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cheesy spirals in slow cooker

Creamy Slow Cooker Cheesy Spirals

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This irresistibly creamy pasta dish combines spiral pasta with a velvety cheese sauce that cooks to perfection in your slow cooker. With minimal prep and maximum flavor, these cheesy spirals capture sauce in every twist for the ultimate comfort food experience that even picky eaters will love.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 582
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups shredded cheddar cheese medium or sharp recommended
  • 12 ounces spiral pasta (rotini)
  • 2 cups half-and-half cream
  • 10¾ ounces condensed cheddar cheese soup undiluted
  • ½ cup butter melted

Equipment

  • Slow cooker (5-quart or larger)
  • Pot for cooking pasta
  • Colander

Method
 

  1. Cook spiral pasta according to package directions until al dente (slightly undercooked). Drain thoroughly and set aside.
  2. In a 5-quart slow cooker, combine half-and-half cream, condensed cheddar cheese soup, and melted butter. Stir until smooth with no lumps.
  3. Add the shredded cheddar cheese and drained pasta to the slow cooker. Mix well to ensure all pasta is coated with the cheese mixture.
  4. Cover and cook on LOW for approximately 2½ hours, or until cheese is completely melted and sauce is velvety smooth.
  5. Stir once halfway through cooking time to ensure even melting, but avoid opening the lid too frequently.
  6. Serve hot when the sauce has reached the perfect creamy consistency.

Nutrition

Calories: 582kcal

Notes

For extra flavor, try using a combination of cheeses like sharp cheddar and Monterey Jack. You can customize this dish by adding protein such as diced ham, crispy bacon, or shredded chicken during the last 30 minutes of cooking.
For a complete meal, add steamed broccoli florets or roasted bell peppers in the final 15 minutes of cooking time. This dish pairs beautifully with a crisp garden salad and garlic bread.
Leftovers can be refrigerated for up to 3 days. When reheating, add a splash of milk or half-and-half to restore creaminess.

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