#1 Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil #2 Heat a large ovenproof skillet over medium heat. Add 2 tablespoons of Pompeian Robust Extra Virgin Olive Oil, the panko and Italian seasoning, stirring to coat the crumbs in the oil #3 Cook 5-7 minutes, stirring frequently, until the crumbs are golden. Transfer to a small bowl #4 Add the half and half to a saucepan and bring to a simmer. Stir in the cream cheese and 2 cups of the cheddar cheese #5 Cook 2-3 minutes, or until the cheeses are melted and the sauce is smooth #6 Cook the pasta in the boiling water until al dente, according to package directions. Drain and transfer to the skillet #7 Pour the cheese sauce over the pasta and stir to combine. Top the pasta with the remaining ¼ cheddar cheese and the toasted panko. Drizzle the remaining tablespoon of Pompeian Robust Extra Virgin Olive Oil over the top #8 Bake 20-22 minutes, until the cheese sauce is bubbling. Sprinkle the parsley over the pasta and serve