In a large pot, bring 2 quarts or more of water to a boil. Add 1 Tablespoon salt, then stir in the macaroni. Cook until al dente, following suggested cooking time on the package. Drain, then rinse with warm running water.
In a large mixing bowl, stir together the cheddar, Parmesan, fontinella or mozzarello and the chives. Add the macaroni and mix well.
With 1 Tablespoon of the butter, grease a 2 1/2 or 3 quart deep baking dish. Add the macaroni mixture.
In the mixing bowl, stir together the eggs, half and half, pepper, paprika and 1/2 teaspoon of salt. Pour evenly over the macaroni.
In a small bowl, toss together the bread crumbs and Romano cheese. Sprinkle them evenly over the macaroni and dot with the remaining butter.
Bake the macaroni and cheese until bubbly and golden, about 30 minutes. Serve immediately.