Cook the elbow macaroni in boiling water until al dente, according to package instructions. Drain and set aside.
Lightly grease the inside of your crockpot with non-stick cooking spray.
In a large mixing bowl, combine shredded cheddar cheese, shredded mozzarella cheese, sour cream, and mayonnaise. Stir until well blended.
Season the mixture with salt and black pepper to taste.
Add the cooked macaroni to the cheese mixture and stir until the pasta is fully coated.
Pour the macaroni and cheese mixture into the crockpot. Sprinkle the crushed buttery crackers over the top.
Cover and cook on low heat for 2-3 hours or until the cheese is melted and creamy.
Once done, switch the crockpot to the "warm" setting. Serve hot and enjoy this creamy, comforting dish straight from the crockpot!