Cold Night Comfort: Just 5 ingredients. I make it when I want the house to smell amazing all afternoon.

This is the kind of oven-baked pasta casserole I pull out on a cold afternoon when I want the whole house to smell like my childhood kitchen. It’s a simple, five-ingredient, old-fashioned dish—nothing fancy, just elbow macaroni, a tomatoey meat sauce, and a thick blanket of cheese that bakes up bubbly and crisp around the edges. It reminds me of the church basement potlucks of the 1970s, when every table had some kind of casserole in a glass dish, steaming hot and ready to feed a crowd. You slide this into the oven early, let it putter away while you go about your day, and by suppertime you’ve got a retro comfort classic with a golden, crackly cheese top that looks beautiful in a vintage Pyrex dish.

Serve this casserole straight from the oven with a simple green salad dressed in vinegar and oil, or some buttered peas or green beans for that old-fashioned supper plate. Warm dinner rolls or thick slices of buttered white bread are right at home next to it, especially for sopping up the saucy bits. A glass of milk or iced tea keeps it very Midwestern, while a sturdy red wine dresses it up a little if you’re having company. Leftovers reheat nicely the next day, and a small scoop makes a cozy lunch alongside a cup of tomato or vegetable soup.

Servings: 6

12 oz dry elbow macaroni (about 3 cups)

Heat the oven to 300°F (150°C). Butter or lightly grease a 2 1/2- to 3-quart oval glass or vintage Pyrex baking dish and set aside.

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook just until very firm and underdone, about 2 minutes less than the package directions. The pasta will finish softening in the oven. Drain well and set aside.

While the pasta cooks, brown the ground beef in a large skillet over medium heat, breaking it up with a spoon as it cooks, until no pink remains and the juices are mostly cooked off. If there is a lot of grease, carefully spoon off most of it and discard.

Stir the jar of pasta sauce into the cooked beef in the skillet. Let it simmer together for 3 to 5 minutes so the flavors mingle. Turn off the heat.

In a large mixing bowl, combine the drained macaroni and the warm meat sauce. Add 2 cups of the shredded cheese and the milk or half-and-half. Stir gently until everything is evenly coated and the cheese is tucked throughout the pasta. The mixture will look quite saucy; that’s what keeps it moist while it bakes all afternoon.

Spoon the pasta mixture into the prepared oval glass or Pyrex baking dish, smoothing it into an even layer and making sure the sauce and pasta reach all the way to the edges for those caramelized corners later.

Sprinkle the remaining 1 cup shredded cheese evenly over the top, covering the surface completely from edge to edge. A full blanket of cheese is what gives you that glossy, bubbly, crispy top.

Cover the dish tightly with foil and place it on the center rack of the oven. Bake covered for 1 1/2 hours. This slow bake lets the sauce soak into the pasta and fills the house with that cozy, tomato-and-cheese aroma.

After 1 1/2 hours, carefully remove the foil and increase the oven temperature to 375°F (190°C). Continue baking, uncovered, for 25 to 35 minutes, or until the casserole is bubbling all over and the cheese on top is deep golden brown with caramelized edges where it meets the sides of the dish and glossy patches of melted cheese across the surface.

Remove the casserole from the oven and let it rest on a heatproof surface for at least 10 to 15 minutes before serving. This rest time helps the layers settle so the pieces hold together when scooped, and it keeps anyone from burning their mouth on the hot cheese. Serve warm, scooping down through the crispy cheese layer to get pasta, sauce, and meat in every portion.

You can nudge this basic 5-ingredient casserole in a few directions while keeping its retro charm. If you like a little zip, choose a pasta sauce with Italian herbs or garlic, or stir in a pinch of red pepper flakes with the sauce (this doesn’t add to the ingredient count if it’s already in your pantry). For a creamier, richer casserole, use half-and-half instead of milk and a cheese blend that includes mozzarella for extra stretch under the crispy top. If you prefer a leaner dish, you can substitute ground turkey or chicken for the beef; just be sure to cook it thoroughly and season it well so it doesn’t taste bland. For a sturdier sliceable casserole, bake it toward the longer end of the uncovered time and let it rest a full 20 minutes before serving. To prevent overflow, don’t overfill the baking dish; leave at least 1/2 inch of space at the top, and place the dish on a foil-lined baking sheet if you’re worried about bubbling over. Food safety tips: Always cook ground beef to at least 160°F (71°C), breaking it up in the pan so no pink remains. Refrigerate leftovers within 2 hours of baking, storing them in a shallow, covered container. Reheat leftovers in the oven or microwave until steaming hot in the center (165°F/74°C) before eating, and use within 3 to 4 days. If using a vintage Pyrex or glass dish, avoid drastic temperature changes—don’t set a hot dish directly on a cold or wet surface—to reduce the risk of the glass cracking.