Preheat your oven to 350ºF (180ºC). While it’s heating up, take a moment to butter an 8x11-inch or 9x13-inch baking dish. This will prevent any cheese disaster when it’s time to serve.

In a large stockpot or Dutch oven, fill it halfway with chicken broth. Bring this to a boil. If you don’t have broth on hand, water will work too—just toss in a tablespoon of salt for flavor. Once boiling, add the elbow macaroni. Cook it until it’s just under al dente, following the package instructions. You want it slightly firm, knowing it will finish cooking in the oven. Once it's cooked, drain the pasta in a colander.

While the pasta is cooking, grab a large mixing bowl. Combine the half and half, heavy cream, half of the sharp cheddar, half of the Colby Jack, all the mozzarella, all the American cheese, and the warmed cream cheese. Stir this together until everything is well mixed and creamy.

Next, add in the smoked paprika, garlic powder, onion powder, mustard powder, and a dash of kosher salt and pepper. Taste the mixture and make adjustments as necessary. Remember, cheese has its own saltiness, so go easy on that salt!

Stir in the cooked macaroni and the beaten eggs until everything is evenly coated with that delish cheese mixture.

Pour the macaroni and cheese mixture into the greased baking dish. Spread it out evenly, and then generously sprinkle the remaining sharp cheddar and Colby Jack cheese on top. If you’re feeling fancy, a little sprinkle of smoked paprika can add a pop of color.

Pop the baking dish in the oven and let it bake for about 35 minutes. You want to see the cheese bubbling and a golden crust forming. Be cautious not to over-bake, as your mac and cheese could end up dry and the pasta mushy. After baking, allow it to cool for about five minutes before serving.