Mix jarred mayonnaise 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 macaroni salad is one of those quirky, hand-me-down church cookbook recipes that somehow just works. Instead of boiling the pasta first, you mix jarred mayonnaise and a couple of pantry staples right over uncooked elbow macaroni in a baking dish, then let the oven do the rest. The result lands somewhere between a creamy baked casserole and the comforting flavor of old-fashioned Amish macaroni salad. It’s the kind of cozy, no-fuss meal I throw together on a weeknight when I’m short on time but still want something everyone will happily go back for seconds of.

Serve this baked Amish-style macaroni salad hot, straight from the oven, with something simple and protein-rich alongside: grilled or baked chicken, ham, or even a rotisserie chicken from the store. A crisp green salad or steamed green beans helps balance the creaminess, and some sliced tomatoes or pickles on the side echo that classic picnic macaroni salad vibe. Leftovers reheat well for lunch the next day, and you can round it out with a piece of buttered bread or a dinner roll if you want a heartier plate.

Servings: 6

2 cups uncooked elbow macaroni (about 8 ounces)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a thin layer of butter.

Pour the uncooked elbow macaroni evenly into the prepared baking dish, spreading it out so it’s in an even layer and reaches into the corners.

In a medium bowl, whisk together the jarred mayonnaise, whole milk, chopped onion, kosher salt, and black pepper until the mixture is smooth and evenly combined. It will look a little loose—that’s what will soften and cook the pasta in the oven.

Slowly pour the mayonnaise mixture evenly over the uncooked elbow macaroni in the baking dish. Use a spatula or your hands to gently mix and fold everything together right in the dish, making sure all of the macaroni is coated and submerged as much as possible. This is the key step: you’re mixing jarred mayonnaise and the other ingredients directly over the uncooked pasta.

Tap the baking dish gently on the counter to help the sauce settle around the macaroni. Cover the dish tightly with aluminum foil to trap in the steam, which helps cook the pasta through.

Bake the covered dish on the center rack for 45 minutes. Carefully remove the foil (watch for hot steam), give the macaroni a gentle stir to bring any drier pieces from the top down into the sauce, then spread it back into an even layer.

Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the macaroni is tender when you taste a piece and the sauce has thickened into a creamy, scoopable consistency around the edges.

Remove from the oven and let the baked macaroni salad rest for 10 minutes before serving. This short rest helps it set up a bit so it’s easier to scoop and the flavors meld together.

For a little extra flavor without adding more main ingredients, you can stir in 1 teaspoon of mustard (yellow or Dijon) or 1 to 2 teaspoons of sugar to the mayonnaise mixture to lean more into that classic Amish macaroni salad taste. If you like a bit of color and crunch, add up to 1/2 cup of very finely diced celery or bell pepper along with the onion. To make it more of a full meal, fold in 1 to 1 1/2 cups of diced cooked ham or rotisserie chicken after the first 45 minutes of baking, when you uncover and stir the pasta. You can also sprinkle a light layer of breadcrumbs or a small handful of shredded cheese on top during the last 10 minutes of baking for a slightly golden, cozy finish, though it will make it feel more like a casserole than a traditional salad. For a richer version, swap half of the milk for half-and-half; for a lighter one, use a lighter mayonnaise and 2% milk, but keep in mind the sauce may be a bit thinner. Food safety tips: Always keep jarred mayonnaise refrigerated after opening and check the date before using. Because this dish contains both mayonnaise and milk, refrigerate leftovers within 2 hours of baking and store them in a shallow, covered container. Reheat leftovers thoroughly in the oven or microwave until steaming hot, and discard any portions that have been left out at room temperature too long. If you add meat like ham or chicken, make sure it’s fully cooked before stirring it into the dish and reheat those leftovers to at least 165°F (74°C) before eating.