Pancetta And Oregano Mac And Cheese | Donna Hay

Ingredients

• 300g dried macaroni or 400g dried casarecce
• 80g unsalted butter, chopped
• ⅓ cup (50g) plain (all-purpose) flour
• 1.2 litres warm milk
• 170g coarsely grated cheddar cheese
• 1 cup (80g) finely grated parmesan
• 2 teaspoons Dijon mustard
• sea salt and cracked black pepper
• 1 tablespoon lemon thyme leaves
• extra virgin olive oil, for drizzling
• 200g sourdough breadcrumbs without crusts
• 100g pancetta, cut into 6cm (2½ inch) strips
• ⅓ cup (5g) oregano leaves
• 60g unsalted butter, melted