New Orleans mac and cheese with Holy Trinity vegetables and bucatini

Cook the diced onions in a little olive oil in a pot over medium-high heat with a big pinch of salt, stirring, about two minutes.

Add the celery and diced bell pepper and cook, stirring, three or four minutes, until the onions are translucent and the pepper and celery begin to soften.

Add a generous amount of butter, the smoked paprika, black pepper, garlic powder, cumin and the rest of the salt; cook about a minute until the butter melts and the spices are fragrant.

Stir in the flour and cook about two minutes to form a roux, until the raw edge is cooked off and it starts sticking to the pot.

Add the cold heavy cream and whole milk and whisk until the roux dissolves and nothing is stuck to the bottom.

Bring back to a simmer until it thickens, reduce to medium-low and simmer five minutes, stirring occasionally.

Turn off the heat and whisk in 75% of the cheese (half sharp cheddar, half Monterey Jack), reserving 25% for the top.

Boil the bucatini in salted water until just barely cooked (package said 9 to 11 minutes; timer set for 8 and a half), then drain very well.

Transfer the pasta to a casserole dish and distribute it with tongs; ladle the sauce over, then shake the pasta with tongs to settle the sauce and even it out.

Sprinkle over the rest of the cheese, then a sprinkle of cayenne.

Bake in the upper center of a 425 degree oven about 30 minutes, until golden brown on top and bubbling at the edges.

Rest about 10 minutes to set up, garnish with chives, and cut out portions with a spatula.