Preheat your oven to 350°F (180°C) and butter an 8x11 or 9x13 inch baking dish.

In a large pot, bring chicken broth to a boil and add the elbow macaroni. Cook for about 6-7 minutes until just under al dente.

In a mixing bowl, combine half-and-half, heavy cream, half of the sharp cheddar and colby jack cheeses, mozzarella, American cheese, and cream cheese. Whisk until smooth.

Fold the drained macaroni into the cheese mixture and whisk in the eggs.

Pour the mixture into the baking dish, topping with remaining cheeses and a dusting of smoked paprika.

Bake for about 35 minutes until bubbling and golden brown.

Let it rest for about 5 minutes before serving.