Oven Baked Method:

1. Preheat the oven to 350°F (175°C).
2. Boil macaroni according to package directions 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 well combined.
4. Add cream cheese, cheddar cheese, and American cheese to the drained macaroni. Stir to combine.
5. Pour the egg mixture into the macaroni and cheese. Stir again to mix.
6. Transfer the mixture to a greased 9×13-inch casserole dish.
7. Bake for 40-45 minutes, or until bubbly and golden.
8. Let stand for 10 minutes before serving.

Crock Pot Method:

1. Cook macaroni 1-2 minutes less than package instructions. Drain and set aside.
2. In a large bowl, whisk together melted butter, half and half, eggs, sour cream, salt, pepper, and cayenne pepper.
3. Stir in the cream cheese, cheddar cheese, and American cheese with the drained macaroni.
4. Add the egg mixture to the pasta and stir to combine.
5. Transfer the mixture to a greased Crock Pot. Heat on low for 2-3 hours, stirring occasionally. Switch to warm once done.

Make-Ahead Method:

1. Cook pasta until al dente and rinse with cold water to cool.
2. In a saucepan, combine melted butter, half and half, eggs, sour cream, salt, pepper, and cayenne. Whisk over medium heat until smooth.
3. Cool the sauce until warm, then combine with the cooled macaroni. Store in the fridge for up to 2 days.
4. When ready to cook, transfer to a greased casserole dish or Crock Pot and cook as instructed.

Optional Topping:

1. Combine 1 cup crushed Ritz crackers with 2 tablespoons melted butter.
2. Sprinkle over the mac and cheese during the last 10 minutes of baking for a crunchy topping.

Substitution: Use salted butter and skip the added salt if you prefer.