First, preheat your oven to 350ºF (180ºC). This will ensure your mac and cheese gets all bubbly and golden when you put it in the oven.

Grab an 8-by-11 or 9-by-13-inch baking dish and use the tablespoon of butter to grease the bottom and sides. It prevents sticking and gives a lovely flavor.

In a large stockpot or Dutch oven, fill it halfway with chicken broth, or if you're short on broth, water with a tablespoon of salt works just fine. Bring that to a boil. Once the liquid is bubbling, toss in the elbow pasta and cook it for about 6-7 minutes or until it’s just under al dente. This step is crucial to ensure the pasta doesn’t become mushy during baking. After draining, set the pasta aside.

While the pasta is cooking, take a large mixing bowl and combine the heavy cream, half and half, half of the cheddar, half of the Colby jack, all of the mozzarella, all of the American cheese, and the warmed cream cheese. Make sure to mix everything well.

Once you’ve blended the cheese ingredients, it’s time for the flavor bombs! Add the smoked paprika, garlic powder, onion powder, mustard powder, and a dash of kosher salt and pepper. Stir everything together and taste it. Adjust the seasoning as needed (remember, the cheese will add saltiness as it bakes).

Now, add the cooked pasta and eggs to the cheese mixture. Stir until every piece of pasta is coated in that luscious cheese blend.

Pour this creamy pasta mixture into your prepared baking dish. Use a spatula to spread it evenly.

Sprinkle the remaining cheddar and Colby jack cheeses over the top, followed by a light dusting of smoked paprika if you’re feeling fancy.

Put the dish in your preheated oven and bake for about 35 minutes. You’re looking for a bubbly, golden crust. Avoid over-baking, or you might end up with dry cheese and mushy pasta.

Once done, take it out of the oven and allow it to cool for about 5 minutes. This bit of cooling helps set the cheese, so you aren’t left with a gooey mess when you serve it.