Start by preheating your oven to 350°F and greasing an 8x11 or 9x13 inch baking dish.

In a large pot, bring the chicken broth or water to boil; then cook the elbow macaroni until just before it’s al dente according to package instructions. Drain well after cooking.

In a separate mixing bowl, mix together the half and half, heavy cream, half of both cheddar and Colby jack cheeses, along with all the mozzarella, American cheese, and cream cheese using a wooden spoon.

Season the mixture with smoked paprika, garlic powder, onion powder, mustard powder, and add kosher salt and pepper to taste. Stir thoroughly and adjust seasoning as necessary.

Combine the drained macaroni and eggs into the cheese mixture, ensuring everything is mixed evenly.

Pour the mac and cheese mixture into the prepared baking dish and distribute it evenly. Top generously with the remaining cheddar and Colby jack cheeses, adding a sprinkle of smoked paprika for garnish if desired.

Bake in the oven for around 35 minutes or until the cheese is bubbling and golden. Avoid over-baking to prevent the macaroni from becoming mushy.

Allow the baked mac and cheese to cool for approximately 5 minutes before serving, then enjoy it while hot for the creamiest experience!

Store any leftovers in an airtight container in the refrigerator for up to 4 days.