Grate all the cheeses using the large side of a box grater to ensure they melt evenly.

Melt the butter in a pot over medium-low heat, then add the sliced shallots, minced garlic, and red chillies. Sauté until the shallots are soft and fragrant (about 3-4 minutes).

Sprinkle in the flour and whisk continuously for about a minute to cook out the rawness.

Slowly pour in half of the evaporated milk while whisking until it's well combined and starts thickening.

Add the second half of the evaporated milk, whisking until blended.

Introduce bay leaves, garlic powder, onion powder, smoked paprika, cayenne powder, dried oregano, and black pepper, then pour in 850ml of whole milk in increments, whisking well after each.

Let the sauce simmer for another 5-6 minutes, stirring constantly until thickened and glossy.

Remove bay leaves and stir in hot sauce, pickled jalapeños, and nutmeg. Avoid adding salt yet.

Gradually add 2/3rds of the grated cheese to the hot sauce, stirring between each addition.

Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package recommends.

Drain the pasta and remove bay leaves from the cheese sauce. Combine the cheesy sauce with the cooked pasta until well coated.

If the sauce seems too thick, add in the remaining 100ml of milk to moisten it.

Transfer the macaroni mixture to a baking dish, topping off with remaining cheese.

Bake in a preheated oven at 160°C (fan)/180°C (conventional) for about 15 minutes, finishing under the grill for 2-3 minutes until the cheese is bubbly.