Cook pasta in generously salted water until al dente according to package instructions, then drain and return to the pot.
While the pasta cooks, in a medium saucepan, melt the butter over medium heat, then whisk in the flour until a smooth paste forms and cook for 2 minutes. Slowly whisk in the milk until the roux is completely incorporated. Bring to a low boil over medium high heat and whisk frequently until thickened, around 10 minutes.
Add the cheeses and whisk until melted, then add the Pace® Salsa Verde and stir. Season with the cumin, cayenne pepper, and salt, stir gently to combine. Pour cheese sauce over the cooked macaroni and toss until evenly coated. Adjust seasoning if necessary and serve with your favorite garnishes.