Macaroni Cheese

1. In a small pan, warm the milk with the onion, garlic and bay leaf (if using) until almost boiling. Remove from the heat, leave to infuse for 10 minutes, then strain.

2. Cook the macaroni according to the packet instructions. Drain, then rinse under the tap. Preheat oven to 190C/fan 170C/gas 5 and butter a large ovenproof dish. Melt the butter in a medium-sized pan. When foaming, add the flour, then cook, stirring constantly for 1 minute on a low heat.

3. Slowly stir the infused milk into the flour mix until smooth. Simmer for 3-4 minutes, stirring often, until the sauce has thickened. Take off the heat, then add the 175g of cheddar, the mustard powder or any, season then stir.

4. Stir in the pasta, then tip into the baking dish. Sprinkle over the parmesan or cheddar and breadcrumbs, then bake for 15-20 minutes until golden and bubbling.