1 (16 ounce) package spiral pasta
2 cups half-and-half cream
1 (10.75 ounce) can condensed Cheddar cheese soup
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.
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