CROCK POT CHEESY ROTINI RECIPE

CROCK POT CHEESY ROTINI RECIPE



INGREDIENTS

  • 2 cups half-and-half
  • 10.75 oz can Cheddar cheese soup
  • 1/2 cup butter, melted
  • 16 oz pkg Velveeta (or half of a 32 oz pkg)
  • 16 oz box rotini pasta, cooked
  • Optional: 1/4 – 1/2 cup Italian bread crumbs


HOW TO MAKE CROCK POT CHEESY ROTINI IN A CROCK POT

  1. Pour your half-and-half, soup and melted butter into your 4-quart crock pot and stir until your soup is mixed in completely (I used Corky, Hamilton Beach Multi-Quart Slow Cooker, on the 4-quart setting)
  2. Add in your cheese and rotini and stir
  3. Cover and cook on low for 1.5-2.5 hours (mine was done right around an hour and a half) until your cheese is melted
  4. If desired, sprinkle bread crumbs on top of each serving


Adapted from Gooseberry Patch’s Slow Cooker to the Rescue