Bring a large pot of salted water to a boil. Add mini shells or elbow pasta and cook until al dente, about 7-9 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add ground beef, breaking it up, and cook for 5-7 minutes until browned. Drain excess fat.

Sprinkle chili powder, ground chipotle chili powder, ground cumin, dried oregano, kosher salt, ground coriander, and cayenne pepper over the beef. Sauté for 2 minutes, stirring until fragrant.

In a medium saucepan, combine whole milk and all-purpose flour over medium heat, whisking continuously. Stir in sodium citrate until dissolved. Whisk until thickened, about 5 minutes. Add shredded white cheese, mixing until creamy.

In a large bowl, combine drained pasta with seasoned beef. Pour cheese sauce over and stir gently until everything is coated.

Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish and bake for 20-25 minutes until bubbly and golden.

Remove from oven and cool for a few minutes. Top with chopped iceberg lettuce and halved cherry tomatoes before serving.