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1
Preheat oven to 375*F.
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2
In a large heavy skillet or saucepan, melt the butter over medium heat.
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3
Add the onion, garlic, jalapenos, coriander and cumin, and cook, stirring, for about 1 minute.
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4
With a whisk, stir in the flour and cook for about 1 minute, stirring constantly and vigorously.
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5
Add the milk and continue to whisk until the mixture comes to a simmer, then stir occasionally until the sauce is thickened, 3 to 4 minutes.
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6
Remove from the heat.
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7
Stir in the salsa and salt and set aside.
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8
Meanwile, bring a large pot of water to a boil and cook the shell pasta according to the package directions until done.
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9
Drain well.
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10
In a very large bowl, mix together the pasta and sauce, then fold in the Jack and Cheddar cheeses until well combined.
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11
Place the mixture in a lightly buttered 9 by 13 inch baking pan.
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12
In a small bowl, mix together the crushed chips and Parmesan, then sprinkle evenly over the top of the mac and cheese.
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13
Bake in the oven for 20 to 30 minutes, or until the pasta is heated through, the sides are slightly bubbling, and the top is golden brown.
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14
I like to use pickled, jarred jalapenos because of their consistent heat.
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15
You can certainly use fresh or canned, but be sure to take a little taste and adjust the amount to your heat preference.
