1 pound uncooked spiral pasta
1 stick butter
2 1/4 cups half and half
2 extra large eggs
1 teaspoon creole seasoning
1 teaspoon salt
1 (10 3/4oz.) can cheddar cheese soup
4 cups shredded velveeta cheese
Directions:
Cook pasta shy al dente. Pasta will continue to cook in slow cooker.
Return pasta to saucepan. Stir in butter until it melts.
Lightly coat inside of slow cooker with cooking spray.
Combine half and half, eggs, salt, creole seasoning in bowl then pour mixture into slow cooker then add soup in slow cooker and blending well.
Stir pasta and shredded cheese into mixture in slow cooker.
Cover and cook on Low 5-6 hours. DO NOT stir or remove lid while cooking.
