Step 1

Note: The butter, half and half, sour cream, and cheeses should be close to room temperature prior to being added to the macaroni.

Step 2

Preheat oven to 350 degrees.

Step 3

Boil the macaroni until al dente, according to package instructions.

Step 4

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.

Step 5

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.

Step 6

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.)

Step 7

Transfer to a greased 9x13 casserole dish. Bake for 40-45 minutes.

Step 8

Let it stand for 10 minutes prior to serving.

Step 9

Cook the macaroni for 1-2 minutes less than instructed on package so the macaroni doesn't become mushy.

Step 10

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.

Step 11

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.

Step 12

Add the creamy egg mixture and stir to combine.

Step 13

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.