Coat slow cooker with nonstick cooking spray.
Combine the fresh milk with the evaporated milk, egg, salt, and pepper in the cooker, and whisk until smooth.
Add the cheese and macaroni (uncooked), and gently stir with a rubber spatula to coat evenly.
Sprinkle the parmesan on top.
Cover and cook on low until the custard is set in the center, and the pasta is tender, 3.5 to 4 hours. Do not cook more than 4 hours; the sides will dry out and burn.
Macaroni and Italian Cheese: For the cheddar, substitute a combination of 1 cup shredded fontina (4oz), and half a cup of diced of shredded mozzarella (2oz).
Macaroni and Swiss Cheese: Substitute an equal amount of shredded gruyere or emmenthal for the cheddar.
Macaroni and Bleu Cheese: Add half a cup of crumbled gorgonzola (2oz), stilton, or roquefort to the cheddar and macaroni.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	617.81 Kcal (2587 kJ)
Calories from fat	288.66 Kcal
		% Daily Value*
Total Fat	32.07g	49%
Cholesterol	149.81mg	50%
Sodium	1259.73mg	52%
Potassium	312.59mg	7%
Total Carbs	49.79g	17%
Sugars	6.78g	27%
Dietary Fiber	1.73g	7%
Protein	30.41g	61%
Vitamin C	1mg	2%
Iron	2mg	11%
Calcium	554mg	55%

Amount Per 100 g
Calories	237.69 Kcal (995 kJ)
Calories from fat	111.06 Kcal
		% Daily Value*
Total Fat	12.34g	49%
Cholesterol	57.63mg	50%
Sodium	484.65mg	52%
Potassium	120.26mg	7%
Total Carbs	19.16g	17%
Sugars	2.61g	27%
Dietary Fiber	0.66g	7%
Protein	11.7g	61%
Vitamin C	0.4mg	2%
Iron	0.8mg	11%
Calcium	213.1mg	55%

* 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.