Combine meat with Worcestershire, parsley, garlic, onion -- grate directly over bowl to catch juices -- some salt and lots of pepper. Form 8 3-ounce patties, making them thinner at center and thicker at edges for even cooking. Drizzle patties with EVOO.
Heat a cast-iron skillet or large griddle pan over medium-high heat.
Meanwhile, boil a medium pot of water and add salt. Undercook pasta by a minute or so from package directions – just shy of al dente. Drain and reserve.
While pasta cooks, melt butter in a small pot over medium heat, sprinkle in flour and whisk 30 seconds. Whisk in milk and season sauce with salt, pepper and a little nutmeg. Melt cheese into sauce to combine then turn off heat, stir in Dijon. Fold in reserved macaroni.