I was thinking about making mac n’ cheese…but we only have spaghetti whole wheat noodles…so I thought we’d create something with it in mind…feel free to use ust about any of your favorite types of whole grain pasta with this recipe (bow-tie/rigatoni, penne…etc.)

2 large eggs
1 can organic coconut milk
1 tsp stone ground mustard
1/4 tsp Habanero Ghost Crush Hot Sauce (an F’n Hot Sauce)
1 tsp sea salt
pinch of pepper
4 tbs (1/2 stick) organic butter
12 ounces cheddar cheese (3 cups), we used Heber Valley Artisan Cheese’ amber sharp cheddar (the kiddos love their cheese)
2-3 vine-ripe tomatoes, diced or cut into bite sized pieces
2 cups fresh baby spinach
1 tbs chopped fresh basil (or 1/2 tsp dried)

1. In a large pot, boil 2 quarts water.  Add 1/2 tsp sea salt and pasta and cook until al dente (cooked firm but not smooshy).
2. Meanwhile, combine eggs, half of the coconut milk, mustard, hot sauce, remaining salt, and pepper.
3. Drain cooked noodles (don’t rinse with water) and return them to the pot.  Stir in butter on low heat until butter is melted.
4. Add egg/milk mixture and half of the cheese, still heating on low.  Add remaining egg mixture and cheese.  Stir and cook until hot and creamy.
5. Toss in spinach and tomatoes.  Stir until spinach begins to wilt (1-2 minutes).
6. Serve with basil atop and salt and pepper to taste.