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Cheddar Spirals Recipe

Cheddar Spirals Recipe

Our kids just love this cheesy pasta and will sample a spoonful right from the slow cooker when they walk by. Sometimes I add cocktail sausages, sliced Polish sausage or cubed ham to make it into a hearty dinner. —Heidi Ferkovich, Park Falls, Wisconsin
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

3/4 cup: 260 calories, 19g fat (13g saturated fat), 67mg cholesterol, 415mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 10g protein .

Reviews for Cheddar Spirals

Sort By :
mrs._white 248908
Reviewed Jun. 1, 2016

"One of the best Mac and Cheese recipes I've ever made!"

ivorykeys 206178
Reviewed Aug. 6, 2014

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

Sue Zappa 62775
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!"

Dacid 114749
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."

twilaroos 106109
Reviewed Mar. 5, 2012

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

shells79 62626
Reviewed Oct. 3, 2011

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

becmalo 141777
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!"

jenjerry 62625
Reviewed Oct. 10, 2010

"I did not like this at all."

johnsen 206177
Reviewed Sep. 2, 2010


DKM2 84194
Reviewed May. 3, 2010

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

ojc0806 135064
Reviewed Dec. 2, 2009

"It was okay nothing spectacular."

lmaska 62624
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."

steveandcathyt 84143
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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