Total TimePrep: 20 min. Cook: 2-1/2 hours
Makes15 servings (3/4 cup each)
- 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 shredded cheddar cheese
- 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.
Nutrition Facts3/4 cup: 260 calories, 19g fat (13g saturated fat), 67mg cholesterol, 415mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 10g protein.
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Nov 5, 2018
Wowzers! This was top notch. Creamy and delicious. I will use this recipe often. Simple, quick and easy.
Oct 27, 2018
This is very good! I've used fat free half
Nov 6, 2016
We really love cheese and pasta. This is delicious. Didn't change anything.
Jun 1, 2016
One of the best Mac and Cheese recipes I've ever made!
Aug 6, 2014
I think this is one of the best Mac and Cheese recipes I have ever made from a crockpot! Sauce will thicken so don't worry.
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!
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.
Mar 5, 2012
This is a great side dish! And so easy to put together. I will definately make this again!
Oct 3, 2011
A dinner the whole family loves, and easy to make
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!