Pour bottled vidalia onion dressing and these 2 ingredients over elbow macaroni into a baking dish for a meal the whole family keeps requesting

This oven baked 4-ingredient Amish Vidalia onion macaroni is the kind of humble dish that shows up at church suppers and family reunions out here in the Midwest. It leans on a bottle of sweet Vidalia onion dressing and just two more pantry staples to wrap every elbow of macaroni in a creamy, tangy sauce. You don’t even have to boil the pasta first—just pour everything over the dry elbows in a baking dish, like the old farmhouse cooks did when they needed to stretch a meal and keep their hands free for other chores. It’s simple, comforting, and one of those casseroles the family keeps asking for by name.

Serve this macaroni hot from the oven with a simple green salad or sliced fresh tomatoes to balance the richness. It pairs nicely with baked ham, meatloaf, or roasted chicken, but it’s hearty enough to stand alone with a side of buttered peas or green beans. A basket of warm dinner rolls or cornbread is right at home next to it on the table, and a little extra bottle of Vidalia onion dressing on the side never hurts for those who like an extra drizzle.

Servings: 6

2 cups uncooked elbow macaroni (about 8 ounces)

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish so the macaroni doesn’t stick.

Spread the uncooked elbow macaroni evenly in the bottom of the baking dish. This should look just like that close-up shot: a layer of dry elbows waiting for their bath of dressing.

In a medium bowl or large measuring cup, whisk together the bottled Vidalia onion dressing and the whole milk until smooth and well blended.

Pour the Vidalia onion dressing and milk mixture evenly over the uncooked macaroni in the baking dish, making sure all the pasta is moistened. Gently shake the dish or stir lightly with a spoon if needed so the liquid seeps down between the elbows.

Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top, then gently press the cheese down just a bit so some of it sinks into the liquid. Reserve the remaining 1/2 cup of cheese for later.

Cover the baking dish tightly with aluminum foil. This helps the macaroni cook through in the sauce without drying out.

Bake, covered, for 40–45 minutes, until the pasta is mostly tender when you poke a fork down into the center. Carefully remove the foil, watching out for steam.

Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and the edges are lightly golden.

Remove from the oven and let the macaroni rest for about 10 minutes before serving. This short rest helps the sauce thicken and cling to every elbow, making neat, cozy scoops for the plate.

You can swap the mild cheddar for Colby, Colby Jack, or a blend of cheeses if that’s what you keep on hand; just avoid very aged or sharp cheeses as they can overpower the gentle sweetness of the Vidalia onion dressing. For a heartier farmhouse-style casserole, stir in 1 to 1 1/2 cups of diced cooked ham or shredded rotisserie chicken along with the dry macaroni before pouring on the dressing mixture. If you like a bit of color and texture, you can add 1/2 cup of thawed frozen peas or corn before baking. To make it creamier, replace 1/2 cup of the milk with half-and-half. If the top browns faster than you’d like, tent loosely with foil for the last few minutes. For food safety, keep the bottled Vidalia onion dressing refrigerated once opened, and do not leave the finished casserole at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and reheat thoroughly until steaming hot before serving again. If you prepare the dish ahead and refrigerate before baking, add an extra 5–10 minutes to the covered bake time so the cold ingredients can heat through safely.