• Boil your pasta to al-dente and put aside.
  

Palak Gravy

• Heat up oil in a large pot.  Add in the cumin seeds, caraway seeds and hing (asafetida).  Mix and let it sizzle for about 30 seconds.  Then add in your diced onion and jalapeno.  Let the this cook until the onions are translucent, about 2 minutes. Season with salt per taste.
  
• Next add in your diced tomato, garlic and ginger.  Mix and let them cook for about 1 minute. 
  
• Now you can add in your spinach and mix well. Splash a little bit of water in your pot and cover it.  Add some more salt and let your spinach cook until its all wilted down. 
  
• Once spinach is cooked, put everything into a blender and blend until it is all broken down and turned into a gravy.
  
• Pour the palak gravy back into the pot on low heat and add in your cayenne pepper, garam masala and turmeric powder. Keep pot on low heat while making the cheese sauce. Stir occasionally.
  

Cheese Sauce

• Preheat oven to 375 degrees Fahrenheit.
  
• Warm up butter on medium heat. Add in your all purpose flour as soon as butter is melted.  Mix until all of the flour is cooked and your butter is dissolved into a thick paste.
  
• Pour in your milk and stir.  When the milk thickens up after a few minutes, add in your cheese.  Season with salt and black pepper.
  
• Add the pasta and palak gravy into the cheese sauce and mix well.
  
• Lightly grease your baking tray and pour in all of the palak mac and cheese. Sprinkle additional cheese on top if desired. Bake for 10-12 minutes and broil for 3-5 minutes until it's golden brown on the top.
  
• Serve while hot!