Creamy Southern Baked Mac n Cheese

• 1 T butter for buttering the pan
• 16 oz elbow macaroni, uncooked
• 10 cups water mixed with chicken Bouillon
• 8 oz sharp cheddar cheese shredded, save half for topping
• 8 oz colby jack cheese shredded, save half for topping
• 8 oz mozzarella cheese, shredded
• 8 oz American cheese, cubed
• 4 oz cream cheese, softened
• 1 cup half and half
• 1 cup heavy cream
• kosher salt and freshly cracked black pepper to taste
• ½ teaspoon smoked paprika
• 1-2 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• 2 large eggs

Instructions

• Preheat oven to 350º. Butter a 9X13-inch baking dish and set aside.
  
  
• Fill a large stockpot or dutch oven halfway with chicken broth (or water and 1 tablespoon salt if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
  
  
• While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar, half of the colby jack, all of the mozzarella, all of the American cheese, and all of the cream cheese in a large mixing bowl.
  
  
• 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. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
  
  
• Pour the macaroni mixture into the baking dish and spread evenly.
• Top with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
  
  
• Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
• Let the baked macaroni and cheese cool for about 5 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
• Keep in an airtight container in the fridge for up to 4 days.