Mix sweet peas and these 3 ingredients over elbow macaroni into a baking dish for a cozy summer supper everyone comes back for

This four-ingredient Amish-style sweet pea macaroni bake is the kind of humble, cozy summer supper that shows up at church potlucks and family reunions across the Midwest. It leans on pantry staples—canned sweet peas, dry elbow macaroni, and a simple creamy base—to create something surprisingly comforting with almost no effort. Everything is mixed right in the baking dish, so there’s no pre-boiling pasta or dirtying extra pots, making it an easy, practical option for weeknights or casual gatherings.

Serve this sweet pea macaroni bake hot, scooped straight from the dish with a big spoon. It pairs nicely with sliced garden tomatoes, a simple green salad with a tangy vinaigrette, or crisp cucumber salad to balance the richness. For protein, add grilled or roasted chicken, baked ham, or even pan-seared sausages on the side. A basket of crusty bread or warm dinner rolls is perfect for catching the creamy sauce left on the plate.

Servings: 6

2 cups uncooked elbow macaroni

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a thin coat of butter.

Pour the uncooked elbow macaroni evenly into the prepared baking dish, spreading it into an even layer. This is the base that will cook right in the oven.

In a large bowl, combine the drained canned sweet peas, whole milk, 1 1/2 cups of the shredded cheddar cheese, kosher salt, and black pepper. Stir until the peas are well coated and the cheese is evenly distributed.

Pour the sweet pea and milk mixture evenly over the dry elbow macaroni in the baking dish. Use a spoon or your hands to gently mix and nudge the peas and liquid down into the pasta so everything is fairly evenly combined and the macaroni is mostly submerged.

If using, dot the top with the small pieces of butter for extra richness and browning.

Cover the baking dish tightly with aluminum foil. Bake on the center rack for 35 to 40 minutes, until the macaroni is mostly tender and the liquid is bubbling around the edges.

Carefully remove the foil (watch for steam), sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, and return the dish to the oven uncovered.

Bake for another 10 to 15 minutes, until the cheese on top is melted, lightly golden in spots, and the macaroni is fully tender when pierced with a fork.

Remove from the oven and let the macaroni bake rest for 10 minutes before serving. This brief rest helps the sauce thicken slightly and makes it easier to scoop clean portions.

For a more traditional Amish-style richness, you can swap half of the milk for evaporated milk or light cream, which will give the sauce a slightly thicker, silkier texture. If you prefer a bit of tang, stir 1/2 cup of sour cream into the pea and milk mixture before pouring it over the macaroni. To turn this into a complete one-dish meal, add 1 to 1 1/2 cups of diced cooked ham, rotisserie chicken, or crumbled cooked bacon to the pea mixture before baking. A handful of finely chopped onion or 1 teaspoon of onion powder can add a gentle savory note without overpowering the sweetness of the peas. For a more pronounced crust, top the final layer of cheese with 1/2 cup of buttered breadcrumbs or crushed buttery crackers before the last 10 to 15 minutes of baking. If you need to use low-fat milk, be aware the sauce may be thinner; baking a few extra minutes uncovered can help it reduce slightly. Food safety tips: Always drain canned peas thoroughly to avoid excess liquid that can leave the center undercooked. Make sure the casserole is bubbling hot in the center before serving; an internal temperature of 165°F (74°C) is a good benchmark, especially if you add cooked meats. Refrigerate leftovers within 2 hours, store in a covered container, and reheat thoroughly before eating, using within 3 to 4 days.