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Get a large pot of water going over high heat for the pasta. Once it's at a rolling boil, salt it liberally until it tastes like the sea, then add the penne.
Cook the pasta until it's al dente, still having a slight bite. Drain it, rinse briefly to stop the cooking, and set aside.
While the pasta cooks, melt the 4 tablespoons of butter in a medium saucepan over medium heat.
Whisk in the 4 tablespoons of flour, stirring constantly to form a smooth paste. Let it cook for about 1 minute, until it smells faintly nutty.
Slowly pour in the 2 cups of half and half, whisking continuously after each addition. Keep whisking until the sauce thickens and becomes creamy and smooth, with no lumps.
Season the sauce with salt and pepper to taste, then stir in the 1 1/2 cups of shredded cheddar cheese. Continue stirring until the cheese is completely melted and incorporated, making the sauce rich and glossy.
Reduce the heat to low. Stir in the diced onion, bell pepper, jalapeño, and roma tomato, along with the 1 1/2 tablespoons of Dijon mustard and 4 tablespoons of habanero salsa.
Let the sauce simmer gently for about 5 minutes, just until the vegetables have softened slightly but still retain a bit of their bite. Taste and adjust the seasoning with more salt and pepper if needed.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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