Smoked Gouda Mac and Cheese



Serving size

2 ounces pasta with chicken and sauce
30 Minutes

This recipe can easily be multiplied, and leftovers are good. Reheat gently after adding 1 Tbsp. of 2 % milk per serving.

Smoked Gouda Mac and Cheese


4 quart Water
4 ounce Whole Wheat Elbows (or gluten-free pasta)
1 tsp. Olive oil
1 large White onions (diced)
1 large Egg(s)
1/4 cup 2% milk
3 ounce smoked gouda (grated)
4 ounces Boneless, skinless chicken thighs (cut into 3/4 inch chunks)
1 to taste Black pepper


Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook for 12 to 15 minutes.  Do not overcook – the pasta should be cooked al dente.

Place the olive oil in a large skillet over high heat.

Add the diced onion and cook for 7 to 8 minutes.  Stir frequently.

Add the chicken and cook for 7 to 8 minutes until cooked through.  Stir frequently.

Combine the egg, milk and cheese in a small glass mixing bowl.

Whisk until blended and set aside.

When the pasta is done and the chicken is cooked, drain the pasta and add it to the pan with the chicken and onions.

Reduce the heat to low and fold together gently.

Add the egg and cheese mixture and fold in gently until the cheese is melted.

Add fresh ground black pepper to taste, stir and serve immediately.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe contains cheese and milk and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


This is a low sodium recipe.

Recipe Notes

Mac and cheese can be a complete meal. This recipe starts with the cooked onions as the vegetable and pairs that with whole grain pasta and a bit of chicken and a strongly-flavored cheese for a great dinner.

The chicken and gouda bring a big umami flavor to the dish and the onions add just a touch of sweetness. It is a simple meal you can make in about 20 minutes active cooking time.

This recipe makes great leftovers, and you should make a double (or even a quadruple) batch so that you have a dinner later in the week.

"A kitchen without a knife is not a kitchen."

Masaharu Morimoto, Chef