Mix jarred creamy cucumber dip and these 3 ingredients over elbow macaroni into a baking dish for a cool summer supper you will crave

This easy oven-baked creamy cucumber macaroni is the kind of simple, comforting dish I lean on during busy summer evenings. It borrows that cool, tangy flavor you find in Amish creamy cucumber salads and tucks it into a no-boil pasta bake. Everything comes together right in one baking dish: you pour jarred creamy cucumber dip and just three pantry staples over dry elbow macaroni, give it a good stir, and let the oven do the rest. It’s budget-friendly, kid-pleasing, and perfect for potlucks or a laid-back family supper on the porch.

Serve this creamy cucumber macaroni warm or at room temperature with sliced garden tomatoes, sweet corn on the cob, or a simple green salad. It pairs nicely with grilled chicken, brats, or burgers if you want to add a protein, but it’s also satisfying on its own with some crusty bread or dinner rolls to scoop up the sauce. A side of fresh watermelon or berries makes the whole meal feel extra summery and light.

Servings: 6

2 cups uncooked elbow macaroni (about 8 oz dry)

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

Pour the uncooked elbow macaroni evenly into the bottom of the prepared baking dish and spread it out in a single layer.

In a medium bowl, whisk together the jar of creamy cucumber dip and the milk until the mixture is smooth and pourable. Stir in 1/2 cup of the shredded cheddar cheese.

Pour the creamy cucumber mixture evenly over the dry elbow macaroni in the baking dish. Use your hands or a large spoon to gently mix everything together right in the dish, making sure all of the macaroni is coated and submerged as much as possible.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.

Cover the baking dish tightly with foil to trap in the moisture so the pasta can cook through.

Bake, covered, for 30 minutes. Carefully remove the foil, stir the pasta gently to loosen any pieces sticking together, then spread it back into an even layer.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the macaroni is tender when tasted and the top is lightly golden and bubbly around the edges.

Let the creamy cucumber macaroni rest for 5–10 minutes before serving so the sauce can thicken slightly. Serve warm or at room temperature.

For picky eaters, you can use a milder cheese like mozzarella instead of cheddar, or cut the creamy cucumber dip with an extra 1/2 cup of milk to soften the tangy flavor. If your family likes a stronger cucumber salad taste, add a small handful of thinly sliced cucumbers on top during the last 10 minutes of baking, or stir in a teaspoon of dried dill with the dip and milk. To make it heartier, mix in 1 to 1 1/2 cups of cooked, diced chicken or ham when you stir the sauce and macaroni together in the baking dish. For extra creaminess, replace 1/2 cup of the milk with half-and-half. If you need it a bit lighter, you can use 2% milk and a light creamy cucumber dip, though the sauce may be slightly thinner. Food safety tips: Keep the jarred creamy cucumber dip refrigerated and use it by the date on the package; don’t leave it out at room temperature for more than 2 hours. If you add cooked meats, make sure they are fully cooked and cooled promptly after cooking, and reheat leftovers to at least 165°F (74°C). Store leftovers in a covered container in the refrigerator and enjoy within 3–4 days, reheating only what you plan to eat so it doesn’t sit out too long.