Tallegio mac 'n' cheese from the Chateau Marmont Recipe - Los Angeles Times

Ingredients

• 1/2 cup (1 stick) butter
• 1 small onion, diced small
• 2 cloves garlic, smashed and peeled
• 1/2 cup flour
• Bay leaf
• 1 tablespoon whole black peppercorns
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole yellow mustard seeds
• 1/2 teaspoon freshly grated nutmeg, or to taste
• 6 cups milk
• 4 ounces American cheese, small cubes or grated
• 8 ounces Tallegio cheese, small cubes, divided
• Kosher salt
• 1 1/2 pounds pasta, cooked, preferably torchio shapes (orrechiette, elbows or another fun shape will also work)