Cook pasta.

Warm milk, onion, garlic and bay leaf.

Remove from heat and leave covered to infuse for 10 mins.

Strain.

Add flour to melted butter and stir constantly for 1 min on a low heat.

Add the infused milk slowly until smooth.

Simmer and stir for 3 mins until sauce thickens.

Remove from heat and add cheddar.

Add pasta and transfer to oven dish.

Top with parmesan and breadcrumbs and bake for 15-20 mins.