1/2 lb. sharp Cheddar cheese (2 c. grated)
12 oz. corkscrew pasta
3 tbsp. butter
1 tbsp. Dijon mustard
1/2 tsp. Worcestershire sauce
3/4 tsp. salt
1/2 tsp. black pepper

Grate the cheese. Set aside. Cook pasta; drain. Melt butter in the hot pot, add pasta. Toss to coat. Stir in mustard, Worcestershire sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the grated cheese and toss well. Serve as soon as the cheese melts.