Chicken penne in Béchamel sauce

I made white sauce very often, but haven't yet tried out the classic Béchamel sauce. To celebrate a month of mother and son lunches, I decided to make it today.

2 tbsp butter
2 tbsp flour
1/4 tsp salt
1 cup milk
1 small onion chopped
3 cloves
1 bay leaf
pinch of nutmeg

Boiled and shredded chicken- about 50 gms
200 gms pasta

Method:
Cook pasta according to instructions on the packet and keep aside
In a small, heavy saucepan, melt 2 tablespoons of butter over low heat
Blend 2 tablespoons of flour into the melted butter, and add 1/4 teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes- this is done to reduce the "flour" taste
Slowly add 1 cup of milk, 1 small onion, 3 cloves, 1 bay leaf and a pinch of nutmeg, stirring constantly, and continue cooking slowly until smooth and thickened.
Add shredded chicken and pasta, and let it simmer for a minute.
Serve hot.