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Preheat your oven to 350°F (180°C) and butter a baking dish (either 8×11 or 9×13 inches).
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Cook the elbow macaroni in boiling chicken broth until slightly less than al dente. Drain well.
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In a large mixing bowl, combine the half and half, heavy cream, half of each cheese (cheddar and Colby Jack), and all of the mozzarella, American, and cream cheeses.
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Season with smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper, adjusting to taste.
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Stir in the undercooked macaroni and eggs, ensuring even distribution.
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Pour the mixture into the prepared dish, topping with the remaining cheddar and Colby Jack.
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Bake for 35 minutes, watching for a bubbly and golden-brown cheese crust.
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Allow to cool briefly before serving, ensuring optimal creaminess.
