1 pint Béchamel sauce
1 C grated cheddar cheese
½ tsp mustard powder
1 T Worcestershire sauce
½ C whole milk, hot
In medium saucepan over medium-low heat, bring béchamel to a simmer.
Add cheddar cheese and stir until cheese has melted. Stir in Worcestershire sauce.
Add some or all of the milk to achieve the desired consistency. Serve immediately.
Serve over pasta (macaroni & cheese), vegetables, with fries, corn chips, etc.