20
and brown .
NOTE:
You may need to work in batches, depending on
the size of the sliced bread .
6 . Serve immediately .
Nutritional information per sandwich:
Calories 605 (36% from fat) • carb. 34g • pro. 35g • fat 36g • sat. fat 16g
chol. 117mg • sod. 827mg • calc. 388mg • fiber 3g
Pimiento Mac ‘n Cheese Cups
Bring Southern flare to a childhood favourite .
These cups are full of comfort .
Makes 6 individual servings
½
cup (125 ml) whole milk
4
ounces (113 g) cream cheese
1
cup (250 ml) grated sharp Cheddar cheese, about
4 ounces (113 g)
1
/
8
teaspoon (0.5 ml) cayenne pepper
1
–
2
dashes hot sauce
4
ounces (113 g) elbow macaroni, cooked per
package instructions
2
ounces (57 g) drained, diced pimiento peppers
(about ¼ cup [60 ml])
2
tablespoons (30 ml) mayonnaise
Kosher salt and black pepper to taste
¼
cup (60 ml) crushed saltine crackers, about 5 crackers, divided
Butter for greasing
1 . In a small saucepan, combine milk and cream cheese over
medium-low heat, stirring with a wooden spoon until smooth . Add
Cheddar cheese and continue to cook, stirring constantly, until thick
and creamy . Remove cheese mixture from heat and stir in cayenne
and hot sauce .
2 . Add elbows, pimiento peppers and mayonnaise to cheese mixture
and stir until combined . Season to taste with salt and pepper .
3 . Thoroughly grease a 6-cup muffin pan with butter and dust the inside
of each cup with half of the crushed crackers . Divide the macaroni
and cheese among the cups and sprinkle with the remainder of the
crushed crackers .
4 . Set the muffin pan on the AirFryer Rack . Set the temperature to
350°F (180°C) and Bake for 10 minutes, until bubbly and tops are
golden brown . Allow to cool slightly, about 5 to 10 minutes . Run a
knife along the edge of each cup to loosen from pan . Serve warm .
Nutritional information per cup (250 ml):
Calories 264 (58% from fat) • carb. 18g • pro. 9g • fat 17g • sat. fat 0g • chol. 47mg
sod. 285mg • calc. 170mg • fiber 1g
Sides
Sweet Potato Tots
An alternative to the original tater tot,
the sweet potato gives these a nutritional boost .
Makes about 15 tots
1
pound (454 g) sweet potato or yam
¼
teaspoon (1 ml) kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
1
/
8
teaspoon (0.5 ml) paprika
Nonstick cooking spray
Olive oil, for brushing
1 . Peel the sweet potato and steam it until almost cooked through,
about 15 minutes . Allow to cool to handle . Once cool, shred potato
using a box grater . Mix the grated potato with the salt, pepper and
paprika . Form into tablespoon-size nuggets .
2 . Place the AirFryer Basket onto the Baking Pan and spray well with
nonstick cooking spray . Place the sweet potato tots evenly on the
basket . Lightly brush with olive oil .
