2 ½ cup shredded cheese (such as cheddar and mozza)
½ cup camelina oil
1 – 10 oz. can cheddar cheese soup
½ tsp salt
½ tsp black pepper
½ tsp dry mustard
¼ tsp cayenne pepper (optional)
Only cook the pasta 3/4 of the way; you don't want to cook it completely as it will absorb some of the liquid in the sauce and would become mushy. Once done, drain the pasta and set it aside.
Combine all remaining ingredients into your slow cooker, adding the pasta last. Stir to combine and cook on low for 1-2 hours. Serve with some fresh grated cheese on top and enjoy!
