Pour bottled coleslaw dressing and these 2 ingredients over uncooked elbow macaroni into a baking dish for a comforting meal people always return to

This oven-baked 4-ingredient Amish-style coleslaw macaroni is the kind of humble, comforting casserole that feels right at home on a Midwestern table. Instead of making a separate sauce, you lean on bottled coleslaw dressing and a couple of pantry staples, then pour everything straight over uncooked elbow macaroni in a baking dish. The noodles soften as they bake, soaking up the sweet-tangy dressing and the gentle richness from the added ingredients, giving you a creamy, slightly old-fashioned dish that tastes like something you’d find at a small-town church potluck.

Serve this Amish coleslaw macaroni warm as a main dish alongside simple vegetables like steamed green beans, roasted carrots, or a crisp green salad to balance its richness. It also works well as a hearty side next to baked ham, roasted chicken, or meatloaf. A bit of sharp mustard or pickles on the table cuts through the creamy sweetness nicely, and if you like a little heat, pass hot sauce at the table for those who want to brighten up their bowl.

Servings: 6

2 cups uncooked elbow macaroni (about 8 ounces)

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish (an 8x8-inch or similar casserole dish works well).

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

Sprinkle the shredded green cabbage (or coleslaw mix) evenly over the dry macaroni, breaking up any clumps so it distributes throughout the dish.

Shake the bottle of coleslaw dressing well, then pour the entire bottle evenly over the macaroni and cabbage, making sure all of the pasta is moistened. Use a spoon to gently press the pasta down so it’s mostly submerged in the dressing.

Sprinkle the shredded mild cheddar cheese evenly over the top of the dressed macaroni and cabbage. The cheese will melt into the dressing as it bakes, helping create a creamy, cohesive casserole.

Cover the baking dish tightly with aluminum foil to trap steam, which helps the uncooked macaroni soften in the dressing as it bakes.

Bake, covered, for 45 minutes. Carefully remove the foil, then check a piece of macaroni from the center of the dish; it should be just tender or very close.

Stir the casserole gently from the bottom to redistribute the dressing and cabbage, smoothing the top again. Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the macaroni is fully tender, the edges are bubbling, and the top has lightly golden spots of melted cheese.

Remove from the oven and let the casserole rest for 10 minutes before serving. This brief rest allows the sauce to thicken slightly and makes it easier to scoop clean portions.

For a bit more texture and protein, fold in 1–1 1/2 cups of diced baked ham or cooked shredded chicken when you first pour the coleslaw dressing over the macaroni. If you enjoy a sharper flavor, swap half of the mild cheddar for sharp cheddar or Colby-jack. To emphasize the coleslaw character, use a bagged coleslaw mix with carrots and purple cabbage in place of the plain green cabbage. A crunchy topping is easy to add: after the initial covered bake, sprinkle 1/2–3/4 cup crushed butter crackers or plain breadcrumbs mixed with a tablespoon of melted butter over the cheese layer and finish baking uncovered until crisp and golden. For a slightly lighter version, choose a light coleslaw dressing and reduce the cheese to 3/4 cup, knowing the casserole will be a touch less rich but still creamy. You can also introduce gentle warmth by adding a pinch of celery seed, a small spoonful of Dijon mustard, or a few dashes of hot sauce to the dressing before pouring it over the macaroni, keeping the spirit of a classic Amish-style comfort casserole while tailoring the flavor to your own table.