Step 1

Preheat oven to 400 degrees F.  Grease a 9x13 inch baking dish (or 3 qt baking dish) and set aside.

Step 2

Boil pasta, according to package directions, in a large pot of water.  Be sure to add a generous pinch of kosher salt to the water, as it will flavor the pasta.  Drain pasta, reserving 1/2 cup of pasta cooking water.  Lightly drizzle drained pasta with a little olive oil to keep it from sticking and add it to a large mixing bowl.

Step 3

While pasta is boiling, add ground beef and brown over MED-HIGH heat, breaking up the meat into crumbles, until cooked through, about 4-5 minutes.  Add onion and chili powder to the ground beef and cook another 2-3 minutes.  Depending on how much fat is rendered from the beef, you may need to drain it at this point.

Step 4

Add salsa to ground beef skillet and stir to combine.  Add to the cooked pasta in the mixing bowl.

Step 5

Add butter to a medium saucepan and cook over MED heat.  When butter is melted, add flour and whisk to combine.  Cook 30 seconds, then slowly whisk in the milk, a little at a time, whisking as you add it.  Cook until thickened, then stir in 2 cups of the cheddar cheese and 1 cup of the pepper jack cheese.  Stir in black pepper, kosher salt and oregano.

Step 6

Pour cheese sauce into the large mixing bowl with the meat mixture and pasta.  Stir to combine.  If mixture seems too thick, add a little bit of the reserved pasta water.  Add in 1/4 cup each of the cheddar and pepper jack and stir to combine.

Step 7

Transfer pasta to the prepared baking dish, top with remaining cheeses (1/4 cup each of cheddar and pepper jack).  Bake for 12-15 minutes, until cheese is melted and bubbly.

Step 8

Serve hot, garnished with fresh parsley or cilantro.