Charring the tomatillos, onion, chiles, and garlic deepens their flavor, adding smoky complexity to the sauce. Cooking the salsa briefly concentrates and thickens it, ensuring robust flavor and preventing a watery sauce. A combination of Parmigiano-Reggiano and fontina builds savory depth in the sauce, while queso Oaxaca adds a gooey, stretchy finish. I have a strange relationship with macaroni and cheese. It's a dish I associate with Thanksgiving—something rich, comforting, and worth going back for seconds. But it was also a college survival meal, food I ate so often out of a microwave that I eventually swore it off entirely. While my student loan payments still loom, my aversion to mac and cheese does not. Somewhere along the way, I came back to it—this time with a better kitchen, a little more know-how, and higher expectations. My version features tender macaroni coated in a creamy, cheesy sauce spiked with a charred salsa verde.…