One to one and a half pounds of sharp cheddar cheese, grated.
Topping — Rip up day old bread of your choice, and toss with some olive oil and dried parsley, set aside.
Preheat oven to 350 degrees.
Make white sauce:
1/4 c flour
1/4 c olive oil
2 cups milk
Mix flour and oil in a saucepan on low heat with a whisk until it bubbles; add milk, turn heat up to medium stir frequently till the sauce thickens. Remove from heat.
Meanwhile start water for the pasta. When boiling add one pound of elbow noodles (a little less than 4 cups if using bulk). Cook for only 5 minutes! Drain, return to pot and mix in white sauce and cheese. Pour into a baking dish, top with prepared bread chunks and bake for about 30 minutes, or until topping is lightly browned and cheese mix is bubbling.