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

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