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Cheddar Spirals Recipe

Cheddar Spirals Recipe

"Our kids just love this and will sample a spoonful right from the slow cooker when they walk by," says Heidi Ferkovich of Park Falls, Wisconsin. "Sometimes I add cocktail sausages, sliced Polish sausage or cubed ham to the cheesy pasta for a hearty all-in-one dinner."
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours YIELD:15 servings


  • 1 package (16 ounces) spiral pasta
  • 2 cups half-and-half cream
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup butter, melted
  • 4 cups (16 ounces) shredded cheddar cheese


  • 1. Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 15 servings (3/4 cup each).

Nutritional Facts

1 serving (3/4 cup) equals 260 calories, 19 g fat (13 g saturated fat), 67 mg cholesterol, 415 mg sodium, 12 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for Cheddar Spirals

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Reviewed Aug. 6, 2014

"I think this is one of the best Mac and Cheese recipes I have ever made from a crockpot!"

Reviewed May. 2, 2014

"Using becmalo's changes, our family thinks it's "a keeper," with some additional seasoning. Next time, I'll add bacon or lil Smokies--it definitely needs a little more salt (I'm not usually a salt person.) for flavor. For ease of preparation, it definitely gets 5 stars, though. I love slow cooker recipes!"

Reviewed Jul. 29, 2013

"Whenever I make this for a potluck, it's gone by the time I reach it! My kids also request it often."

Reviewed Mar. 5, 2012

"This is a great side dish! And so easy to put together. I will definately make this again!"

Reviewed Oct. 3, 2011

"A dinner the whole family loves, and easy to make"

Reviewed Oct. 10, 2010

"This is a good basic recipe, and although it was very rich-tasting, it didn't have much flavor. I reduced the fat considerably and added some seasoning and it's much better: 16 oz rotini pasta, 3/4 cup fat-free half and half, 3/4 cup skim milk, 10.75-oz can condensed cheddar cheese soup, 1/8 cup margarine or butter, 1/2 tsp onion powder, 1/4 tsp dry mustard, 1/4 tsp salt, 1/8 tsp black pepper, 2.5 cups shredded Cheddar cheese (mild or sharp; or a mixture of both). With these changes, it's a keeper!"

Reviewed Oct. 10, 2010

"I did not like this at all."

Reviewed Sep. 2, 2010


Reviewed May. 3, 2010

"This was fantastic! Our entire family loved it. I will be making it again and again."

Reviewed Dec. 2, 2009

"It was okay nothing spectacular."

Reviewed Nov. 10, 2009

"My entire family loves this recipe. I decreased the butter to 1 tablespoon. I love to add cooked chicken and different veggies to it to make an easy on the go dinner."

Reviewed Oct. 6, 2008

"I made this last night and it was great very easy, skipped the butter and used a whole wheat pasta but it still turned out good."

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