4 cups uncooked pasta
4 cups chicken or vegetable stock
1 tbs yellow mustard
8 oz Sharp Cheddar Cheese, shredded
4 oz cream cheese, room temperature
1/4 cup sour cream
1 tsp salt
2 large handfuls of baby spinach
1/4-1 cup milk (optional)
Cherry tomatoes for garnish (optional)
In a large dutch oven add uncooked pasta, chicken stock, and salt together. Bring to a boil
Reduce heat to low and allow to simmer, string occasionally to keep pasta from sticking together.
Simmer, while stirring occasionally for about 15-20 minutes or until the stock has almost been absorbed completely and the pasta is tender.
Remove from heat.
Mix yellow mustard, cheddar, cream cheese, sour cream until it is all incorporated.
Once the cheese is melted, and everything is smooth, add in additional milk 1/4 cup at a time IF NEEDED.
Mix in spinach and allow to sit for about 5 minutes before serving. I like my spinach wilted, but not completely limp and slimy.
Serve with fresh chopped cherry tomatoes. Or add a cracker topping and place in the oven at 400 for about 15 minutes or until it is bubbly and browning.

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