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Ingredients

• 4 poblano chile peppers
• 1 pound uncooked elbow macaroni
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 2 cups whipping cream
• 1 cup milk
• 3 cups (12 ounces) shredded Monterey Jack cheese, divided
• 1 (4-ounce) package goat cheese, crumbled
• 1 teaspoon salt
• 1/4 cup Italian-seasoned breadcrumbs
• 1/2 cup (2 ounces) shredded Parmesan cheese

Description

Prep: 15 Min., Broil: 15 Min., Stand: 10 Min., Cook: 7 Min., Bake: 40 Min.

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