Sprinkle the remaining shredded cheeses evenly across the top of the mac and cheese. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

8️⃣ Serve: Remove the dish from the oven and let it rest for 5 minutes. Scoop generous portions onto plates and enjoy the creamy, cheesy goodness!