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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Savor these morsels with benefits: Each has nearly 20 percent of your calcium RDA. Ingredients:
juice of 1 large lemon, divided |
2 teaspoons cornstarch |
1 clove garlic, halved |
1/2 cup chicken broth |
1/4 cup kirsch (or cherry brandy) |
1/8 teaspoons freshly grated nutmeg |
3/4 cup grated lowfat swiss cheese |
1/4 cup grated gruyère |
8 ounces small pasta (such as elbow macaroni), cooked 1 minute less than directed on package |
2 tablespoons seasoned breadcrumbs |
1 cup arugula |
1/8 teaspoon freshly ground black pepper |
Directions:
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.
2. 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
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