Yield: 6 Servings.
8 ounces macaroni
1⅓ cups milk
1 (5-ounces) can evaporated milk
¼ cup (½ stick) butter
2 cups shredded mozzarella, divided
2 cups shredded Cheddar cheese, divided
1 cup sour cream
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dry mustard (optional)
1 cup (4-ounces) shredded mozzarella cheese
1 cup (4-ounces) shredded Cheddar cheese
Cook the macaroni in a saucepan of boiling water for 5 to 7 minutes. Drain, rinse, and drain well again. Move macaroni to a large bowl. Add the milk, evaporated milk, butter, 1 cup of mozzarella cheese, 1 cup of Cheddar cheese, sour cream, salt, pepper, and dry mustard and mix well. Pour into a slow cooker coated with nonstick cooking spray. Top with 1 cup mozzarella cheese and 1 cup Cheddar cheese. Cook on high for 2 hours or Low for 4 to 5 hours. This recipe may be doubled.
Additional recipes from Recipes of Note that appeared originally with this one:
Shrimp and Creamy Grits
Apple Spiced Brisket
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
