My aunt passed down this 4 ingredient trick for the creamiest dinner and we make it every single week

This oven baked 4-ingredient cottage cheese macaroni is the kind of comforting, no-fuss supper my Aunt Ruth leaned on during busy farm weeks. She showed me this trick back in the late 1970s, swearing that cottage cheese was her secret for the creamiest noodles without making a fussy white sauce. Everything stirs together in one bowl, bakes up in a foil-lined pan, and comes out with golden edges, a thick cheesy center, and those cozy Midwestern flavors I grew up on. It’s the sort of simple, reliable dish you can make every single week and never tire of.

Serve this creamy macaroni hot from the oven with a simple green salad or steamed broccoli to balance the richness. It also pairs nicely with sliced tomatoes in summertime, or a side of applesauce and buttered peas in cooler months, the way my aunt used it to round out a weeknight table. A little black pepper on top at the table is all it really needs, but you can set out hot sauce for those who like a bit of kick.

Servings: 6

12 oz dry elbow macaroni

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan or a rimmed baking sheet with heavy-duty aluminum foil, pressing it into the corners and up the sides so it’s well covered. Lightly grease the foil with a bit of butter or cooking spray to help with cleanup and easy serving.

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook just until barely al dente, 1 to 2 minutes less than the package directions. The pasta will finish softening in the oven, so don’t overcook it. Drain the macaroni well and set aside for a minute while you mix the cheese base.

In a large mixing bowl, stir together the cottage cheese, 1 1/2 cups of the shredded cheddar cheese, and the whole milk until everything is evenly combined. It will look loose, but the pasta will soak up the sauce as it bakes and turn wonderfully creamy.

Add the drained macaroni to the bowl with the cottage cheese mixture. Stir until every elbow is well coated and there are no dry spots. Taste a noodle and, if you like, add a pinch of salt or pepper at this stage, but it’s optional and not counted in the 4 main ingredients.

Pour the cheesy macaroni mixture into the foil-lined pan, spreading it into an even layer. Use a spatula to gently press it down so it sits snugly in the pan. Sprinkle the remaining 1/2 cup shredded cheddar evenly over the top for a golden, bubbly crust.

Place the pan on the middle rack of the preheated oven. Bake for 30 to 40 minutes, or until the edges are bubbling, the top is lightly browned in spots, and the center looks set and creamy rather than soupy. If your oven runs hot, start checking around 25 minutes.

Remove the pan from the oven and let the macaroni rest for at least 10 minutes. This short rest helps the sauce thicken and makes it easier to cut or scoop neat portions. Use a sturdy plastic spatula to lift out big, thick squares or scoops, making sure to dig all the way down to get some of those caramelized, golden edges.

Serve warm straight from the foil-lined pan. Once cooled, any leftovers can be covered and refrigerated for up to 3 days. Reheat gently in the oven, covered with foil, or in the microwave with a splash of milk to loosen the sauce.

You can stay true to Aunt Ruth’s 4-ingredient trick and still nudge this recipe to fit your table. For extra tang, swap half of the cheddar for Colby Jack or a sharp cheddar, keeping the total cheese amount the same. If you prefer a firmer texture, bake a little longer until the top is deeper golden and the edges are nicely crisped; for softer, creamier macaroni, pull it from the oven as soon as the center is just set. To stretch the meal, you can stir in a cup of frozen peas or a handful of chopped ham before baking, though that will take it beyond the original 4 ingredients. For a bit of color on top without changing the recipe, sprinkle on a little paprika before baking. Food safety tips: Cool leftovers to room temperature within 2 hours of baking, then refrigerate promptly in a shallow container. Reheat leftovers to steaming hot (165°F/74°C) before serving, and use them within 3 days. If you transport this dish to a potluck, keep it insulated and warm, or chill it and reheat fully once you arrive, rather than letting it sit at room temperature for long stretches.