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.