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Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and set aside.
Make the cheese sauce: In a saucepan, melt the Velveeta cheese with ½ cup of milk over medium heat. Stir until smooth and creamy. Once melted, add the remaining ½ cup of milk, melted butter, garlic powder, and paprika. Stir to combine.
Combine eggs and cheese sauce: In a separate bowl, beat the two large eggs. Gradually add them to the cheese sauce, stirring constantly to avoid scrambling the eggs.
Combine macaroni and sauce: In a large mixing bowl, combine the cooked macaroni and the cheese sauce. Stir until the pasta is evenly coated.
Bake: Preheat your oven to 350°F (175°C). Pour the macaroni mixture into a greased 9x13-inch baking dish. Top with shredded cheddar cheese. Bake for 25-30 minutes, or until the top is golden and bubbly.
Serving and Storage Tips:
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