Step 1: Preheat and Prep

• Preheat your oven to 350°F (180°C). Butter a 9x13 or 8x11-inch baking dish and set aside.

Step 2: Cook the Pasta

• In a large pot, bring chicken broth to a boil. Add elbow macaroni and cook until just under al dente—you don’t want it too soft since it will finish cooking in the oven. Drain and set aside.

Step 3: Mix the Cheese Sauce

In a large bowl, combine:

• Half of the cheddar cheese
• Half of the colby jack cheese
• All of the mozzarella
• Cubed American cheese
• Cream cheese
• Half and half
• Heavy cream
• Mix well until smooth and creamy.

Step 4: Season the Sauce

• Stir in smoked paprika, garlic powder, onion powder, mustard powder, and salt and pepper. Taste the mixture before adding salt, as the cheese already brings saltiness.

Step 5: Combine Pasta and Eggs

• Stir the cooked macaroni and two beaten eggs into the cheese mixture. Mix until everything is evenly coated and combined.

Step 6: Assemble the Dish

• Pour the macaroni mixture into the prepared baking dish and smooth the top. Sprinkle the remaining cheddar and colby jack cheeses on top. Add a dusting of smoked paprika for color and flavor.

Step 7: Bake

• Bake uncovered for 35 minutes, or until the cheese is bubbly and golden brown on top. Be careful not to overbake, or the pasta may become mushy and the sauce dry.

Step 8: Cool and Serve

• Let the mac and cheese sit for 5–10 minutes before serving. This helps the custard set and makes for cleaner slices.