Smoked Gouda Mac and Cheese

Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking Time: 30 Minutes

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

Serve with Shredded Brussels Sprouts or Sauteed Spinach or Roasted Acorn Squash or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Shredded Brussels Sprouts - Low Sodium Version

Place the water in a medium stock-pot over high heat and bring to a boil. Add the pasta and cook until nearly done.

Do not overcook - the pasta should be cooked al dente.

While the pasta is cooking, combine the egg, milk, smoked gouda cheese and salt in a small glass mixing bowl.

Whisk until blended.

After about 8 minutes, begin checking the pasta for tenderness. When it is just finished cooking and there is still a little bit of chewiness, add the chicken to the pot with the pasta.

Remove from the heat and let the pot stand for about 8 to 10 minutes until the chicken is cooked through. Stir occasionally.

Drain the pasta and chicken well and return it to the pot.

Add the cheese to the pot and place the pot over medium heat. Stir well until the cheese is completely melted and creamy. Don't let the mixture boil, but when the sauce is very thick, remove from the heat.

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