Pour bottled thousand island dressing and these 3 ingredients over elbow macaroni into a baking dish for a meal your family will ask for again and again

This oven-baked 4-ingredient Amish-style thousand island macaroni is the kind of cozy, no-fuss meal that fits right into a busy family weeknight. Everything starts with dry elbow macaroni in a baking dish, then you simply pour on bottled thousand island dressing, add milk and shredded cheese, and let the oven do the work. It has that creamy, tangy comfort you’d expect from a Midwestern potluck casserole, with almost no prep and hardly any dishes. If you like old-fashioned pantry recipes that you can toss together between homework and ball practice, this one will quickly become a regular.

Serve this thousand island macaroni warm, straight from the baking dish, with a simple green salad or steamed vegetables to balance the richness. Buttered peas, roasted broccoli, or a crisp cucumber salad all work nicely. Garlic bread or dinner rolls are great for scooping up the creamy sauce. For a heartier plate, pair it with baked chicken, meatloaf, or sliced ham. A little dill pickle or coleslaw on the side also plays well with the tangy dressing flavor.

Servings: 6

3 cups uncooked elbow macaroni (about 12 ounces)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin swipe of butter.

Pour the uncooked elbow macaroni evenly into the prepared baking dish, spreading it into an even layer so it cooks uniformly.

Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the dry macaroni, reserving the remaining 1/2 cup of cheese for topping.

In a medium bowl or large measuring cup, whisk together the bottled thousand island dressing and the milk until the mixture is smooth and pourable.

Slowly pour the thousand island and milk mixture evenly over the macaroni and cheese in the baking dish, making sure all the pasta is moistened. If any macaroni pieces are sitting dry on top, gently press them down with the back of a spoon so they’re mostly submerged in liquid.

Cover the baking dish tightly with aluminum foil to trap in the steam, which will help the macaroni cook through and keep the sauce creamy.

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

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

Bake for an additional 10–15 minutes, until the top is lightly golden and the cheese is melted and bubbly.

Let the casserole rest for about 10 minutes before serving so the sauce can thicken slightly and the pasta can finish absorbing the flavors. Give it a gentle stir if you’d like a creamier, more mixed texture, then scoop into bowls and serve warm.

For picky eaters, you can use a milder thousand island dressing or mix half thousand island and half ranch to soften the tang. If your family likes extra cheesiness, stir in an additional 1/2–1 cup of shredded cheese with the dry macaroni, or sprinkle a mix of cheddar and mozzarella on top. For added protein, stir in 1–2 cups of cooked diced ham, rotisserie chicken, or browned ground beef before pouring on the dressing mixture (just keep the total volume similar so it still bakes evenly). To sneak in veggies, fold in a cup of frozen peas, corn, or mixed vegetables right over the dry macaroni before baking; they’ll cook along with the pasta. If you prefer a bit of crunch, top the casserole with 1/2 cup of crushed buttery crackers or plain breadcrumbs along with the final layer of cheese. Food safety tips: Make sure the casserole is heated until it’s bubbling hot in the center; if you use a thermometer, aim for at least 165°F (74°C). If you add cooked meats, they should already be fully cooked before going into the dish. Refrigerate leftovers within 2 hours of baking, store in a covered container, and eat within 3–4 days. Reheat portions thoroughly until steaming hot before serving. If the pasta seems a little dry when reheating, stir in a splash of milk to bring back some creaminess.