Pour jarred white cheddar sauce and these 3 ingredients over elbow macaroni in casserole dish for a creamy weeknight dinner the whole family asks for again

This oven-baked Amish-style white cheddar macaroni is the kind of weeknight casserole you can have in the oven in under 10 minutes. It leans on a jar of store-bought white cheddar sauce, dry elbow macaroni, and just a few pantry staples to create a creamy, comforting dish that tastes like it took far more effort than it actually does. While Amish cooking is often associated with from-scratch dairy-rich casseroles, this version borrows that same spirit of simplicity and heartiness, but adapts it for a modern, busy kitchen with minimal prep and cleanup.

Serve this creamy white cheddar macaroni with a crisp green salad dressed in a tangy vinaigrette to balance the richness, or with simply steamed broccoli or green beans. It also pairs nicely with roasted chicken, grilled sausages, or a pan-seared pork chop for a more substantial meal. For a cozy, meatless supper, add a side of sliced tomatoes with salt and pepper and some crusty bread to mop up any extra sauce.

Servings: 6

12 oz dry elbow macaroni

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with a bit of butter or nonstick spray so the pasta doesn’t stick.

Pour the dry elbow macaroni evenly into the prepared casserole dish, spreading it into an even layer. The pasta should be completely uncooked at this stage.

In a large bowl or measuring pitcher, whisk together the jarred white cheddar cheese sauce and the whole milk until smooth and well combined. This thins the sauce just enough so the dry pasta can absorb it and cook through in the oven.

Pour the white cheddar and milk mixture evenly over the uncooked elbow macaroni in the casserole dish, making sure all of the pasta is moistened. Use the back of a spoon to gently press down any macaroni that’s sitting above the liquid so everything is mostly submerged.

Dot the top of the casserole with the small pieces of butter, spacing them out across the surface. As the dish bakes, the butter will melt into the sauce, adding extra richness and helping the top stay supple and creamy.

Cover the casserole dish tightly with aluminum foil to trap the steam. This step is important because the pasta is starting out dry and needs that moisture to cook evenly.

Bake the covered casserole on the center rack for 35–40 minutes, until the pasta is just tender when you taste a piece from the center. If the sauce looks too thick at this point, you can gently stir in a splash more milk right in the pan.

Remove the foil and return the dish to the oven. Bake uncovered for another 10–15 minutes, until the top is bubbling and lightly golden around the edges and the sauce has thickened to a creamy consistency.

Let the macaroni rest for 5–10 minutes before serving. This short rest allows the sauce to settle and cling to the pasta, making it easier to scoop neat, creamy portions. Serve warm straight from the casserole dish.

To add a bit more character without complicating the recipe, stir in 1/2 teaspoon of garlic powder, onion powder, or smoked paprika to the white cheddar sauce and milk mixture before pouring it over the pasta. For a slightly sharper flavor, you can whisk in 1/2 cup of finely grated extra-sharp white cheddar cheese along with the jarred sauce. If you like a crunchy contrast, sprinkle 1/2 to 3/4 cup of buttered breadcrumbs or crushed butter crackers on top for the last 10–15 minutes of baking. For added protein, fold in 1 to 1 1/2 cups of diced ham, cooked shredded chicken, or drained canned tuna when you first add the sauce to the pasta. To incorporate vegetables, stir in 1–2 cups of frozen peas, corn, or mixed vegetables directly with the dry macaroni; they’ll cook alongside the pasta. If substituting lower-fat milk, be aware the sauce may be slightly thinner; you can compensate with a handful of extra cheese or a few more butter dots. For food safety, make sure any meat you add is fully cooked before it goes into the casserole, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers to at least 165°F (74°C) and add a splash of milk before reheating to keep the macaroni creamy rather than dry.