Why You’ll Love This Recipe
I love how easy this cheesy rotini is to prepare. With only a few basic ingredients and no complicated steps, I get a rich, creamy dish that tastes like I spent hours in the kitchen. The Velveeta melts perfectly into the half-and-half and cheddar cheese soup for a smooth, cheesy coating that clings to every spiral of rotini. It’s ideal for picky eaters, but still tasty enough that I enjoy every bite too.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups half-and-half
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10.75 oz can cheddar cheese soup
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½ cup butter, melted
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16 oz Velveeta cheese (or half of a 32 oz block)
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16 oz box rotini pasta, cooked
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½ cup Italian bread crumbs (optional, for topping)
Directions
First, I pour the half-and-half, cheddar cheese soup, and melted butter into my 4-quart slow cooker. I stir everything together until the soup is fully mixed in and smooth.
Next, I add the cubed Velveeta cheese and cooked rotini pasta, then stir again to combine. I cover the slow cooker and cook the mixture on LOW for 1.5 to 2.5 hours. I usually find it’s ready around the 1.5-hour mark when the cheese is fully melted and the sauce is creamy.
If I want a little crunch on top, I sprinkle some Italian bread crumbs over each serving right before serving.
Servings and timing
This recipe yields 10 to 12 servings, which makes it a perfect side for gatherings or potlucks.
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Prep Time: 15 minutes
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Cook Time: 1 hour 30 minutes
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Total Time: 1 hour 45 minutes
Variations
Sometimes I like to add cooked, crumbled bacon or diced ham for a more hearty version. I’ve also tossed in steamed broccoli or peas to sneak in some veggies. For a spicier twist, I stir in a bit of hot sauce or swap out part of the Velveeta with pepper jack cheese. And if I want it baked, I transfer the finished dish to a casserole dish, top with bread crumbs and shredded cheese, and broil until golden and bubbly.
storage/reheating
To store leftovers, I let the rotini cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days. When reheating, I like to add a splash of milk or half-and-half to loosen the sauce, then microwave or warm it on the stovetop over low heat, stirring occasionally until heated through.
FAQs
Can I make this recipe ahead of time?
Yes, I’ve prepped the entire dish, stored it in the fridge, and then reheated it in the slow cooker on WARM just before serving. It holds up nicely.
What if I don’t have Velveeta?
If I don’t have Velveeta, I substitute with a mix of shredded cheddar and cream cheese for a similar creamy texture. It’s not exactly the same, but it works well.
Can I use a different type of pasta?
Absolutely. I’ve used penne, shells, and fusilli with great results. I just make sure to cook the pasta al dente before adding it to the slow cooker.
How do I keep the pasta from getting mushy?
I always cook the pasta al dente before adding it to the crockpot and avoid overcooking. Stirring gently and not letting it sit on WARM too long also helps.
Is it okay to skip the bread crumbs?
Yes, I often skip them if I’m short on time or want a smoother, creamier texture. They’re just an optional topping for a little added crunch.
Conclusion
Crock Pot Cheesy Rotini is one of my favorite easy comfort food dishes to make. It’s creamy, cheesy, and satisfying without needing much hands-on time. Whether I’m cooking for my family or bringing it to a potluck, it always gets eaten up fast. This is one of those recipes I find myself turning to again and again when I want something simple but delicious.
Print
Crock Pot Cheesy Rotini
- Total Time: 1 hour 45 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This creamy, kid-friendly rotini pasta is made in the slow cooker with melty Velveeta, cheddar soup, and butter. A super easy side or main dish everyone will love.
Ingredients
2 cups half-and-half
10.75 oz can Cheddar cheese soup
1/2 cup butter, melted
16 oz Velveeta cheese (or half of a 32 oz block), cubed
16 oz box rotini pasta, cooked
1/2 cup Italian bread crumbs (optional, for topping)
Instructions
In a 4-quart slow cooker, combine the half-and-half, cheddar cheese soup, and melted butter. Stir until the soup is fully mixed.
Add cubed Velveeta cheese and cooked rotini pasta. Stir to combine everything evenly.
Cover and cook on LOW for 1.5 to 2.5 hours, or until cheese is fully melted and the mixture is hot and creamy.
Optional: Sprinkle individual servings with Italian bread crumbs before serving for a crunchy topping.
Notes
Cooking times may vary by crockpot model. Check at 1.5 hours to prevent overcooking.
You can use any brand of cheddar cheese soup and pasta—adjust salt accordingly.
This recipe is adapted from Gooseberry Patch’s Slow Cooker to the Rescue.
Recipe tested using Hamilton Beach Multi-Quart Slow Cooker on the 4-quart setting.
If desired, stir in cooked, chopped bacon or sautéed veggies for added flavor.
Perfect for potlucks, BBQs, holidays, or kid-approved dinners.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
