In sauce pan melt butter and add chopped onion and saute until transparent 3-5 minuets add garlic and chopped jalapeno pepper add flour and cook flour until it is bubbly. Add in cumin, seasoned salt, salt and pepper. Add milk using a whisk incorporate the milk into the flour mixture. Break up any lumps as the mixture thickens. When thick add shredded cheese and stir until cheese is melted. Add in chopped Hatch Green Chiles and stir until completely incorporated. If sauce becomes too thick you can add about 1/2 c hot water (used pasta water). Drain Pasta and add into sauce. Stir until sauce covers pasta. You can garnish with more cheese or fresh cilantro. Also I tend to under use salt in my recipes so if you need more salt feel free to add it at the dinner table!