2 cloves garlic minced
2 tablespoons/15g flour
2 cups/500ml milk
8 ounces/225g cream cheese
1 cup/120g shredded cheddar
1 teaspoon oregano
1pound/450g elbow macaroni cooked according to directions on the package
1/4 cup/45g grated parmigiana Regina cheese
1-2 tablespoons/15-30ml olive oil
Pre heat oven to 350F/175C/Gas 4
Melt butter in a saucepan. Add the garlic and oregano. Cook for 2-3 minutes and whisk in flour to form the roux. Slowly add milk stir until smooth add the cream cheese and cheddar, leaving enough to sprinkle on the top. Stir until cheeses have melted and combined. Toss the macaroni in the cheese mixture to thoroughly coat. Add the cheddar reserving a little for the top and place in a buttered casserole dish.
Mix together the bread and cheese. Sprinkle oil over the crumb mixture. Toss just to coat, but not soak. Spread crumbs over the top of the macaroni. Cook for 20 minutes until hot and bubbly.