Preheat oven to 350 degrees.

Cook the macaroni in boiling salted water until it reaches al dente; drain the macaroni and pour into the baking casserole dish.

Add in one stick of butter to the macaroni; stir until it dissolves completely in the pasta and set aside.

Heat a heavy duty/deep non-stick pan on med-hi heat and melt 1 stick of butter. Add the flour and cook the roux until raw flour is gone and is thickened (1-2 minutes).

Add 1.5 cups of cold milk, continuously mixing the entire time. Also add 1 cup of ½ and ½ at this time.

Add the following cheeses: cream cheese, Monterrey jack, mozzarella, Velveeta, white cheddar cheese, and 1 of the bags of the cheddar cheese. Mix well on med-low heat.

Add the sour cream; mix it in very well. Proceed to add all of the seasonings and the sweetened condensed milk. Stir until cheese starts pulling off from the sides.

Add the last half cup of whole milk. Stir to mix in well (cheese sauce should still be thick). Remove from heat and set aside.

Pour the scrambled eggs into the macaroni and mix well to ensure the eggs completely coat the pasta.

Add batches of the cheese sauce on top of the macaroni and stir completely and carefully. Do not fret if some cheese sauce is left over—save it for another time!

Smooth out the mac n cheese in the casserole dish; add the last bag of sharp cheddar cheese on top and even it out.

Cut up the ½ stick of butter and sprinkle it on top of mac and cheese. Bake for 45 mins.

Let it cool for 10-15 mins.