Slow-Baked Macaroni and Cheese

1. 1

   Spray the bottom and sides of the inside of the slow cooker with nonstick vegetable spray, or grease with olive oil.

2. 2

   Combine the milk, evaporated milk, eggs, butter, and salt in the slow cooker and whisk until smooth, by hand or using an immersion blender.

3. 3

   Add the fontina cheese and macaroni, then grind plenty of black pepper over all; gently stir with a rubber spatula to coat evenly.

4. 4

   Sprinkle the Parmesan cheese on the top.

5. 5

   Cover and cook on HIGH for 30 minutes.

6. 6

   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.

7. 7

   The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.