Preheat your oven to 350ºF (180ºC) and butter a 3-quart baking dish.

In a large pot, boil chicken broth or salted water. Add elbow macaroni and cook until just under al dente, about 6-7 minutes. Drain and set aside.

In a mixing bowl, combine half and half, heavy cream, sharp cheddar, Colby Jack, mozzarella, American cheese, and cream cheese. Whisk until smooth.

Stir in smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and black pepper. Adjust seasoning as necessary.

Fold the cooked macaroni into the cheese sauce, then beat the eggs in a separate bowl and mix into the mixture.

Pour the pasta and cheese mixture into the baking dish and top with remaining cheeses and a sprinkle of smoked paprika.

Bake for 35 minutes until bubbly and golden brown on top.

Let rest for 5 minutes before serving.