Heat a large pot of boiling water and cook entire bag if noodles, then drain.

In a medium sauce pan, bring the cream to a simmer, whisk in the cream cheese and powdered mustard until smooth.

Add 2 cups of cheddar cheese, minced garlic, salt, and pepper, whisking until the cheese melts.

Remove from the heat and stir in low-carb noodles.

Top with remainder of cheese.

Bake at 375° for 15 minutes until brown and bubbly.