You can use whatever cheese you like, (monterey jack, whole milk mozzarella, mild cheddar, extra-sharp cheddar cheese) as long as they aren't hard cheeses like aged gruyere or 1,000 day aged gouda. Keep wrapped in the fridge for up to 4 days.įor extra creaminess, use 8 ounces of cream cheese.Serve hot so the cheese is nice and creamy. Let the 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 pan for 35 minutes or until the macaroni and cheese is bubbly and the cheese is nicely browned. Sprinkle the top with a little more smoked paprika, if desired. Top the macaroni evenly with the rest of the cheddar cheese and colby jack cheese. Add the drained macaroni pasta and the milk-cheese-egg mixture into your prepared baking dish, stirring to make sure the cheese mixture is well distributed throughout the macaroni. Once satisfied with the seasoning, mix the eggs in until well incorporated with a wooden spoon. Do not add too much salt, since the 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 water, add in a large pinch of salt, and bring to a boil. Butter an 8x11 baking dish and set aside. 
Preheat oven to 350 degrees F (180 degrees C).
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