Preheat oven to 350 degrees F.

Cook macaroni in boiling salted water for 5-7 minutes until al dente.

Drain macaroni and toss with 2 tablespoons of butter.

Grease a large baking dish with 1 tablespoon of butter.

In a saucepan, combine milk, onion stuck with clove, garlic, bay leaf, thyme, and mustard.

Warm milk mixture over medium-low heat until steaming, about 10 minutes.

Remove milk mixture from heat and let infuse.

In a separate pot, melt 2 tablespoons of butter over medium heat.

Add flour to the melted butter and cook, stirring constantly, for 2-3 minutes to make a roux.

Strain the infused milk onto the roux, whisking constantly to avoid lumps.

Cook sauce, stirring often, for about 5 minutes until thickened.

Remove sauce from heat and stir in half of the grated Cheddar and half of the Parmesan until melted and smooth.

Season cheese sauce with salt and pepper to taste.

Pour cheese sauce over the cooked macaroni and add the chunks of Cheddar.

Mix until well combined and transfer to the prepared baking dish.

Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top.

Bake for 25-30 minutes, or until the top is golden and crusty.