Pour cold whole milk over raw dry elbow macaroni, paired with 3 pantry staples, into a ceramic casserole dish for a creamy meal that’s my default when I don't know what to make

This is my true “I don’t know what to make” dinner: a no-boil, oven-baked mac and cheese that starts by pouring cold whole milk right over dry elbow macaroni in a ceramic casserole dish. With just three pantry staples—cheese, butter, and salt—plus the pasta and milk, you get a creamy, cozy meal without dirtying extra pots. It’s the kind of simple, small-town comfort food I grew up with and now lean on for busy weeknights and last-minute get-togethers.

Serve this mac and cheese straight from the ceramic dish with a big spoon and let everyone help themselves. It pairs nicely with a simple green salad, steamed broccoli, or roasted carrots to balance the richness. For a heartier plate, add grilled or baked chicken, smoked sausage, or a side of sliced ham. A bowl of fruit on the table—grapes, apple slices, or berries—also makes it feel like a complete family meal.

Servings: 4

2 cups dry elbow macaroni

Preheat your oven to 350°F (175°C). Lightly grease a medium ceramic casserole dish (about 2 to 2.5 quarts) with a little butter or nonstick spray so the pasta doesn’t stick.

Pour the dry elbow macaroni evenly into the bottom of the ceramic casserole dish, spreading it into an even layer so it cooks uniformly.

Sprinkle the kosher salt over the dry pasta, then scatter the butter pieces evenly across the top so they can melt down into the milk and pasta as it bakes.

Pour the cold whole milk slowly and evenly over the dry macaroni in the dish, making sure all the pasta is moistened and mostly submerged. Gently press any pieces that are sitting on top down into the milk with the back of a spoon.

Sprinkle about 1½ cups of the shredded cheddar cheese evenly over the milk and pasta mixture, reserving the remaining ½ cup for later. Do not stir; leaving it layered helps create a creamy texture as it bakes.

Cover the ceramic dish tightly with foil to trap in steam, then place it on the middle rack of the preheated oven. Bake for 35–40 minutes, until the pasta is mostly tender when you poke a piece with a fork.

Carefully remove the dish from the oven and take off the foil, watching for hot steam. Stir the mac and cheese well from the bottom, scraping up any thickened cheesy bits and mixing them into the sauce so it becomes creamy.

Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the top is melted, bubbly, and lightly golden around the edges.

Let the mac and cheese rest for about 5–10 minutes before serving so the sauce can thicken slightly and cling to the noodles. Taste and add a pinch more salt if needed, then scoop into bowls and serve warm.

For picky eaters, use mild cheddar or a blend of mild cheddar and mozzarella for a gentler flavor and extra stretch. If your family likes a little more richness, stir in an extra tablespoon of butter when you mix the pasta after the first bake. To make it feel a bit more grown-up, add a pinch of black pepper or paprika with the salt, or stir in a handful of grated Parmesan when you mix the pasta. For a crunchy top, toss 1/2 cup breadcrumbs with a teaspoon of olive oil or melted butter and sprinkle it over the cheese before the final bake. You can also stir in small, quick-cooking add-ins—like finely chopped ham, cooked bacon bits, or thawed peas—after the first bake when you’re stirring the pasta, then finish as directed. If you need to stretch the meal, serve the mac and cheese in smaller scoops and round out the plate with extra veggies or a simple salad.