This dish is served with Roaring Fork’s Grilled Duck Breasts with Green Chile Macaroni, but since
You will need 4 individual ramekins
Heat the olive oil in a large sauté pan over medium heat. Add the poblano, reduce the heat to low, and cook for 2 minutes. Add the garlic, stir, and cook until the chile is soft. Then add
Spoon the macaroni into 4 individual ramekins. Cover the tops with the dry Jack cheese.
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