1. 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.
  2. Heat a medium heavy based saucepan over medium heat. Melt butter, add the flour and cook for 3 minutes, stirring continuously.
  3. Remove the pot from the heat and slowly add the milk mixture, whisking continuously.
  4. Return to the heat, bring to the boil, then simmer for 10 minutes, stirring occasionally.
  5. Add 450g cheese (of your choice), spices (if using) and mustard, season with salt and pepper and heat gently to melt the cheese.
  6. Meanwhile, in a pot of boiling salted water, add the pasta and cook as per packet instructions and strain.
  7. Place pasta into the cheese sauce, stir well to incorporate and pour into a baking dish.
  8. Mix together remaining cheddar and mozzarella and sprinkle over the macaroni.
  9. Place under a hot grill until melted and bubbling.
  10. Allow to rest for 5 minutes before serving.
  11. Enjoy with family and friends!