New Orleans mac and cheese with the holy trinity and bucatini

Cook diced onions in a little olive oil with a big pinch of salt over medium high about two minutes.

Add celery and diced bell pepper; cook three or four minutes more until the onions are translucent and the vegetables start to soften.

Add a generous amount of butter, smoked paprika, black pepper, garlic powder, ground 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.

Add cold heavy cream and whole milk and whisk until no roux sticks to the bottom; bring back to a simmer until it thickens, then simmer on medium-low five minutes, stirring occasionally.

Off the heat, whisk in 75% of the cheese (half sharp cheddar, half Monterey Jack).

Boil bucatini in salted water until just barely cooked, eight and a half minutes against a nine-to-eleven-minute package time; drain well.

Spread the pasta in a casserole dish with tongs; ladle the sauce over and shake to settle. Top with the remaining cheese and a sprinkle of cayenne.

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

Rest about 10 minutes; garnish with chives.