Preheat your oven to 350°F (180°C) and butter a baking dish (either 8×11 or 9×13 inches).
Cook the elbow macaroni in boiling chicken broth until slightly less than al dente. Drain well.
In a large mixing bowl, combine the half and half, heavy cream, half of each cheese (cheddar and Colby Jack), and all of the mozzarella, American, and cream cheeses.
Season with smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper, adjusting to taste.
Stir in the undercooked macaroni and eggs, ensuring even distribution.
Pour the mixture into the prepared dish, topping with the remaining cheddar and Colby Jack.
Bake for 35 minutes, watching for a bubbly and golden-brown cheese crust.
Allow to cool briefly before serving, ensuring optimal creaminess.
Notes
Substitute half and half with evaporated milk if needed.
Explore different cheese combinations, avoiding hard cheeses for best melting quality.
For extra creaminess, add more cream cheese.
