Mac 'n' Cheese Minis

Ingredients for Mac 'n' Cheese Minis

• Juice of 1 large lemon, divided

• 2 teaspoons cornflour

• 1 clove garlic, halved

• 120ml chicken broth

• 60ml kirsch (or cherry brandy)

• 1/8 teaspoons freshly grated nutmeg

• 90g grated lowfat Swiss cheese

• 30g grated Gruyère

• 230g small pasta (such as elbow macaroni), cooked 1 minute less than directed on package

• 2 tablespoons seasoned breadcrumbs

• 1 cup rocket

• 1/8 teaspoons freshly ground black pepper

Heat oven to 204°C. Pour 1/2 the lemon juice into a mug or bowl and stir in cornflour. 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-cornflour 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 rocket, remaining lemon juice and pepper in a bowl. Top each mac 'n' cheese with salad.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.