Directions:
- 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.
- Per serving: 176 calories, 2.7 g fat, 1.2 g saturated, 27 g carbohydrates, 1.6 g fiber, 8.3 g protein Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.79 Kcal (489 kJ) | ||
| Calories from fat | 48.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 8% | |
|---|---|---|---|
| Cholesterol | 25.28mg | 8% | |
| Sodium | 104.78mg | 4% | |
| Potassium | 42.79mg | 1% | |
| Total Carbs | 10.34g | 3% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 148.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 157.31 Kcal (659 kJ) | ||
| Calories from fat | 64.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 8% | |
|---|---|---|---|
| Cholesterol | 34.05mg | 8% | |
| Sodium | 141.12mg | 4% | |
| Potassium | 57.64mg | 1% | |
| Total Carbs | 13.92g | 3% | |
| Sugars | 1.65g | 5% | |
| Dietary Fiber | 0.16g | 0% | |
| Protein | 8.66g | 13% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.5mg | 2% | |
| Calcium | 199.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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