1. Cook the pasta according to the
directions on the pack. In a separate pan,
melt 25g/1oz of butter, add the chopped
onion and sauté until soft and transparent.
Remove from the pan and drain.

2. Add a further 25g/1oz of butter to the
pan and sauté the mushrooms until soft. Mix
the pasta, onions and mushrooms together.

3. Place the remaining butter in a pan and
melt. Add the flour and cook together over
a low heat for 2-3 minutes without browning.
Add the milk, slowly stirring all the time until
the sauce thickens.

4. Simmer the sauce for 2-3 minutes then
stir in most of the cheese. Add the mustard
powder, Worcestershire sauce and pepper
and salt according to taste.

5. Add the cheese sauce to the pasta
mixture and place in a buttered two pint
oven proof dish. Sprinkle with the remaining
cheese.Cook for 10-15 minutes in a hot oven,
230°C/450°F/Gas 8.

NB: This recipe is equally tasty when the
mushrooms are replaced by smoked ham.