Monthly Archives: September 2011

Lisa’s Cheddar Spirals

My friend Lisa introduced me to this great mac and cheese It’s simple and delicious—and you can easily vary it by adding some meat or veggies.


  • 1 package (16 oz) spiral pasta
  • 2 cups half-and-half cream
  • 1 can (10 ¾ ounces) condensed cheddar cheese soup, undiluted
  • ½ cup butter (1 stick), melted
  • 4 cups (16 oz) shredded cheddar cheese


  1. Cook pasta according to package directions and drain.
  2. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth.
  3. Stir in the cheese and pasta.
  4. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 12-15 servings.


  • Make a spicier version by using Nacho Cheese soup and shredded pepper jack cheese.
  • Toss in your favorite meat: browned ground beef or sausage, sliced kielbasa or hot dogs, meatballs, or bacon crumbles. Whatever you like.
  • Saute and add some chopped onion and pepper as you brown your meat.
  • Cook and add a bag of California Blend veggies (broccoli, cauliflower, and carrots) for a cheddar primavera.

Time Required: 3 hours

Servings: 12–15