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Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
Shred the cheeses and toss them together.
Melt the salted butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, whisking frequently.
Pour in about 2 cups of the half and half, whisking constantly. Add the remaining half and half and whole milk. Continue cooking over medium heat, whisking often, until the sauce thickens.
Remove from the heat and stir in the shredded cheeses until completely melted.
Add the black pepper, garlic powder, and paprika. (Salt if needed)
Add the sauce into the pot with the drained pasta.
Crack the eggs in the pot and mix in. Return to low heat for a few minutes, until the sauce is hot and the eggs are fully cooked. (Do not boil) & enjoy!!