Preheat oven to 200°C / 180°C fan-forced. Grease a 2 litre (8 cup capacity) ovenproof dish
Cook pasta in a large saucepan according to packet instructions for 12 minutes or until tender. Refresh under cold water. Drain well
Meanwhile, melt butter in a saucepan over medium heat. Slowly add the flour, whisking until combined. Add the milk in batches and continue to stir until the sauce becomes thick and coats the back of a wooden spoon. Stir in 1 ½ cups of Perfect Bakes cheese
Add cooked pasta and oregano to the sauce, stir to combine. Spoon into the prepared dish
Place panko and remaining 1 cup of Perfect Bakes cheese in a medium bowl. Pour in the oil and use your hands to mix until well combined. Scatter crumb mix over the pasta and bake for 20 minutes or until golden brown. Serve with a simple salad of your choice
Tips & Hints
To pack in more flavour, stir through 1 large tablespoon of Dijon mustard into the cheese sauce once it has boiled and thickened.
For a more garlicky version, add 1-2 teaspoons of garlic salt to the panko crumb mixture.
