Mexican-Inspired Mac and Cheese With Charred Salsa Verde

Ingredients

For 6 servings

• •3 tomatillos (4 ounces; 113 g), husks removed, halved
• •1 /2 small white onion (2 ounces; 57 g), peeled, split into petals
• •3 serrano chiles (35 g), stem removed
• •5 medium cloves garlic
• •1 /4 cup (60ml) tap water, plus more as needed
• •2 c. à soupe (30 ml) neutral oil, such as canola oil
• •1 /2 cup panko bread crumbs (1 1/2 ounces; 43 g)
• •2 to 4 dried árbol chiles, stem removed (see notes)
• •1 lb (454 g) dried elbow macaroni
• •6 c. à soupe (85 g) unsalted butter
• •1 tasse (240 ml) heavy cream
• •2 tasse finely grated Parmigiano-Reggiano cheese (8 ounces; 228 g)
• •2 tasse shredded Fontina cheese (8 ounces; 228 g)
• •2 tasse finely shredded Queso Oaxaca or mozzarella (8 ounces; 228 g)
• •Kosher salt

Method

1. 1.For the Salsa Verde: Adjust oven rack to upper-middle position and preheat oven broiler to high. Arrange serranos, tomatillos, onion, and garlic on an aluminum foil–lined baking sheet and broil, flipping vegetables halfway through, until well charred, 5 to 8 minutes total. Transfer to blender and add 1/4 cup water. Blend on high speed until smooth. If needed, add up to an additional 1/4 cup water, 1 tablespoon at a time, to achieve a smooth texture. Season with salt to taste; set aside.
2. 2.For the Spicy Breadcrumbs: In a spice grinder or mortar and pestle, blend chiles into coarse flakes. In a large (3-quart or larger) sauté pan or 12-inch cast iron skillet, add oil, panko, and ground chiles, and cook over medium heat, stirring frequently to evenly coat with oil, until golden brown, about 4 minutes. Season with salt to taste. Transfer spicy breadcrumbs to a plate and wipe the pan clean.
3. 3.For the Macaroni and Cheese: In a large pot of salted boiling water, cook the pasta, stirring occasionally, until just shy of al dente, about 2 minutes less than the cooking time indicated on the package. Drain pasta.
4. 4.Meanwhile, add butter to now-empty sauté pan and melt over medium heat. Once foamy, add salsa verde and cook until slightly thickened and the mixture coats the back of a spoon, about 3 minutes. Reduce heat to low and stir in cream, then stir in Parmigiano and fontina until fully melted and a smooth sauce forms.
5. 5.Remove from heat, then stir in pasta until evenly coated. If needed, season with salt to taste. Spread into an even layer, then top with shredded Queso Oaxaca or mozzarella and broil until lightly charred in spots, 3 to 5 minutes. Top with spicy breadcrumbs. Cool for 5 minutes to let the cheese set before serving.