Oven Baked Method

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

Crock Pot Method

1. Cook the macaroni 1-2 minutes less than package instructions.
2. In a bowl, combine melted butter, half and half, eggs, sour cream, salt, pepper, and cayenne. Whisk until combined.
3. Drain the macaroni and return to the pot. Add cream cheese, cheddar cheese, and American cheese. Stir to combine.
4. Add the egg mixture and stir to combine.
5. Transfer to a greased Crock Pot and heat on low for 2-3 hours, then switch to warm. Stir occasionally.

Make-Ahead Method

1. Cook the pasta until al dente, then rinse with cold water.
2. In a saucepan, combine the remaining ingredients and whisk over medium heat until smooth. Cool until warm.
3. Combine cooled macaroni and sauce. Store in the fridge for up to two days.
4. When ready to cook, add the mixture to a casserole dish or Crock Pot and follow the baking or Crock Pot instructions.

Using Eggs in Mac and Cheese
Southern-style mac and cheese often uses eggs for a custard-like consistency. This replaces a roux. To skip eggs and use a roux:

1. Use 2 cups of half and half.
2. Melt 3 tablespoons of unsalted butter, then add 3 tablespoons of flour and whisk until a paste forms.
3. Slowly add 1/2 cup of half and half, whisking continuously. Gradually add the remaining half and half.
4. Heat and whisk occasionally for 10 minutes until thickened.
5. Remove from heat, combine with other ingredients, and add to macaroni before baking.