Finely chop the garlic and onion, then slice the spring onion greens.

Melt 1 tbsp butter in a deep pot over medium heat, then add 1.5 tsp chopped garlic.

Sauté the garlic for 30 seconds, then add 1 cup chopped onion.

Cook the onion for 3 to 4 minutes until soft, then season with salt, 1 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp chili flakes.

Add 1 tbsp chili oil and stir for 30 seconds, then add 200 g spaghetti.

Pour in 720 ml water and bring it to a boil, then press the spaghetti into the liquid with tongs as it softens.

Cover the pot and simmer for 8 to 10 minutes, then stir occasionally until the spaghetti is tender and most liquid is absorbed.

Add 60 ml milk and 2 processed cheese cubes, then stir until the cheese melts into a creamy sauce.

Stir in 1/4 cup spring onion greens, then serve the creamy spaghetti hot.