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
