Melt the butter in a double bottom sauce pan, cook in the onion until soft and translucent. Stir in the flour and cook into a golden roux. Dilute the milk powder into the hot water and pour gradually over the roux to obtain a velvety béchamel sauce. Season with mustard powder, nutmeg and cayenne. Cook the pasta separately and stir in the sauce, splash with Worcestershire sauce and halve the cheese. Pour into a baking tray and sprinkle with the remaining cheese. Bake until cheese is melted and starts browning.

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