COOK IT.
Bring a large pot of water to the boil and cook the macaroni as recommended on the packet instructions. Boil for 1 minute less than suggested. Strain the pasta, return it to the pot and add the olive oil. Gently toss to coat the pasta and allow it to cool.
Place the breadcrumbs into a bowl and pour in the butter. Mix with your fingers and set aside.
Melt the butter in a saucepan and add the flour. Stir to mix and cook gently for 30 seconds. Warm the milk and add one cup, stirring well. When smooth and thick, add the remaining milk and whisk until smooth. Add in the salt, pepper, and grated parmesan. Stir to combine. Remove from the heat, allow mixture to cool to room temperature.
Brush a low sided baking dish with the melted butter. Spread a quarter of the grated gruyere and mozzarella cheese into the bottom of the dish. Place the remaining cheese and the cheese sauce over the pasta. Gently fold together, then place into the baking dish. Cover the top with a layer of aluminum foil (shiny side up). Place the pasta into the KILN and set the main burner to low. If using the KILN R Series, ensure the boost burner is on. Bake for 25 minutes or until hot.
Remove the pasta from the KILN, remove the foil and sprinkle the crumb mix evenly over the pasta. Place back into the KILN. Bake for several minutes or until the top turns a light golden-brown color. Remove, top with the parsley, and serve.