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.
Add the fontina cheese and macaroni; grind fresh black pepper over the top if desired. Gently stir to coat evenly.
Sprinkle parmesan cheese on top. Cover and cook on high for 30 minute
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.58 Kcal (530 kJ)
Calories from fat	67.58 Kcal
		% Daily Value*
Total Fat	7.51g	12%
Cholesterol	45.37mg	15%
Sodium	202.64mg	8%
Potassium	66.64mg	1%
Total Carbs	8.06g	3%
Sugars	1.3g	5%
Dietary Fiber	0.27g	1%
Protein	6.8g	14%
Iron	0.4mg	2%
Calcium	123.8mg	12%

Amount Per 100 g
Calories	258.84 Kcal (1084 kJ)
Calories from fat	138.2 Kcal
		% Daily Value*
Total Fat	15.36g	12%
Cholesterol	92.77mg	15%
Sodium	414.39mg	8%
Potassium	136.27mg	1%
Total Carbs	16.49g	3%
Sugars	2.66g	5%
Dietary Fiber	0.56g	1%
Protein	13.91g	14%
Iron	0.8mg	2%
Calcium	253.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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