Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just tender. Keep it slightly firm because baking continues the cooking process.

Pour the cooked pasta into a colander and drain thoroughly. Do not rinse the pasta because its natural starch helps the creamy cheese mixture stick.

Return the hot macaroni to the pot. Add the butter and stir gently. Let the butter melt completely and coat every piece of pasta evenly.

Shred the cheddar, Monterey Jack and mozzarella before mixing. Freshly shredded cheese melts more smoothly. It also creates a creamier texture than many pre-shredded options.

Whisk the eggs, whole milk, evaporated milk, and sour cream together. Add salt, pepper, garlic powder and paprika. Mix until everything is smooth and well combined.

Add the warm macaroni to the prepared milk mixture. Stir gently until the pasta is completely coated. Take care not to crush or break the noodles.

Fold the shredded cheeses into the macaroni mixture. Keep some cheddar aside for the topping. Stir gently until the cheese is spread evenly throughout the pasta.

Preheat your oven to 350°F. Grease a 9-by-13-inch baking dish with butter. Spread the macaroni mixture evenly across the dish.

Sprinkle the remaining cheddar and Parmesan over the macaroni. Drizzle melted butter over the surface. Finish with a light sprinkle of paprika for extra color.

Place the dish in the preheated oven. Bake for 30 to 35 minutes. The cheese should become golden and bubbly while the center remains creamy.

Remove the baking dish carefully from the oven. Let the macaroni rest for five to ten minutes. This helps the cheese sauce settle before serving.

Spoon the baked macaroni onto serving plates. Try to include some creamy pasta and golden topping. Serve immediately while the cheese remains warm and delicious.