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.
print it
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
