Cook pasta in a large pot of boiling salted water until al dente. Reserve some pasta water, drain well, rinse with cool water and return to pot or large mixing bowl.

Heat olive oil in a small pan on medium-high. Sauté garlic until fragrant. Add tomatoes and cook until liquid is reduced. Reduce heat and set aside.

Melt butter in a saucepan on medium-high heat. Reduce heat to medium, whisk in flour to make a roux about 2-3 minutes. Stir constantly until the roux is light blonde.

Add milk and whisk continuously until smooth. The white sauce [béchamel] will thicken in about 5-6 minutes. Add Worcestershire sauce, paprika, dry mustard, nutmeg, Kosher salt and white pepper to taste.

Lower heat to medium-low and add cheese to béchamel. Stir until cheese is melted.

Stir in ditalini until coated. At this point, if the sauce is too thick add some of the reserved pasta water.

Garnish ditalini with sautéed tomatoes and serve hot.