Cook pasta to al dente, drain.
Combine cheese sauce, green chiles, jalapeños and pasta in large bowl. Refrigerate immediately
CCP: Maintain cold food at 41°F or below
Chill ready to eat food from 70°F to 41°F within 4 hours
Portion 8.6 ounces (two heaping #8 scoops) chilled pasta salad into a serving bowl, to go container, or bento box.