Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
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.
Don’t just drink your Cheerwine — eat it, too! From cakes to pies to cocktails, you can incorporate this crimson Tar Heel treasure into your next kitchen creation.
Local NC Cooperative Extension experts preserve cherished recipes and introduce kids to the thrill of summer camp — and that’s just a taste of what they provide to their communities.
One of our state’s most common fishes has a rare talent. In the fresh, clear waterways of the mountains and Piedmont, bluehead chubs build nests for their young, stone by tiny stone.