Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the macaroni until al dente, then drain.

Make the sun-dried tomato olive oil béchamel

• Heat the oil from the jar of sun-dried tomatoes in a saucepan.
• Add the flour and cook briefly to form a roux.
• Pour in the milk gradually, whisking constantly, until the sauce is thick and creamy.

Season the sauce

• Stir in the basil, oregano, thyme, salt and pepper.
• Add a generous amount of grated parmesan and whisk until melted and smooth.

Combine and finish

• Add the whole jar of sun-dried tomatoes to the sauce.
• Fold in the drained macaroni until fully coated.
• Finish with fresh basil leaves and serve.