Mac-n-cheese

Time to catch up with what I've been cooking.

When you make individual mac-n-cheese bowls, crunchy top and edges balance with gooey middle.

I like a green veggie mixed in. Here's one with broccoli, one with asparagus. Peas are great, too, of course.

If you're starting from scratch, you can cook the mac covered well in milk and  you use the pasta starch to start the sauce - no need to add more flour in a roux.

If you have left-over pasta, you can use flour, or cornstarch, or a combo. Cornstarch can make a great stable sauce.