Easy Chicken Lo Mein

This is one of our favorite dinners. My kids can’t get enough of it.
My 2 year old eats all of the veggies and then sneaks more from her brother’s plates when they aren’t looking. It’s super easy and comes together really quick for a perfect weeknight meal.

• 3 chicken breasts, cubed
• 1/4 cup soy sauce
• 1 tbsp. sesame oil
• 2 small zucchinis, cut in 1/2” wedges
• 2 cups broccoli florets
• 1 red bell pepper, cubed
• 1 can baby corn
• 16 oz. box thin spaghetti

Sauce:

• 2 tbsp. soy sauce
• 1 tbsp. sugar
• 3 garlic cloves, minced
• 2 tbsp. rice vinegar
• 1 tbsp. canola oil
• 1 tbsp. sesame oil
• 2 tbsp. hot pasta water

Combine soy sauce and chicken in a bowl, stir to coat and set aside. Chop all vegetables as directed, set aside. Combine sauce ingredients (except hot pasta water. Add that just before you drain your spaghetti), set aside. Fill a large pot with water and cook spaghetti according to package directions. Meanwhile, coat a large pan with the sesame oil and pour in chicken/soy sauce. Cook on medium heat until just cooked through. Add zucchini, broccoli, red pepper, and baby corn. Stir to combine and continue to cook until vegetables are just fork tender. When pasta is ready, drain and add to chicken and vegetables. Add sauce and combine everything until well coated.

Mexican Lasagna

This is soooo yummy. It kind of has the flavor of
tamales meets enchiladas, lasagna style.
…So if you dig those, then you’re going to want to try this.
I just had leftovers for lunch and it' was just as good reheated. YUM!

• 1 lb. ground beef
• 1 medium onion, chopped
• 1/4 tsp. garlic powder
• 1/2 tsp. salt
• 1 can black beans, rinsed and drained
• 8 oz. can tomato sauce
• 8 oz. sour cream
• 8 oz. cottage cheese
• 4.25 oz. can chopped green chiles
• 1 cup grated cheddar cheese
• 1 bag corn tortilla chips

Preheat oven to 350*

Brown the ground beef and onion until beef is cooked through. Add garlic powder, salt, black beans and tomato sauce. Simmer for 5 minutes.

Combine the sour cream, cottage cheese and green chiles. Set aside.

Lightly spray an 8x8 baking dish with no-stick spray, then put a layer of chips at the bottom (you could just as easily use corn tortillas for this step) of the pan. Then put half of the meat mixture, then half of the sour cream mixture and half of the cheese. Repeat layers.

Top with crushed chips and bake for about 35-40 minutes or until it’s all bubbly and heated through.

Let it sit for a few minutes to cool. Serve with a side salad and/or corn!

{{This recipe is fantastic to freeze. I usually double the recipe and freeze one! Just assemble (don’t bake it), cover tightly and freeze. Thaw in the fridge overnight and bake as directed.}}

Stuffed Zucchini

This was really tasty.
The stuffing mixture is delish, and it’s pretty dang healthy too!

• 2 medium zucchinis
• 1/2 pound ground beef
• 1/2 pound Italian sausage
• 1/2 small onion, chopped
• 1/2 cup dried Italian bread crumbs
• 1 egg, beaten
• 1 can (15 oz.) crushed tomatoes

Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with no stick spray.
Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. Salt and pepper the seeded zucchini. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg, crushed tomatoes and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
Bake in preheated oven for approximately 45-55 minutes.

Garlic Lime Chicken

This is very good! My favorite part of this was the broth over the rice.
It had a very good flavor! I will definitely make this one again…

• 4-5 Chicken Breasts
• 1/2 Cup Soy Sauce (low sodium is best)
• 1/3 Cup Lime Juice
• 1 Tbsp. Worcestershire Sauce
• 2 Garlic Cloves, minced OR 1 tsp. Garlic Powder
• 1/2 tsp. Dry Mustard
• 1/2 tsp. Pepper

Place chicken in a crock pot. Combine remaining ingredients and pour over chicken. Cover and cook on high for 4-5 hours or low for 6-8 hours. Serve over rice. Make sure to get some broth over the rice, yum!

This would also be delish added in with a stir fry of veggies. Shred the chicken into large pieces and stir fry the broth with some veggies. Yum!

South Pacific Chicken

I found this recipe on some random recipe site and thought it sounded interesting.
It’s pretty good. Not my favorite, but I will definitely make it again. It could be a little
sweeter, if you ask me. Maybe a tablespoon or two of brown sugar?

• 4 boneless/skinless chicken breasts
• 1 can chicken broth
• 1/4 cup vinegar 
• 1/4 cup soy sauce
• 3-4 garlic cloves, minced
• 1 can (20 oz.) pineapple tidbits, don’t drain
• 1 red pepper, chopped
• 5 green onions, sliced

Put your chicken in a crockpot. Add peppers and green onions. Mix the remaining ingredients in a bowl and pour over the chicken/veggies. Cook on low 6-8 hours.
Before serving, break chicken up into chunks or roughly shred. Ladle broth/chicken mixture over a bowl of rice.

My Vegetable/Rice Stir-Fry

{{a healthier version of fried rice}}

• 2 cups Cooked Rice, cooled slightly (leftover rice works perfect too!)
• 2 cups Broccoli Florets
• 2 cups Zucchini, cut it small wedges
• 1 cup Carrots, shredded (or cut baby carrots in 1/2” slices)
• 1 cup Snow Peas, halved
• 1 cup Peas, frozen
• 1 clove garlic, minced
• 2 eggs, fried and scrambled
• 1 cup Turkey Ham (or Chicken Breast), diced
• 1 tbsp. Extra Virgin Olive Oil
• 1/4 cup Classic Stir-Fry Sauce (by House of Tsang)
• 1 tbsp. Low-Sodium Soy Sauce

In a large wok or saucepan, steam all veggies in 1/4 cup water with lid over the pan for 5 minutes on med-high heat. Remove lid, and push all veggies to the outer edges of the pan. Add olive oil and minced garlic to the center of the pan and let cook for one minute. Stir around to coat veggies. Add turkey ham and stir fry until heated through. Add rice, stir-fry sauce and soy sauce. Stir around to coat. Add scrambled egg and gently stir. Serve hot.

1-1/2 cup serving = about 240 calories
This recipe serves 6, 1-1/2 cup servings (approx.)

Cheesy Chicken and Veggie Casserole

This casserole is super easy to throw together and it has a ton of flavor!
I love the cheesy-ness with the veggies and the green chiles in the tomatoes are delish!
This is a great one dish meal for a busy weeknight!

• 3 cups chopped cooked chicken
• 1 (14 oz) pkg frozen broccoli florets
• 2 cups cooked white rice
• 1-1/2 cups frozen peas
• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75 oz) can condensed cheese soup
• 1 (10 oz) can diced tomatoes with green chiles, undrained
• 1/2 cup milk
• 1/4-1/2 tsp. crushed red pepper flakes (opt.)
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup crushed ritz crackers

Preheat oven to 350*. Place chicken in the bottom of an ungreased 9x13 baking pan. In a large bowl, combine broccoli, cooked rice and peas. Spread mixture over chicken.
In a medium bowl, combine chicken soup, cheese soup, tomatoes, milk and red pepper flakes (if desired). Stir in 1/4 cup of each of the cheeses. Pour mixture over broccoli. Sprinkle with crushed crackers and the remaining cheeses.
Bake, uncovered, for 40-50 minutes or until heated through. (if the cheese starts to get too browned, cover with foil for remaining cook time)
{got a smaller family, or don't want so much leftover? use two 8x8 pans, and freeze one for later! bake for 30-35 minutes.}

PW’s Chicken Spaghetti

(with a few of my changes… you can view the original recipe here.)

**pardon this yucky picture… i couldn’t find my real camera so i used my cell phone’s… :)

• 2 cups Cooked Chicken
• 3 cups Dry Whole Grain Thin Spaghetti, Broken Into Two Inch Pieces (my pasta box contained 13.25 oz. i didn’t use the whole box)
• 1can Cream Of Mushroom Soup
• 1 can Cream Of Chicken Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/2 cup Finely Diced Red Pepper
• 1/2 cup Finely Diced Onion
• 1 cup Asparagus, chopped into 1 inch lengths
• 2 cups Low-Sodium Chicken Broth
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Cook chicken (i used 3 small breasts) and shred or cube. Cook spaghetti in same chicken water until very al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Creamy Chicken with Bacon & Penne

I got this recipe from a friend (Thanks, Sheena!) and finally tried it out.  Everyone loved it!  The flavors all blend together really well.  I will definitely make this one again!

4 slices of bacon

4 small boneless skinless chicken breasts, halved

2 cups penne pasta

1 cup chive and onion cream cheese spread

1 1/4 cup chicken broth

1/2 cup grape/cherry tomatoes, halved

2 green onions, chopped

Wrap 1 bacon slice around each chicken breast.  Heat large nonstick skillet on medium heat.  (I also lightly coated the bottom of skillet with olive oil.)  Add chicken; cover.  Cook 5 to 7 minutes on each side or until chicken is done.  Remove from skillet; cover to keep warm.  Discard any drippings remaining in skillet.

Cook pasta according to directions.  Cook cream cheese and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with a whisk.  Stir in tomatoes and onions.  Cook 2 minutes or until heated through, stirring occasionally.

Drain pasta; return to pan.  Add sauce; mix lightly.  Serve topped with chicken.

* Sheena's recipe called for only 1/2 cup chive and onion cream cheese, and 3/4 cup chicken broth, but I added more since we like it saucy!

* Very tasty with a tossed spinach salad.  Yum!

Broccoli Cheese Soup

* 1/2 cup butter

* 1/4 cup flour

* 1 tsp. salt

* 1 tsp. paprika

* 2 Tbsp. minced onion

* 4 cups milk

* Pepper to taste

* 1 tsp. wortcheshire sauce

* 1 cup (about 1/4 lb) velveeta cheese

* 1 package frozen broccoli, cooked and drained

Melt butter in sauce pan over low heat.  Add onion and cook slowly until tender.  Blend in milk and flour, stirring constantly and cook until smooth and thickened, over med heat.  You may have to add more flour for desired thickness, or more milk for thinner results.  Add salt, pepper, paprika, wort. sauce, and cheese and stir until cheese is melted.  Fold in broccoli.  I always blend in the broccoli with a hand mixer so the broccoli is finely chopped.  Simmer for 10 minutes.  Serve and enjoy!

Cheesy Hamburger Dip

Okay, I must say that this does not look very appetizing from the picture, but just trust me on this one -- it's delicious!  This is an all time family fave, perfect for parties!  It usually fills us up so much, though, that we don't eat anything else.  :)

* 2 lbs hamburger
* 1 large tomato, cut into one inch chunks
* 1 large bottle cheese whiz
* 2 Tbsp. wortcheshire sauce
* 1/4 cup onion
* Salt and pepper to taste

Brown hamburger with onion.  Add wort. sauce, tomato, salt and pepper.  Simmer until all ingredients are well blended.  Add cheese.  Heat until hot, or bake in oven at 325* for 30 min.  You can also place in a small crockpot or little dipper to keep warm if serving at a party.  Serve with Fritos (scoops work best).

Baked Potato Soup

Everything you love about a baked potato -- in a soup!

I got this recipe off of The Mom Blog and we absolutely LOVED it!  It was so scrumptious.  It's quite a bit of prep but so worth it.  It makes a lot, too--we had leftovers for a few meals!  Yum! 

* 4 large baking potatoes

* 2/3 cup butter or margarine

* 2/3 cup flour

* 6 cups milk

* 3/4 tsp salt

* 1/2 tsp pepper

* 4 chopped green onions

* 12 slices bacon, cooked and crumbled (I used turkey bacon and no one knew!!)

* 1 1/4 cups shredded cheddar cheese

* 8 oz light sour cream

* 1 1/2 tsp chicken bouillon granules (optional)

Wash potatoes and prick several times with a fork.  Bake in foil at 350 degrees for 45 min to 1 hr.  Let cool.  Cut potatoes into several cubes.

Melt butter in heavy sauce pan over low heat.  Add flour, stir until smooth.  Cook 1 min, stirring constantly.  Gradually add in milk.  Cook over med heat, stirring constantly until mixture is bubbly.

Pour into crockpot and then add salt, pepper, green onions, crumbled bacon, cheddar cheese, chicken granules.  Mix through.  Fold in potatoes.

Cook on high for 2 hours, or low for 4 hours.  Stir in sour cream right before serving.  Add a little milk if you think soup is too thick.

Optional: Garnish with additional sour cream, crumbled bacon, green onions, etc.  Enjoy!

My Chicken Enchiladas

• 3 cups cooked chicken breast, shredded
• 1 (15 oz) can black beans, rinsed and drained
• 2 (4 oz) cans Hatch diced green chilies
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 8 medium flour tortillas
• 1 (10 oz) can green enchilada sauce
• 1 (10.5 oz) can cream of chicken soup
• 2-1/2 cups monterrey jack cheese or pepper jack cheese (or a mixture of both!)
• cilantro

Preheat oven to 350*.
In a saucepan, saute onions and garlic with a little butter and ev olive oil until slightly transparent. Add green chilies, and black beans and heat through. In a mixing bowl, add shredded chicken; then add in onion/chilies/bean mixture. Mix together and set aside.
In a separate bowl, whisk together the enchilada sauce and cream of chicken soup until well blended.  Add about 1/2 cup of the sauce to your chicken/onion mixture; then add in 1 cup of cheese, mix well.
In a 9x13 baking dish, put 1/4 cup of sauce in the bottom and spread around to cover the bottom of the pan.
Fill each tortilla with the mixture and roll up. Place each seam side down in the baking dish. Cover with remaining sauce and then sprinkle the rest of the cheese over the top. Bake for about 30 minutes, or until the cheese is bubbly. Serve with cilantro on top… and maybe a little sour cream! Enjoy!

bridget’s chicken enchilada soup

• 1 15 oz can black beans, rinsed and drained
  
• 1 14.5 oz can diced tomatoes
  
• 1 10 oz pkg frozen corn
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped red bell pepper
  
• 1 10 oz can green enchilada sauce
  
• 1 10.75 oz can condensed cream of chicken soup
  
• 1 1/2 cups milk
  
• 1 cup shredded pepper jack cheese
  
• 2 chicken breasts

In a crock pot, combine drained beans, tomatoes, corn, onion and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in crock pot. Cover cook on low for 6-8 hrs. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. ( I let the cheese melt into the soup before I served it) Mmm! We usually add crushed tortilla chips or fritos.
Makes 6-8 servings

Spinach, Artichoke and Chicken Penne

• 1 lb. Penne Pasta
• 2 chicken breasts, cut to bite size pieces
• 2 tbsp. extra virgin olive oil, separated
• 2 tbsp. butter
• 1 onion, finely chopped
• 3-4 cloves garlic, finely chopped
• black pepper, to taste
• 2 tbsp. flour
• 1/2 cup white cooking wine
• 1 cup chicken stock {if you don’t want to use the cooking wine, you can just do 1-1/2 cups chicken stock}
• 1 cup cream or whole milk
• pinch of nutmeg
• 1 box (10 oz) frozen spinach, defrosted wrung dry and separated
• 1 can (14 oz) artichoke hearts in water, drained well and chopped
• 1 cup Italian style cheese blend
• freshly grated parmigiano reggiano cheese

Bring a large pot of water to a boil for the pasta. Salt the water, and cook according to package directions.

Meanwhile, heat 1 tbsp. ev-olive oil in large skillet. Cook chicken until no longer pink inside. Salt and pepper to taste.  Set aside.

In the same pan you cooked the chicken in, melt the butter into the ev-olive oil, then add the onion and garlic and season with salt and pepper and cook for 8-10 minutes, stirring occasionally. Sprinkle the flour over the cooked onion and garlic and stir for 1 minute, then whisk in the white wine. Add the stock and stir for 1 minute, then stir in the cream and season with nutmeg. Thicken the sauce for a couple of minutes over low heat, then stir in the spinach and artichokes and heat through. Melt the Italian cheese blend into the sauce and turn off the heat.
Drain the pasta and toss with the sauce and chicken to combine, adjusting the salt and pepper to your taste. Garnish with freshly grated Parmigiano Reggiano cheese.

If you like spinach and artichoke dip, you’ll love this. It’s so yummy!

Sausage with Peppers and Pasta

• 1 pkg rigatoni pasta (or any large tubular pasta)
• 1 lb. italian sausage, sliced
• 1 each: red, green and yellow pepper, coarsely chopped (i don’t care for green peppers, so i used 1 red, 1 yellow and 1 orange pepper)
• 1 can (14.5 oz) Italian-style diced tomatoes, undrained
• 1-1/2 cups shredded Italian cheese blend
• 1/4 cup grated parmesan cheese

Cook pasta according to package directions. Meanwhile, cook sausage in large skillet on medium heat for about 10 minutes, stirring frequently. Add peppers with sausage; cook and stir 7;  minutes or until sausage is done and peppers are crisp-tender. Stir in tomatoes, cook 2 minutes or until heated through, stirring occasionally.
Drain pasta. Add to sausage mixture, and then stir in Italian cheese; mix well. Top with Parmesan cheese.

*This recipe is so simple, and has a delish flavor. It’s pretty quick to prepare as well, the whole recipe comes together in about 30 minutes or less.

PW’s Cajun Chicken Pasta

oh my GOODness, this was delicious! a little spicy… my kids wouldn’t eat it, but it was a treat for the adults. :)

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• ½ cups White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

{we also added about 2 cups of shrimp. )

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Turn over, and repeat on other side for about another minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley.

{to view the pioneer woman’s original post with recipe, click here}

 

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar. (The spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.) Makes about 3/4 cup.

Chicken and Black Bean Roll-Ups

• 8 flour tortillas
• 1 cup salsa
• 2 cups cooked shredded chicken
• 1 can black beans (pinto beans would work, if you prefer) rinsed and drained
• 1 1/2 cups shredded cheese
• toppings: shredded lettuce, diced tomatoes, diced avocados, sour cream, extra salsa

Preheat oven to 350*. Top each tortilla with salsa, chicken, black beans and cheese. Fold in opposite sides of each tortilla, then roll it up burrito-style. Put each roll up seam side down into a baking dish. Sprinkle remaining cheese over top, and put the dish in the oven for 15 minutes, to heat through and melt the cheese.

Top with any desired toppings.

Emily’s Cheesy Chicken with Rice

I made this for dinner a few days ago, and LOVED it! I don’t know about you, but I think broccoli is one of the best veggies ever… always have, always will! So easy, and delish – you’re gonna wanna try this one!

• 1 can cream of chicken soup
• 1 can cheddar cheese soup
• 1/2 cup milk (emily’s recipe didn’t call for this, but I added it to make the sauce more saucy)
• 4 small chicken breasts
• broccoli (i added 4 cups of frozen broccoli, but you could add less if you wanted or you could use fresh – it’s up to you)

Spray your crockpot with no-stick spray and put your chicken on the bottom. Mix your soups together in a separate bowl and add milk. Pour over your chicken in the crock pot. Cook 8-10 hours on LOW or 4-5 on HIGH. About an hour before serving, add your broccoli. Serve over rice.

I didn’t get a picture of this one, I was too excited to eat the creamy cheesy goodness with the broccoli! To view emily’s pictures and the original recipe post, click here.

PW’s Macaroni and Cheese

• 4 cups dried macaroni
• 1/4 cup butter
• 1/4 cup flour
• 2 1/2 cups milk
• 2 tsp (heaping) dry mustard (I only used 1 and it was plenty for me)
• 1 whole egg, beaten
• 1 pound shredded cheese (we used sharp cheddar and that was delish!)
• 1/2 tsp salt, more to taste
• 1/2 tsp. seasoning salt, more to taste
• 1/2 tsp. ground black pepper

optional spices: cayenne pepper, paprika or thyme
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
(link to original recipe)