Bring large pot of water to boil with 1 tablespoon kosher salt.
In medium bowl, combine eggs, half and half, salsa verde, remaining salt, pepper, cumin, garlic powder, oregano and green chilies; mix well.
Add macaroni to boiling water and cook for about 5 minutes – just under al dente. Drain and place back into hot pot over low heat. Add in half of egg mixture and half of asadero, monterey jack and cheddar cheese and slowly stir until cheese begins to melt, about 1-2 minutes.
Add in the rest of the egg mixture and cheese and gently continue to stir over low heat for about 5 minutes, until velvety and creamy.
Turn off heat and allow the macaroni to sit for approximately 3-4 minutes – this will help sauce to slightly thicken.
Place in ovenproof dish and top with remaining finely shredded cheddar cheese and place under broiler to melt cheese, watching carefully. Serve warm. Garnish with shredded cheese and fresh salsa.