Pour canned evaporated milk and these 2 ingredients over uncooked elbow macaroni into a casserole dish for a timeless dinner you'll crave over and over

This simple Amish-style baked macaroni is the kind of dish that shows up at church potlucks and family reunions all over the rural Midwest. It’s made the old-fashioned way: dry elbow macaroni goes straight into the casserole dish, then you pour canned evaporated milk, water, and beaten eggs right over the top. A blanket of shredded cheese finishes it off. Everything bakes together into a creamy, custardy macaroni that tastes like something your grandmother might have pulled from the oven on a chilly evening. With just four ingredients and almost no fuss, it’s the sort of timeless dinner you’ll find yourself craving over and over again.

Serve this Amish baked macaroni piping hot with a simple green side, like buttered peas or a tossed salad with a mild vinaigrette. It pairs nicely with sliced ham, meatloaf, or roasted chicken, but it’s also hearty enough to stand alone with just a slice of crusty bread or a warm dinner roll. A side of stewed tomatoes or applesauce adds that old-time country touch and a bit of sweetness to round out the plate.

Servings: 6

2 cups uncooked elbow macaroni (about 8 ounces dry)

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish with butter or cooking spray.

Spread the uncooked elbow macaroni evenly in the bottom of the prepared casserole dish, making sure it’s in a fairly even layer so it cooks uniformly.

Sprinkle 1 1/2 cups of the shredded cheddar cheese over the dry macaroni, reserving the remaining 1/2 cup of cheese for the top.

In a medium bowl or large measuring cup, combine the canned evaporated milk and the water. Stir them together well so they’re evenly mixed.

Slowly pour the evaporated milk and water mixture over the uncooked macaroni and cheese in the casserole dish, making sure all of the pasta is moistened. If any macaroni is sticking up dry, gently press it down with the back of a spoon so it’s submerged in the liquid.

Cover the casserole dish tightly with aluminum foil to keep in the steam, which helps the macaroni cook through.

Bake, covered, in the preheated oven for 35 to 40 minutes, until the macaroni is tender when you poke a piece with a fork and most of the liquid is absorbed into a creamy sauce.

Carefully remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top, and return the dish to the oven, uncovered.

Bake for another 10 to 15 minutes, or until the cheese on top is melted, bubbling, and lightly golden around the edges.

Remove the casserole from the oven and let it rest for about 5 to 10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions.

For a heartier version, you can stir 1 to 2 cups of diced cooked ham, leftover roast, or browned ground beef into the dry macaroni before adding the cheese and pouring on the evaporated milk mixture. If you like a bit of extra richness, replace 1/2 cup of the water with regular milk or half-and-half. A handful of shredded Colby or Monterey Jack mixed with the cheddar gives a softer, creamier melt. To add a little color and texture, scatter 1/2 cup of fine dry breadcrumbs mixed with a tablespoon of melted butter over the top along with the final layer of cheese. If your oven runs hot or the top browns before the macaroni is tender, loosely tent with foil again and bake a few minutes longer. Leftovers reheat well, but you may want to splash in a tablespoon or two of milk before warming to bring back some creaminess.