Bring a large saucepan of salted water to a boil over medium heat. Add the macaroni and cook to al dente. Drain in a colander.
Whisk together the smoked paprika, garlic powder, hickory smoked salt, mustard powder, nutmeg, and marjoram. Set aside.
Return the saucepan to the stovetop and add evaporated milk to warm. Whisk in the spices and stir in the cheese, a handful at a time, until melted and smooth. Stir in the drained pasta and cook until creamy and hot. Transfer the macaroni to a serving bowl and sprinkle with chives before serving.
Recipe courtesy of Janet Johnston