• Preheat the oven to 350 degrees F or 177 degrees C.
• Shred your cheeses. I highly recommend using block cheeses and shredding them yourself. Most pre-shredded cheeses at the store contain an anti-caking agent that makes it harder for the cheeses to melt.
• Add water to a large pot and boil noodles per package instructions. But first, generously season that water honey. I like to use garlic powder, salt, and pepper. The more flavor in the water the better the noodles will taste once cooked. I prefer to cook my noodles al dente. This way the noodles won’t get mushy. Nobody has time for that.
• Drain the noodles and place them in a bowl and set aside.
• Melt 3 tbsp of unsalted butter on medium heat in a saucepan.
• Once butter is melted, Add the 3 tbsp of all purpose flour and mix together. This is the base for your cheese sauce.
• Now remove the saucepan from the heat and add in the 1 cup of warmed half n half. Mixing until the sauce becomes smooth.
• Return the saucepan to the heat and Add 1 cup of shredded sharp cheddar cheese and continue to stir until well incorporated.
• Pour the cheese sauce over the macaroni noodles and gently mix to coat all the noodles.
• Add to a large bowl the 1 ½ cups of whole milk, 1 can of evaporated milk, 1 cup of colby jack cheese, ½ cup of mozzarella, and ½ cup of gouda cheese.
• Place macaroni noodles in a baking dish and pour the milk/cheese mixture over the noodles using a spoon to fully incorporate.
• Taste mixture and add more salt and pepper if needed.
• Here’s the fun part. Add the beaten eggs and use either your hands or a spatula to combine. I like to put on gloves and use my hands to fully combine. But a spatula works just fine as well.
• Add the remaining gouda, sharp cheddar and colby jack cheeses to the top of the dish.
• Bake for 30-35 mins until all the cheese is melted to golden brown perfection.
• Wait 5-10 mins to allow the dish to rest and Viola!, Serve and enjoy.

Optional Instructions: In a small bowl mix together the 1 cup of panko, 1 tbsp of avocado oil and ¼ tsp of salt. Pour the mixture over the shredded cheeses and bake in the oven for 30-35 mins. This adds a nice little crust of texture to the baked mac n cheese.