Pour bottled garden herb ranch dressing and these 2 ingredients over elbow macaroni into a baking pan for a dish that becomes an instant family favorite

This oven-baked 4-ingredient Amish-style garden herb macaroni is the kind of practical, no-fuss casserole that shows up at church potlucks and family reunions across the Midwest. It leans on a bottle of garden herb ranch dressing for both flavor and creaminess, which means you skip the usual roux, chopping, and stovetop prep. Everything—dry elbow macaroni, dressing, and two simple supporting ingredients—gets poured straight into the baking pan, then the oven does the work. The result is a cozy, herb-scented pasta bake that tastes like it took far more effort than it actually did, making it perfect for busy weeknights or casual entertaining.

Serve this garden herb macaroni hot from the oven with something crisp and fresh alongside to balance the richness—a simple green salad with a light vinaigrette, sliced tomatoes with a sprinkle of salt and pepper, or steamed green beans tossed with lemon. It also pairs nicely with roasted or grilled chicken, baked ham, or meatloaf for a classic Midwestern-style dinner. If you’re bringing it to a potluck, let it rest 10–15 minutes so it firms up slightly, then offer extra bottled garden herb ranch on the side for anyone who wants an extra drizzle.

Servings: 6

12 ounces uncooked elbow macaroni (about 3 cups dry)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan with a bit of oil or nonstick spray to help prevent sticking.

Pour the uncooked elbow macaroni evenly into the bottom of the prepared baking pan, spreading it out so it forms a fairly even layer. This is your base; no boiling is needed.

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

In a large measuring cup or bowl, combine the bottled garden herb ranch dressing and the chicken broth. Whisk or stir until the mixture is smooth and fully blended; this liquid will both cook and flavor the pasta.

Slowly pour the garden herb ranch and broth mixture evenly over the macaroni and cheese in the baking pan, making sure all of the pasta is moistened. Gently tap the pan on the counter to help the liquid settle around the noodles.

Cover the baking pan tightly with aluminum foil to trap steam, which will help the elbow macaroni cook through in the oven without boiling first.

Bake the covered pan on the center rack for 35 to 40 minutes, until the pasta is mostly tender when you carefully uncover and test a piece with a fork. The liquid should be mostly absorbed but still a bit saucy.

Remove the foil, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, and return the pan to the oven uncovered. Bake for an additional 8 to 12 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

Take the pan out of the oven and let the macaroni rest for 10 minutes before serving. This brief rest allows the sauce to thicken slightly and makes it easier to scoop neat portions. Serve warm, straight from the pan.

For a slightly lighter version, you can use a light garden herb ranch dressing and low-fat cheddar cheese, though the sauce may be a bit less rich. To make this vegetarian, simply use vegetable broth instead of chicken broth. If you prefer a creamier, looser texture, add an extra 1/4 to 1/2 cup broth before baking; for a firmer, more sliceable casserole, keep the liquid as written and allow a full 10–15 minutes of resting time after baking. For extra flavor and texture, you can stir in 1 cup of frozen peas or corn directly into the dry macaroni before adding the liquid, or top the casserole with 1/2 cup seasoned breadcrumbs along with the final layer of cheese. A sharper cheese, like extra-sharp cheddar or a mix of cheddar and Monterey Jack, will give a more pronounced cheesy flavor. Food safety tips: Make sure the casserole is heated through and bubbling before serving; the center should reach at least 165°F (74°C) if you check with an instant-read thermometer. Because this dish contains dairy and cooked pasta, refrigerate leftovers within 2 hours of baking in a shallow, covered container, and reheat thoroughly before eating. Discard any leftovers that have been at room temperature for more than 2 hours.