Bring water, chicken bouillon, and salt to a boil. Add pasta and cook until al dente, about 8 minutes.
Drain pasta and toss with 4 tbsp butter.
In a separate bowl, whisk together half and half, sour cream, and eggs. Season with spices.
Layer half the pasta in a greased baking dish, top with half the cheddar cheese, then pour in the custard mixture. Top with remaining pasta, cheddar cheese, and a drizzle of half and half.
Bake at 350°F for 30-40 minutes, until golden brown and bubbly.
