Preparation

• Preheat the oven to 180°C. Butter a 23 x 33 cm baking dish and set aside.
  1 tablespoon butter
• Bring the chicken broth (or salted water) to a boil. Add the macaroni and cook until just shy of al dente, then drain.
  2.4 liters chicken broth, 450 g elbow macaroni
• In a large bowl, combine the half-and-half, heavy cream, half of the cheddar, half of the Colby Jack, all of the mozzarella, the American cheese, and the cream cheese.
  240 ml half-and-half, 240 ml heavy cream, 225 g aged cheddar, 225 g Colby Jack, 225 g mozzarella, 225 g American cheese, 115 g Philadelphia-style cream cheese
• Add the smoked paprika, garlic powder, onion powder, mustard powder, salt, and black pepper. Mix well, taste, and adjust the seasoning lightly if needed.
  0.5 teaspoon smoked paprika, 1-2 teaspoons garlic powder, 1 teaspoon onion powder, 0.5 teaspoon mustard powder, salt, black pepper
• Stir in the cooked macaroni, then mix in the eggs.
  2 eggs
• Transfer to the baking dish and spread evenly. Sprinkle with the remaining cheddar and Colby Jack, plus a little smoked paprika if desired.
• Bake for about 35 minutes, until the top is golden and bubbling, without overbaking.
• Let rest for about 5 minutes, then serve hot.