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.
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
A Forsyth County chef grew up working in his family’s seafood restaurants, but he dreamed of running a steakhouse. Now, his grill has become a neighborhood staple.