Infuse the pho broth

• Toast the star anise, cinnamon stick and cloves in a dry saucepan until fragrant
• Add the ginger, onion, beef stock, fish sauce and soy sauce
• Bring to a simmer and let the aromatics infuse

Cook the macaroni

• Boil the macaroni in salted water until al dente
• Drain and set aside

Sear the beef

• Heat the vegetable oil in a frying pan over high heat
• Sear the sliced beef until browned and just cooked through
• Set the beef aside

Make the cheese sauce

• Melt the butter in a saucepan and whisk in the flour to make a roux
• Pour in the milk and the strained pho broth, whisking until smooth
• Stir in the cheddar until melted and season with salt

Combine and serve

• Fold the macaroni, beef and cheese sauce together
• Top with spring onion, coriander and lime wedges