photograph by iStock/svariophoto

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.

Recipes of Note: A collection of recipes from the Greensboro Symphony GuildAdditional recipes from Recipes of Note that appeared originally with this one:
Shrimp and Creamy Grits
Apple Spiced Brisket

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