1 pound uncooked spiral pasta<\/p>\n
1 stick butter<\/p>\n
2 1\/4 cups half and half<\/p>\n
2 extra large eggs<\/p>\n
1 teaspoon creole seasoning<\/p>\n
1 teaspoon salt<\/p>\n
1 (10 3\/4oz.) can cheddar cheese soup<\/p>\n
4 cups shredded velveeta cheese<\/p>\n
Directions:<\/p>\n
Cook pasta shy al dente. Pasta will continue to cook in slow cooker.<\/p>\n
Return pasta to saucepan. Stir in butter until it melts.<\/p>\n
Lightly coat inside of slow cooker with cooking spray.<\/p>\n
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.<\/p>\n
Stir pasta and shredded cheese into mixture in slow cooker.<\/p>\n
Cover and cook on Low 5-6 hours. DO NOT stir or remove lid while cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"
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… <\/p>\n