Ingredients: 340 grams of shell pasta ⅓ cup sour cream 285 grams can cheddar cheese soup ½ tsp garlic salt 1 cup milk ½ teaspoon dry mustard ¼ teaspoon pepper 90 grams butter, cut into 6 tabs 4 cups of shredded cheese (2 cups of white and 2 cups of sharp cheddar) Instructions: 1. Cook pasta for 2-3 minutes. 2. Place cooked pasta in a slow-cooker 3. Mix in sour cream, can of soup, milk, garlic salt dry mustard and pepper. Mix until well combined. 4. Next add in shredded cheeses and gently stir again. 5. Top with butter, cover and cook on low for 2-3 hours.
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