Oven Baked Method:

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

Crock Pot Method:

1. Cook macaroni 1-2 minutes less than the package instructions, then drain.
2. In a bowl, combine melted butter, half and half, eggs, sour cream, salt, pepper, and cayenne. Whisk until fully combined.
3. Drain macaroni and return to pot. Add cream cheese, cheddar cheese, and American cheese. Stir to combine.
4. Add the egg mixture to the pasta 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 pasta until al dente, then rinse with cold water.
2. In a saucepan, combine the remaining ingredients and whisk over medium heat until smooth. Let it cool until warm.
3. Combine the cooled macaroni and sauce. Store in the fridge for up to two days.
4. To finish, transfer to a casserole dish or Crock Pot and cook according to your chosen method.

Optional Topping:

1. Combine 1 cup of crushed Ritz crackers and 2 tablespoons of melted butter.
2. Bake on top of the mac and cheese for the last 10 minutes of cooking.