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1
Preheat oven to 375 degrees F. Boil pasta until al dente, as instructed on the box.
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2
Melt butter in a saute pan over medium-high heat.
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3
Once melted, add flour and whisk together for about 1 minute.
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4
Add milk or cream, salt, and pepper.
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5
Whisk continuously until mixture starts to bubble, then continue to whisk for about 1 more minute until it is thick and creamy.
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6
Remove mixture from heat and add 4 cups of the cheese (I saved the last 1/2 cup for the top).
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7
Stir until the cheese is melted into the sauce.
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8
Combine the cheese sauce with the pasta in a large bowl or pot.
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9
Set aside.
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10
In a food processor or blender, add the cilantro, 2 jalapeno peppers (I used seeds and all, but remove the seeds if you dont like it as spicy), spinach, cream, and salt.
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11
Blend to a puree.
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12
Spray a 9x13 pan with cooking spray and pour half of the mac and cheese into the pan.
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13
Spread to even out the layer.
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14
Spoon the jalapeno cilantro puree over the mac and cheese in an even layer.
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15
Spread the remaining mac and cheese evenly over top.
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16
Top with the remaining 1/2 cup shredded cheese and a sliced jalapeno (optional).
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17
Bake for about 15 minutes to heat through.
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18
Broil for another 35 minutes until it is golden brown on top.
