• 8servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Juice of 1 large lemon, divided

  2. 2 teaspoons cornstarch

  3. 1 clove garlic, halved

  4. 1/2 cup chicken broth

  5. 1/4 cup kirsch (or cherry brandy)

  6. 1/8 teaspoons freshly grated nutmeg

  7. 3/4 cup grated lowfat Swiss cheese

  8. 1/4 cup grated Gruyere

  9. 8 ounces small pasta (such as elbow macaroni), cooked

  10. 1 minute less than directed on package

  11. 2 tablespoons seasoned breadcrumbs

  12. 1 cup arugula

  13. 1/8 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Pour 1/2 the lemon juice into a mug or bowl and stir in cornstarch. Rub inside of a saucepan with garlic; cut clove halves into pieces and add to pan. Add broth, kirsch and nutmeg. Bring to a slow boil over medium-high heat. Add cheeses. Reduce heat to medium, stirring until cheese melts, 2 to 3 minutes. (Mixture will separate.) Stir in juice-cornstarch mixture, cooking until sauce comes together, 30 seconds. Stir in pasta and spoon into 8 small ramekins or espresso cups. Top with breadcrumbs; transfer to a baking sheet. Bake, uncovered, until tops bubble, 8 to 10 minutes. Remove from oven; transfer ramekins to a wire rack to cool, 4 to 5 minutes. Toss arugula, remaining lemon juice and pepper in a bowl. Top each mac 'n' cheese with salad.


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