-
Place the milk, onion, cloves and bay leaves in a medium saucepan. Bring to the boil, then set aside to infuse for 15 minutes. Strain.
-
Heat a medium heavy based saucepan over medium heat. Melt butter, add the flour and cook for 3 minutes, stirring continuously.
-
Remove the pot from the heat and slowly add the milk mixture, whisking continuously.
-
Return to the heat, bring to the boil, then simmer for 10 minutes, stirring occasionally.
-
Add 450g cheese (of your choice), spices (if using) and mustard, season with salt and pepper and heat gently to melt the cheese.
-
Meanwhile, in a pot of boiling salted water, add the pasta and cook as per packet instructions and strain.
-
Place pasta into the cheese sauce, stir well to incorporate and pour into a baking dish.
-
Mix together remaining cheddar and mozzarella and sprinkle over the macaroni.
-
Place under a hot grill until melted and bubbling.
-
Allow to rest for 5 minutes before serving.
-
Enjoy with family and friends!
