1 pound penne rigate or cavatappi
2 tablespoons vegetable oil
1 ½ pounds ground beef sirloin
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons ground chipotle powder
Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 ½ cups smoked Cheddar cheese, shredded
1/4 cup fresh cilantro leaves, chopped
½ cup fresh flat-leaf parsley leaves, chopped
1 14-ounce can diced fire-roasted tomatoes
4 scallions, chopped, for garnish
Preheat the broiler to high and position the rack 8 inches from the heat.
Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked - a little chewy at the center.
While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Add the beef to the hot skillet.
In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon.
Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the skillet and all of the cheddar sauce, and stir to combine.
Transfer to a baking dish and place under the broiler to lightly brown.