1. Bring 850ml of water to the boil and cook the macaroni for 3-4 minutes less than the instructions on the pack.  (We will finish off cooking in the oven).
2. Meanwhile, heat the milk with the bayleaf in a small pan and leave it to infuse.
3. In another pan, melt the butter and add the flour and allow your roux to cook for a minute. Gradually add the milk, whisking all the time to remove any lumps.  Cook until the mixture reaches the consistency of pancake batter, stirring all the while.
4. Add half of the Cheddar and stir until it melts.  Add some grated nutmeg and Tabasco sauce if using and season with salt and pepper to taste.
5. Preheat your oven to 180C.
6. Drain the macaroni and add it to the cheese sauce.  Place into one large or individual baking dishes Sprinkle with breadcrumbs, parmesan cheese, the fried onions if using and a few dabs of butter to help the breadcrumbs brown.
7.  Place in the oven and cook for 10-15 minutes until bubbling around the edges.  Then turn on your grill and cook under the grill until the cheese and breadcrumbs are golden.
8. Let this sit for 1o minutes before eating.  If you can wait that long!

Enjoy!!!!