Cook elbow pasta in a large and broad vessel by adding 4-5 cups water, salt, and few drops of oil. Add pasta when water starts to boil and cook till they are al dente. Drain them in colander.
Melt one tsp butter, add breadcurmbs to it and mix well. Keep aside.
Heat the butter in thick bottomed pan on a low flame and simultaneously preheat oven.
Once the butter melts and heatws1 properly add all-purpose flour and saute it till it becomes aromatic and changes to light golden colour. Make sure the flame is slow.
Now pour cold milk little by little with one hand and keep stirring with other hand to avoid lumps.
Stir continuously till the sauce thickens enough so that it coats the back of the spoon well. Turn off the heat. Our Bechamel/ white sauce is ready.
Now place the pan on the work place and add cheese, mix and stir until cheese melt and Incorporated well with hot white sauce.
Further add black pepper powder, nutmeg powder and oregano and mix well. Add salt too.
Now it's time to add cooked macaroni to cheese sauce. Stir and mix well. If you don't want to bake, it's ready to serve.
Now grease the baking tray and transfer this to it and spread evenly.
Top it with prepared breadcrumbs mixture evenly.
Spread the cheese over it.
Bake it in a preheated oven for 15-20 minutes on 200℃.
Serve hot. You can use any cheese of your likes.
