Cook pasta in a large pot until al dente (this will vary depending on pasta brand’s instructions). Drain and set aside.
In a medium to large saucepan, melt butter over medium-high heat. Once the butter has melted add in the jalapeños and allow to cook down for about 2-3 minutes, whisking occasionally so they don’t burn.
Add in flour to start your roux. Whisk to incorporate fully. Should be thick and batter-like. Slowly pour in milk and whisk as you do so. Whisk and bring down the heat to a medium-low. Whisk every few minutes until completely thickened and incorporated, which can take about 5 minutes.
Over a low heat add in cheeses in 3-4 batches and whisk until melted and smooth. Add in salsa and seasonings, then mix.
In a large serving or mixing bowl, add cooked noodles and cheese sauce. Mix until coated. Feel free to add on additional jalapeños or salsa to garnish.
Notes
*If you would like more spice, feel free to keep in seeds or add in more jalapeños.**Try to buy a block of cheese and shred yourself. Pre-shredded cheese has preservatives to keep them shredded and can be difficult to mix in.***Depending on the salt levels in your cheese, you may need more than 1 teaspoon of salt. Don’t be afraid of adding in a few pinches more as needed.- Cooking pasta: Cook your pasta until al dente, firm to the bite. You want it to not be overcooked as it will continue to cook just a bit in the cheese sauce as well. Cook pasta as you cook your cheese sauce so it doesn’t sit out too long, which can dry it out.- Adding in cheese: It’s really important to slowly whisk in cheeses in small batches. This helps to melt it in completely. Whisk until melted.- Add on garnish: Once you mix the cheese sauce and pasta, scoop into a serving dish. Make it look even more beautiful and top with some cilantro, slices of jalapeños, extra salsa, or a little extra cheese.