Macaroni Cheesecake

• 350 g (12 oz) dried macaroni
• A knob of butter

To make the sauce, melt the butter in a saucepan and add the flour. Cook on a low heat, stirring from time to time, for 8–10 minutes. While the ‘roux’ is cooking, stud the clove through the bay leaf onto the onion (if using) and place in the milk. Heat the milk slowly, so the flavour of the onion and aromatics will infuse into it. Add the milk to the roux, a ladle at a time, stirring well and b