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1.
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Preheat the oven to 350 F. 2.
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In a large pot of salted boiling water, cook the macaroni until just shy of al dente (should be about 6 minutes but refer to your package instructions and cook for just shy of al dente according to them).
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Before draining pasta, remove 1/2 cup of boiling water for the spinach.
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Set that aside, then drain and rinse pasta with cold water.
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Set aside.
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3.
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In a small pan over medium-low heat, melt the 2 tablespoons of butter and then add the onions and jalapeno.
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Let them gently cook over medium-low heat for 7-10 minutes.
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Remove from heat and set aside.
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4.
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In the jar of a blender, add the 6 cups of spinach and the 1/2 cup of hot water from the pasta.
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You probably will need to use a spoon to push the spinach down.
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Blend to a fine, bright green puree.
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Set this aside.
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5.
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In the pot that you used to cook the pasta, melt the 1/2 cup of butter over low heat.
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Then add the flour into the melted butter.
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Stir until smooth and cook over low heat about 1 minute.
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6.
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Add the milk and stir until very smooth.
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Simmer about 1-2 minutes until slightly thickened.
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7.
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Add the cheeses and stir and stir until melted, very smooth and thickened.
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8.
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Add the spinach puree and stir until smooth.
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Season to taste with kosher salt.
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9.
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Pour the pasta into the pot of sauce, and add the onions and jalapeno and toss until everything is well combined.
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10.
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Pour the macaroni into a 9x13x2 baking dish.
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Bake for 30 minutes until golden around the edges.
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Serve hot!
