Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve.Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry. Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned.Sprinkle the top with a little more smoked paprika, if desired. Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese.Pour the macaroni mixture into the baking dish and spread evenly.Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor.While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.Once just under al dente, drain the pasta. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Add in elbow macaroni and cook until just under al dente, according to package directions.
Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don't have broth), and bring to a boil.Butter an 8 by 11 or 9 by 13-inch baking dish and set aside. Preheat oven to 350 degrees F (180 degrees C).
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