Oven Baked Method:

1. Preheat the oven to 350°F (175°C).
2. Boil the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine melted butter, half-and-half, eggs, sour cream, salt, pepper, and cayenne pepper. Whisk until smooth and well combined.
4. Drain the macaroni and return it to the pot. Add cream cheese, cheddar, and American cheese. Stir to combine.
5. Pour the egg mixture over the pasta and stir to combine.
6. Transfer the mixture to a greased 9×13 inch casserole dish and bake for 40-45 minutes until the top is golden and bubbly.
7. Let stand for 10 minutes before serving.

Crock Pot Method:

1. Cook the macaroni 1-2 minutes less than the package instructions. Drain and set aside.
2. In a large bowl, combine melted butter, half-and-half, eggs, sour cream, salt, pepper, and cayenne. Whisk until smooth.
3. Return the macaroni to the pot, then add cream cheese, cheddar, and American cheese. Stir to combine.
4. Add the egg mixture to the macaroni and stir until everything is well mixed.
5. Transfer to a greased Crock Pot and cook on low for 2-3 hours. Stir occasionally.
6. Once cooked, switch the Crock Pot to the warm setting and serve.

Make-Ahead Method:

1. Cook the macaroni until al dente, then rinse with cold water to stop the cooking process.
2. In a saucepan, combine the remaining ingredients (butter, half-and-half, eggs, sour cream, salt, pepper, and cayenne). Whisk over medium heat until smooth and warm.
3. Once the sauce has cooled slightly, combine it with the cooled macaroni. Store in the fridge for up to two days.
4. When ready to cook, transfer the mixture to a greased casserole dish or Crock Pot and follow the oven or Crock Pot instructions to heat through.

Using Eggs in Macaroni and Cheese:

• Southern-style mac and cheese often uses eggs to create a custard-like consistency, replacing the need for a roux. If you prefer a roux, follow the alternative instructions below.

To Skip Eggs and Use a Roux:

1. Use 2 cups of half-and-half.
2. Melt 3 tablespoons unsalted butter in a saucepan, then add 3 tablespoons flour to make a paste.
3. Slowly add 1/2 cup of half-and-half, whisking continuously. Gradually add the remaining half-and-half.
4. Heat the mixture, whisking occasionally, for about 10 minutes until it thickens.
5. Remove from heat, combine with other ingredients, and bake as instructed.

Optional Topping:

1. Combine 1 cup crushed Ritz crackers and 2 tablespoons melted butter.
2. Sprinkle over the top of the casserole and bake for the last 10 minutes to add a crunchy topping.