Note: The butter, half and half, sour cream, and cheeses should be close to room temperature prior to being added to the macaroni.
Oven Baked Method:
Preheat oven to 350 degrees.
Boil the macaroni until al dente, according to package instructions.
Combine the melted/softened butter, half and half, eggs, sour cream, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.
Drain the macaroni and return it to the warm pot you boiled it in. Add the cream cheese, cheddar, and American cheese. Use a silicone spatula and stir to combine.
Add the creamy egg mixture and stir to combine. (Paula Deen pours it over the top of the cheesy macaroni once it's in the casserole dish, I like to mix with the macaroni first.)
Transfer to a greased 9x13 casserole dish. Bake for 40-45 minutes.
Let it stand for 10 minutes prior to serving.
Crock Pot Method:
Cook the macaroni for 1-2 minutes less than instructed on package so the macaroni doesn't become mushy.
Combine the melted/softened butter, half and half, eggs, sour cream, half and half, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.
Drain the macaroni and return it to the warm pot you boiled it in. Add the cream cheese, cheddar, and American cheese. Use a silicone spatula and stir to combine.
Add the creamy egg mixture and stir to combine.
Transfer to a lightly greased Crock Pot. Heat on low for 2-3 hours hours, then switch to warm, and serve! Stir occasionally as it cooks if you're able.
Notes
Make-Ahead Method For Baked OR Crock Pot Mac and Cheese:
Cook the Pasta no more than Al Dente.
Immediately rinse the cooked pasta with cold water to halt the cooking process and rid it of extra starch.
Combine all remaining ingredients in a saucepan and whisk together over medium heat until well-combined and smooth. Let it cool until it's just warm to the touch.
Combine the cooled macaroni and sauce. Store in the fridge for up to two days, covered.
Add it to a casserole dish or Crock Pot and proceed as instructed. Note that you may have to cook it a tad longer since its starting off cold.
Using Eggs in Macaroni and Cheese
Southern-Style macaroni and cheese recipes such as this one typically call for using eggs. The purpose of the eggs is to create a custard-like consistency. This method is used instead of creating a roux. Be warned that some people love the eggs, and others aren't a fan of the texture.To skip the eggs and make this recipe with a roux:
Use an additional cup of half and half to make 2 cups total.
Melt 3 Tablespoons unsalted butter in a saucepan over medium heat.
Add 3 Tablespoons of flour and whisk until the consistency is that of a paste.
Slowly add 1/2 cup half and half. Whisk until combined. Gradually add the remaining 1+ 1/2 cups until combined.
Continue to heat, whisking occasionally for about 10 minutes to allow it to thicken.
Remove from heat, combine with remaining ingredients, add to warm macaroni and bake.
You can also combine 1 cup of crushed Ritz crackers + 2 TBS Butter and bake that on top for the last 10 minutesIf you don't have unsalted butter, you can use salted butter and skip the salting step.