This dish is served with Roaring Fork’s Grilled Duck Breasts with Green Chile Macaroni, but since
You will need 4 individual ramekins
Preheat the oven to 375°F.
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. Bake in the oven for 15 minutes, or until the dish is heated through and bubbling and the cheese is golden and crusty on top.
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