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Remove the bay leaf. Add the flour, and cook for a minute or so, stirring constantly.
Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, stir in the cream. Keep the mixture at a gentle simmer (not at a high boil) until it thickens, 2 to 3 minutes.
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Reduce the heat to medium. Stir in the mustard, cheddar cheese and salt. Simmer for 5 minutes and set aside.
In a heavy bottom skillet over med-high heat get the pan very hot. Add olive oil and when it begins to smoke add the cheese sauce and the drained cooked noodles. Toss thoroughly and continue to cook, stirring occasionally until you have approximately 15% of the mixture golden brown.
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