Preheat your oven to 350°F (180°C). Grab an 8-by-11 or 9-by-13-inch baking dish and butter it generously. This will cleverly prevent your cheesy creation from sticking. Set it aside while you prepare your pasta.

In a large stockpot or Dutch oven, fill it halfway with chicken broth mixed with water. Bring it to a rolling boil. Once boiling, toss in the elbow macaroni. You want to cook it just below al dente—don't overdo it, as it will further bake in the oven. After draining the pasta, set it aside.

While the pasta is cooking, take a large mixing bowl and add half of the shredded sharp cheddar and colby jack cheeses. Dump in the mozzarella, cubed American cheese, and the soft cream cheese. Then pour in the half-and-half and heavy cream. Use a wooden spoon to mix this all together blissfully until it's well combined.

Now the fun part! Add in the smoked paprika, garlic powder, onion powder, mustard powder, and season with kosher salt and freshly cracked black pepper. Remember, taste as you go. The cheese will bring some saltiness to the dish as it bakes, so be light-handed with it at this stage. Stir well to ensure a lovely mix of flavors.

Pour the slightly cooled, drained macaroni into the cheese mixture. Crack in the two large eggs and stir until everything is beautifully combined. You want to see the macaroni fully coated in that cheesy goodness.

Transfer the macaroni and cheese mixture into your buttered baking dish. Spread it evenly to make sure each scoop bakes nicely. Top it off with the reserved cheese—both cheddar and colby jack for that dazzling golden crust. If you fancy an extra kick, a sprinkle of smoked paprika on top wouldn’t hurt.

Pop the dish into the oven and bake for about 35 minutes. Watch for that irresistible bubbly, golden perfection. Allow it to cool for about 5 minutes before diving in—this will prevent anyone from getting too burnt by the ooey-gooey goodness!