Slow Baked Macaroni & Cheese

• 1 1/2 cups milk
• 1 (12 ounce) can evaporated milk
• 3 large eggs
• 1/4 cup melted butter
• 1/2 teaspoon salt
• 3 cups shredded italian Fontina cheese (12 oz)
• 1/2 lb elbow macaroni
• 1/2 cup grated parmesan cheese

1. Spray bottom and sides of the inside of a 3 qt slow cooker with non-stick spray or grease with olive oil. Combine milk, evaporated milk, eggs, butter and salt in the slow cooker and whisk until smooth.
2. Add the fontina cheese and macaroni; grind fresh black pepper over the top if desired. Gently stir to coat evenly.
3. Sprinkle parmesan cheese on top. Cover and cook on high for 30 minute
4. Reduce temperature to low and cook for 2 to 2 1/2 hours, until custard is set in the middle and pasta is tender. The macaroni and cheese may sit in the cooker on the "keep warm" setting for 30 min before serving.

milk, milk, eggs, butter, salt, shredded italian fontina cheese, elbow macaroni, parmesan cheese

Taken from www.food.com/recipe/slow-baked-macaroni-cheese-349326 (may not work)