Thursday, March 18, 2010

Gourmet Mac & Cheese...
















  • Juice of 1 large lemon, divided
  • 2 teaspoons cornstarch
  • 1 clove garlic, halved
  • 1/2 cup chicken broth
  • 1/4 cup vodka
  • 1/8 teaspoons freshly grated nutmeg
  • 3/4 cup grated lowfat Swiss cheese
  • 1/4 cup grated Gruyère
  • 8 ounces small pasta
  • 2 tablespoons  breadcrumbs
  • 1 cup arugula

Heat the oven to 400°F. Pour 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.

Chef Charles 


epicurious.com

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