Mac ' n Cheese Minis

Ingredients:

Juice of 1 large lemon, divided

2 tsp cornstartch

1 clove garlic, halved

1/2 cup chicken broth

1/4 cup kirsch (or cherry brandyy)

1/8 tsp freshly grated nutmeg

3/4 cup grated lowfat swiss cheese

1/4 cup grated Gruyere

8 oz small pasta cooked for 1 minute less than directed

2 tbsp seasoned breadcrumbs

1 cup arugula

1/8 tsp freshly ground black pepper

Directions:

Heat oven to 400 degrees. Pour lemon juice into a mug or bowl and stir in cornstartch. rub inside of 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, about 2-3 minutes. Slowly stir in juice-cornstarch mixture, cooking until sauce comes together, about 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, 8-10 minutes. Remove from oven promptly then transfer to rack to cool for about 4-5 minutes. Toss arugula, remaining lemon juice and pepper in a bowl. Top each mac ‘n’ cheese with salad.

Staff – Everythingantiaging.com