People could have been put off by the bechamel sauce.But, the way you've done it... Yeah.You don't have to be afraid of and it comes out absolutely perfect.Brilliant. Yeah? All in one.
The bay's gone into the roux, and therefore into the bechamel, and therefore has made up the sauce for the mac and cheese. - You've given it its best chance.
Then up in the Emilia-Romagna region they make it with flat sheets of pasta that are tinted green with spinach, creamy bechamel sauce, meaty Bolognese ragu, and lots and lots of Parmigiano-Reggiano cheese.