2 cups uncooked elbow macaroni
8 ounces cheddar cheese, shredded
8 ounces white American cheese, shredded
1 cup whole milk
½ cup sour cream
2 eggs
¼ cup unsalted butter, melted
1 teaspoon Texas Pete (optional)
½ teaspoon salt
Preheat oven to 350°. Grease 9 x 13-inch baking dish; set aside. Cook macaroni according to box directions; drain. Return to saucepan. While macaroni is hot, add cheeses, and stir well. Spread macaroni mixture in the baking dish. Whisk milk, sour cream, eggs, butter, Texas Pete, and salt together in a bowl. Pour over macaroni. Bake for 35 to 40 minutes or until golden brown and bubbling.
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Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
