Boil macaroni noodles el dente.
Drain noodles and set aside.
In a large pot pour in heavy cream and simmer on medium heat for 10 minutes. Stir repeatedly so it does not burn.
Add evaporated milk and sweetened condensed milk to pot. Simmer for an additional 5-7 minutes.
Add gruyere cheese untill melted, stiring constantly.
Add shredded cheddar cheese and stir until well incorporated and melted.
Add velveeta cheese cube and stir until melted and turn down heat to medium low.
Season cheese with seasoning salt, pepper and paprika for color. (Add more or less based on personal preference)
Butter a 10x12 4" deep baking dish
Pour cooked noodles in to buttered baking dish.
Pour 1/2 of the cheese sauce over macaroni and stir completely and then add the remaining cheese sauce and stir.
Sprinkle shredded sharp cheddar and colby jack cheese over top of the macaroni and sprinkle with paprika for color.
Broil uncovered until top cheese is melted and golden brown.
