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Cook the elbow macaroni noodles according to package instructions.
In a saucepan, melt the butter over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes.
Gradually whisk in the milk and heavy cream, and cook until thickened.
Remove from heat and stir in the Velveeta, medium cheddar, sharp cheddar, and smoked gouda cheeses until melted and smooth.
Stir in the beaten eggs.
Add the cooked macaroni noodles and toss to coat.
Transfer the mixture to a greased baking dish.
Sprinkle the top with the Hey Grill Hey Beef Rub.
Bake at 350°F for 30-40 minutes, or until golden brown and bubbly.