Step by step

Method

13 steps

1. 1

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

2. 2

   Preheat oven to 350 degrees.

3. 3

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

4. 4

   Combine the melted/softened butter, half and half, eggs, sour cream, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.

5. 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.

6. 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.)

7. 7

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

8. 8

   Let it stand for 10 minutes prior to serving.

9. 9

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

10. 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.

11. 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.

12. 12

    Add the creamy egg mixture and stir to combine.

13. 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.