My aunt made this for Sunday supper and everyone asked for the recipe when it disappeared fast. It's unbelievably creamy and you only need 4 ingredients!

This oven baked 4-ingredient Amish cream of potato and macaroni casserole is the kind of dish that shows up at Sunday suppers, church potlucks, and family reunions—and always disappears first. It’s unbelievably creamy, uses pantry-friendly ingredients, and doesn’t ask much of you beyond a little stirring and some oven time. The recipe is inspired by simple Amish-style comfort cooking: basic ingredients, cozy flavor, and a bubbling, golden top that makes everyone ask, “Who brought this?” It’s perfect for busy nights or when you need something warm and filling to share.

Serve this casserole hot, straight from the oven, with a big green salad or steamed vegetables to balance the richness. Buttered peas, green beans, or a simple cucumber salad all work nicely. Warm dinner rolls or crusty bread are great for scooping up the extra creamy sauce. For bigger appetites, pair it with roast chicken, meatloaf, or baked ham. A little black pepper on top at the table and maybe some sliced tomatoes on the side make it feel like a full Sunday supper spread.

Servings: 6

8 oz (about 2 cups) dry elbow macaroni

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch white casserole dish or a similar 2–3 quart baking dish so the casserole doesn’t stick.

Bring a large pot of salted water to a boil. Add the dry elbow macaroni and cook for about 2 minutes less than the package directions for al dente. You want the pasta just barely tender, since it will keep cooking in the oven. Drain well and set aside.

In a large mixing bowl, whisk together the condensed cream of potato soup and the whole milk until the mixture is smooth and no thick lumps of soup remain.

Stir 1 1/2 cups of the shredded cheddar cheese into the soup mixture until it’s evenly distributed. It doesn’t need to fully melt; you just want it mixed through for extra creaminess.

Add the drained macaroni to the bowl and gently fold everything together until all the pasta is well coated in the creamy sauce. The mixture should look a little soupy—that’s what gives you that bubbling, thick sauce once it bakes.

Pour the macaroni mixture into the prepared casserole dish, spreading it into an even layer so it bakes uniformly.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top to create a light, cheesy crust as it bakes.

Place the casserole dish on the middle rack of the preheated oven and bake for 30–35 minutes, or until the edges are bubbling, the sauce has thickened, and the top is lightly golden in spots.

If you like a slightly more browned crust, you can move the dish to the top rack for the last 3–5 minutes of baking, watching closely so the cheese doesn’t burn.

Remove the casserole from the oven and let it rest for 8–10 minutes before serving. This short rest helps the sauce thicken up just enough so you get creamy scoops instead of a runny casserole.

For picky eaters, you can use mild cheddar or even a blend of mild cheddar and mozzarella for a softer flavor and extra stretch. If your family likes a bit more texture on top, crush a handful of plain butter crackers or plain potato chips and sprinkle them over the cheese before baking for a lightly crunchy crust (this would technically add an ingredient, but is a fun optional touch). To make it feel more like a full meal in one dish, you can stir in 1–2 cups of cooked, diced ham or shredded rotisserie chicken along with the macaroni, though that will go beyond the original 4-ingredient idea. If you prefer a richer casserole, swap half of the milk for heavy cream or evaporated milk for an even silkier sauce. For a slightly firmer casserole that cuts into neater squares, bake closer to 40 minutes and let it rest 15 minutes before serving. Food safety tips: Always cook the macaroni before adding it to the casserole; using raw pasta here will leave it underdone and can throw off the liquid balance. If you add cooked meat, make sure it is fully cooked and cooled slightly before stirring into the casserole. Refrigerate leftovers within 2 hours of baking, store them in a covered container, and reheat thoroughly in the oven or microwave until steaming hot in the center before serving again. Discard any casserole that has been left out at room temperature for more than 2 hours to avoid foodborne illness.