Bring water to a boil in a large pot.
Once the water is boiling add the pasta to the pot.
Cook the pasta for about 2 minutes.
Drain and rinse pasta with cold water to prevent the pasta from overcooking.
Mix together the eggs, sour cream, half and half, buttermilk, salt, pepper, paprika, garlic powder, onion powder, and sour cream in a large bowl. Then, add the cheeses (except one cup of the sharp cheddar) to the mixture, and mix well
Add the cooked pasta to the mixture and stir all the ingredients together.
Place the macaroni mixture in the foil pans.
Top the macaroni mixture with the reserved cheddar cheese. Lightly season the top of the macaroni mixture with additional fresh cracked black pepper.
Cover the tops with foil and freeze.
When ready to bake. Remove from freezer and cook the pan of macaroni and cheese for about one hour to one hour and 30 minutes (or until the macaroni and cheese is heated through) in a 350 degree heated oven. Start checking at the one hour mark.
Your macaroni and cheese is done when your macaroni and cheese is completely heated through and it has a nice creamy texture when you scoop out a spoon of the casserole.