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Ingredients
- 3/4 Cups Milk
- 6 Oz. Evaporated Skim milk
- 1 /2 Large Eggs
- 2 Tbsp Butter, melted
- 1/4 tsp Salt
- 6 oz. Shredded Fontina Cheese (1 1/2 Cups)
- 1/4 lb Elbow Macaroni or Mini Penne, Parcooked and drained
- Freshly ground Black Pepper to taste
- 1/4 Grate Parmesan cheese
Details
Servings 1
Preparation time 10mins
Cooking time 190mins
Preparation
Step 1
1. Spray the bottom and sides of the inside of the slow cooker with nonstick vegetable spray or grease with olive oil combine the milk, evaporated milk, eggs butter and salt in the slow cooker and whisk until smooth by hand or using immersion blender add fontina cheese and macaroni and grind plenty of Black pepper over all, gently stir with a rubber spatula to coat evenly sprinkle Parmesan cheese on top cover and cook on high for 30 min.
2. Reduce the temperature to low and cook for 2 to 2 1/2 hours until the custard is set in the center and the pasta is tender macaroni and cheese me sit in the cooker on the keep warm setting for 30 min. before serving
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