Jalapeño Mac and Cheese

INGREDIENTS

1 lb

Pasta (Conchiglie)

1 qt

milk

1/2 cup

flour

1 stick

unsalted butter

1/2 tsp

nutmeg

3/4 tbsp

salt plus 1 tsp for salting the pasta water

3/4 tsp

black pepper freshly ground

4 oz

Gruyer cheese freshly grated

12 oz

sharp cheddar freshly grated

1 cup

pecorino romano

2 tbsp

olive oil for pasta water

1/3 cup

fresh jalapeño (chopped)

5 oz

French’s Crispy Jalapeños