Preheat oven to 425F and begin cooking the noodles. Dice the tomatoes and drain the black beans and set aside.
When the noodles are almost finished, begin making the cheese sauce. Pour the heavy whipping cream into a sauce pan and heat over medium heat. Once warm, add in the shredded cheese one bag at a time, stirring to melt. Once melted, add in the siracha and the ground mustard and stir. Taste and add the siracha to desired heat.
Drain the cooked noodles and cover with the cheese sauce. Mix in the tomatoes and black beans. Pour into a 9×13 inch baking dish and bake for 15-20 minutes until the top looks dry and slightly browned in some areas.