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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.
Preheat a large skillet over medium-high heat and brown the hamburger. When the hamburger is almost finished, add the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent.
Drain the grease from the skillet and mix in the cumin, coriander and chili powder. Take off the heat or turn heat down low.
In a medium sauce pot, melt the butter and add the flour. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley.
When the cheese has melted, stir in the tomatoes.
Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine.
Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.