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Pasta Gratin with Mustard Greens

1/2 pound egg noodles
2 tablespoons butter
2 large eggs
1 tablespoon dijon mustard
1 tablespoon hot sauce, habanero
1 3/4 cups whole milk, see note
1/4 cup heavy cream, whipping
1 tablespoon oil, vegetable
2 cloves garlic, finely chopped
1/2 pound mustard greens, 1/4" strips tough stems removed, washed well
salt, to taste
3 tablespoons water
1/2 pound sharp cheddar cheese, coarsely grated
1/2 pound Monterey jack cheese, coarsely grated

Preheat the oven to 350F. Spray a 9 x 12 inch casserole dish with
nonstick cooking spray. Cook the pasta until al dente in a large
pot of salted boiling water. Drain in a colander, then return the
pasta to the pot and toss with the butter. In a mixing bowl, beat
the eggs with the mustard and hot sauce until well mixed, then beat
in the milk and cream. Set aside. Heat the oil in a large stockpot
over medium-high heat. Add the garlic and stir for 15 seconds. Add
the greens by the handful, allowing each addition to wilt somewhat
before adding more (or, if your pot is big enough, put all of the
greens in at once.) Salt lightly. Add the water, cover the pan and
reduce the heat to medium. Simmer for 5 minutes until wilted. Add
the greens to the noodles and stir well to combine . Fold the milk
mixture and the cheeses into the pasta, and transfer the mixture
to the prepared casserole dish. Bake for 35 to 45 minutes, until
bubbling and browned.

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