Preheat oven to 400 F. Cook macaroni according to package directions.
Meanwhile, in a 12 inch cast-iron skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towel. Discard drippings, reserving 1 T. in pan.
Drain cooked macaroni; add to drippings in cast iron skillet. Stir in shredded cheeses and cream cheese; cook and stir until cheese is melted.
In a small bowl, whisk together 2 eggs, 1 cup milk, green onions, 1/2 tsp. salt and 1/4 tsp pepper. Pour into skillet with macaroni and cheese and cook until slightly thickened 2-3 minutes. Remove from heat.
Reserve 1/4 cup of bacon; sprinkle the remaining bacon over macaroni.
Place remaining 4 eggs, 2 cups milk, 1/2 tsp. salt, 1/4 tsp. pepper, cornbread mix, and paprika into a blender. Cover and process until smooth. Pour over bacon in skillet.
Bake in preheated oven until puffed and golden brown, approximately 30 minutes. Let stand 10 minutes before serving. Sprinkle with remaining 1/4 cup of bacon and additional green onions and serve.