By Max Halley and Ben Benton
This seems like a tiny amount of jalapeño, but it’s one of those “when it’s not there you miss it” things.
Cook the pasta to very nearly cooked but not quite (al dente), in plenty of well-salted, boiling water. Drain it and put it in a container that is big enough to hold lashings of sauce too.
Now, get your whisk out, you’re going to make béchamel. Melt the butter in a pan on a