I can start the pot heating and have a drink. Once it is at a boil, I can toss the pasta into the salted water, make a Mornay while the pasta is cooking, drain the pasta, toss it in the sauce, and sprinkle more cheese and panko on top. I take the time for the pasta to cook to grate the cheese and make the sauce. I am very fast in a kitchen, a product of great training and half a century of practice and more learning, but when the dish goes into the preheated oven it is in proper shape.
