For moroccan spice mix;add all ingredients into small bowl,mix well.
Preheat oven to 375 degrees F,line a large baking sheet with foil.
Bring a large pot of salted water to a boil.Cook macaroni until al dente,about 8 minutes.Drain;rinse under cold water.
Melt butter in a large skillet over medium-low heat.Add onion and carrot and saute until soft,about 10 minutes.Sprinkle flour and 2 teaspoons moroccan spice mix on onion mixture and cook,stirring constantly,3 minutes.Add milk and heavy cream,slowly whisk together.Raise heat to medium and slowly bring to a simmer,stirring constantly.Cook 2 minutes.Stir in cream cheese.Set aside.
Add 1 1/2 cups cheddar and all pepper jack cheese to skillet and cook,stirring,until all cheese are melted.Season with 1 tablespoon moroccan spice mix.
Add pasta to skillet;stir.Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.
In a small bowl,combine corn chips with remaining cheddar cheese and 1 tablespoon moroccan spice mix;sprinkle over pasta.Place dish on lined baking sheet;bake until pasta mixture is bubbling and top is golden,40 to 45 minutes.Let rest for 5 minutes;serve.