First Step: Prep and Cook the Pasta Preheat your oven to 350°F (175°C) and generously butter an 8×11 or 9×13-inch baking dish. Bring the chicken or vegetable broth to a boil in a large pot. Add the elbow macaroni and cook until just under al dente; then drain well and set aside.

Second Step: Make the Cheese Mixture In a large mixing bowl, combine half the sharp cheddar, half the Colby jack, all the mozzarella, American cheese cubes, and warmed cream cheese. Stir in half and half, heavy cream, smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper. Mix thoroughly to form a rich, custard-style cheese base.

Third Step: Combine Pasta and Eggs Add the cooked macaroni and eggs to the cheese mixture. Gently fold everything together until the pasta is fully coated and the mixture is homogeneous. The eggs will help set the custard when baked.

Fourth Step: Assemble and Top Pour the macaroni and cheese mixture evenly into the buttered baking dish. Sprinkle the remaining sharp cheddar and Colby jack cheeses on top for a golden, bubbly crust. Optionally, dust with a little extra smoked paprika for color and flavor.

Final Step: Bake and Rest Bake uncovered for 35 to 40 minutes or until the topping is bubbly and golden brown but the interior remains creamy. Avoid overbaking to prevent drying out. Remove from the oven and let the dish rest for 5 to 15 minutes to allow the custard to set perfectly before serving.