Spicy stovetop macaroni and cheese with jalapenos

Grate two cups of sharp cheddar and leave it at room temperature about 10 minutes so it does not curdle in the hot pan.

Boil a cup of macaroni in water with a teaspoon of salt, stirring once, until tender, about 8 minutes; save some starchy water and drain.

Melt 1.5 tablespoons of butter over medium heat, add a tablespoon of flour and stir a minute or two so the sauce does not taste chalky; stir in half a teaspoon of paprika.

Lower the heat to minimum and add the cold milk a little at a time, whisking after each addition to avoid lumps.

Season with a pinch of grated nutmeg, a quarter teaspoon each of crushed black pepper and salt.

When the sauce starts to bubble, switch off the heat and add the cheese in small portions so it does not separate.

Turn the heat back to very low and mix in the macaroni.

Top with jalapenos, Havarti slices and a sprinkle of paprika; cover on very low heat for two to three minutes.

If the sauce has dried, loosen it with a few tablespoons of the reserved pasta water; the same works for reheating leftovers.