Mix bottled celery seed dressing and these 2 ingredients over elbow macaroni into a casserole dish for a comforting dish you will want again and again

This oven-baked 4-ingredient Amish-style creamy celery seed macaroni is the kind of comforting, no-fuss casserole I lean on after a long workday. The magic is in how simple it is: you pour bottled celery seed dressing and just two more pantry staples right over dry elbow macaroni in a casserole dish, mix it all together, and let the oven do the work. It’s loosely inspired by old-fashioned Amish casseroles that lean on basic ingredients and creamy dressings for big flavor, but updated for busy home cooks who don’t want to fuss with boiling pasta first or dirtying extra pans.

Serve this creamy celery seed macaroni as a cozy side dish with roasted chicken, meatloaf, or grilled pork chops, or make it the main event with a simple green salad on the side. I like to add a tray of roasted vegetables—carrots, broccoli, or green beans—to balance out the richness. Leftovers reheat nicely in the microwave with a splash of milk, so it’s great for packing into lunch containers for the week alongside sliced cucumbers, cherry tomatoes, or a piece of fruit.

Servings: 6

2 cups uncooked elbow macaroni (about 8 ounces)

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

Pour the uncooked elbow macaroni directly into the prepared casserole dish and spread it into an even layer.

In a medium bowl or large measuring cup, whisk together the bottled creamy celery seed dressing and the milk until smooth and well combined.

Pour the celery seed dressing mixture evenly over the dry macaroni in the casserole dish. Use a spoon or clean hands to mix everything together right in the dish, making sure all of the pasta is coated and submerged as much as possible.

Stir in 3/4 cup of the shredded cheddar cheese, mixing it through the dressed macaroni so the cheese is evenly distributed.

Smooth the top of the macaroni mixture, then sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the surface.

Cover the casserole dish tightly with aluminum foil to trap in the moisture so the pasta can cook through in the oven.

Bake, covered, for 35–40 minutes, until the macaroni is tender when you poke a piece with a fork and the sauce is bubbling around the edges.

Carefully remove the foil (watch for steam), then return the dish to the oven and bake uncovered for an additional 8–10 minutes, or until the top is lightly golden and slightly crisp around the edges.

Let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop clean portions.

For a little extra protein, you can stir in 1–1 1/2 cups of cooked, diced ham or shredded rotisserie chicken along with the cheese before baking. If you like a bit of crunch, top the casserole with 1/2 cup of crushed butter crackers or plain breadcrumbs mixed with a tablespoon of melted butter during the last 10 minutes of baking. To lighten things up slightly, you can use 2% milk instead of whole milk, though the sauce will be a bit less rich and creamy. For a sharper flavor, swap in sharp cheddar or a mix of cheddar and Swiss. If you prefer more pronounced celery flavor, sprinkle an extra pinch of celery seed over the top before baking. Food safety tips: Make sure your milk is fresh and kept refrigerated until you’re ready to use it, and don’t leave the baked casserole at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers to a steamy 165°F (74°C) before eating, adding a splash of milk if the pasta seems dry. Because the pasta cooks in the oven from dry, avoid reducing the milk or dressing too much, or the noodles may not soften fully.