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1
Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes.
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2
Drain and toss it with 2 tablespoons butter; set aside.
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3
Heat the oven to 350 degrees F.
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4
Coat a large baking dish with 1 tablespoon butter and set it aside.
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5
Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard.
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6
Warm over medium low heat until the milk starts to steam, about 10 minutes.
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7
Remove from the heat and let the flavors infuse while you make the roux.
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8
In a large pot over medium heat add 2 tablespoons butter and the flour.
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9
Cook, stirring, for about 2 to 3 minutes; don't let the roux color.
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10
Strain the infused milk onto the roux, whisking constantly to avoid lumps.
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11
Cook, stirring often, for about 5 minutes until the sauce is thick.
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12
Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth.
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13
Taste and adjust seasoning with salt and pepper.
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14
Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish.
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15
Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top.
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16
Bake until the top is golden and crusty, about 25 to 30 minutes.
