Heat oven to 350°F.
Salt a large pot of water generously and bring to a boil.
Cook macaroni according to bag, until a little under al dente. Drain in colander and rinse under cold water. Set aside.
Whisk milk and eggs in a large bowl. Add in cooked macaroni, 2 cups of your extra-sharp Cheddar, melted butter, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and 1 Tbsp of Crystal Hot Sauce. Stir well until combined.
In an even layer, add half the macaroni mixture to a 9-by-13-inch baking dish. Sprinkle 1 1/2 cups Colby Jack on top. Layer the remaining macaroni mixture on top. Cover with foil and bake on the middle rack of the oven for 20 minutes.
Remove from oven. Carefully remove and discard the foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack for about 3 to 5 minutes (until cheese starts to brown in spots.) Watch closely to prevent burning.
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture will firm up as it cools.) Serve warm.