Place large saucepan of salted water on stove to boil.
In medium sized saucepan combine eschalots, garlic and butter. Season with salt and pepper. Cook on medium heat for approx. 5 to 7 minutes or until golden in colour. Add white wine and reduce until almost all liquid has evaporated. Add cream, bay leaf, thyme and rosemary then reduce cream by one third. Strain then put back into the saucepan.
Cook macaroni in salted boiling water for a minute or two less than recommended on the pasta package. Strain pasta. If serving right away add pasta to the cream sauce. (Alternatively, spread pasta out on a baking sheet and allow to cool before wrapping and putting in the refrigerator).
Cook pasta in cream sauce for one minute. Add all cheese and stir in for another 30 seconds to one minute. Season to taste with salt and pepper. Add chives and serve immediately.