Preheat oven to 400F

Slice the top 1/3 of the garlic head off. Season the top and bottom of the garlic head with salt, pepper, and olive oil. Put the top back on.

Wrap the whole garlic head with foil to make a sealed packet. Put in the oven and roast for 30 minutes. Set aside.

Preheat the oven to 350 and grease an 8x11 baking dish

Fill a large pot with water and sprinkle with water. Bring to a boil. Add the macaroni and cook the pasta until just under al dente (follow cook times on the box and subtract 1 to 2 minutes). Drain the pasta and set aside.

Unpeel the roasted garlic and mash it into a paste. Add the paste to the heavy cream.

In a large bowl, mix 0.75 cup of the white cheddar cheese, 0.25 cup of the sharp yellow cheddar cheese, all of the gouda, American, mozzarella, provolone, and cream cheese (aka all the other other cheeses). Add the heavy cream and half and half.

Add the paprika, garlic powder, onion powder, mustard, salt and pepper (to taste). Taste the cheese mix for additional seasoning (don't over salt, the cheese will add saltiness). Add the eggs and mix well.

Add macaroni to the cheese blend and mix. Add the Mac and cheese to the prepared baking dish.

Sprinkle the leftover white cheddar and sharp yellow cheddar over the top.

Bake the Mac and cheese for 35 minutes until the top is golden brown and bubbly.

Let it cool for a few minutes before serving.