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. Remove to a large bowl. Add the milk, evaporated milk, butter, 1 cup of mozzarella cheese, 1 cup of Cheddar cheese, the sour cream, salt, pepper, and dry mustard and mix well. Pour into a slow cooker coated with nonstick cooing 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:
Sweet Potatoes with Roasted Honey Vinaigrette
Shrimp and Creamy Grits
Apple Spiced Brisket

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