Sprinkle jarred bacon bits and these 2 ingredients over elbow macaroni into a baking dish for a hearty meal everyone asks for seconds

This cozy oven-baked Amish-style bacon macaroni is the kind of simple, stick-to-your-ribs dish that feels right at home on a busy weeknight. Everything comes together right in the baking dish: you sprinkle jarred real bacon bits and just two other pantry ingredients over dry elbow macaroni, pour on milk, and let the oven do the rest. It has that old-fashioned church potluck charm, but with a shortcut or two that busy families will appreciate.

Serve this hearty bacon macaroni straight from the baking dish with a green side to balance it out, like a simple tossed salad, steamed broccoli, or green beans. Warm dinner rolls or buttered toast are great for scooping up the creamy sauce from the bottom of the pan. It also pairs nicely with sliced fresh tomatoes or a fruit salad if you’re trying to round out the plate for kids and adults alike.

Servings: 4

2 cups uncooked elbow macaroni (about 8 ounces)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray if desired.

Pour the uncooked elbow macaroni evenly into the bottom of the baking dish and spread it out so it forms a fairly even layer.

Sprinkle about 1 1/2 cups of the shredded cheddar cheese evenly over the dry macaroni, making sure most of the pasta is lightly covered.

Sprinkle about 3/4 cup of the jarred real bacon bits evenly over the cheese and macaroni. This is the moment that should look like the close-up photo: hands sprinkling store-bought bacon bits over the uncooked elbow macaroni in the baking dish.

Slowly pour the whole milk over the macaroni, cheese, and bacon bits, making sure the milk is distributed all around the dish. The milk should just about cover the macaroni; gently shake the dish if needed to settle everything.

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

Bake, covered, for 40–45 minutes, until the macaroni is tender when you poke a few pieces with a fork. If the pasta still feels firm, re-cover and bake for another 5–10 minutes, checking again.

Remove the foil and sprinkle the remaining 1/2 cup shredded cheddar cheese and remaining 1/4 cup bacon bits evenly over the top.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese on top is melted, bubbly, and lightly golden around the edges.

Let the bacon macaroni rest for about 5–10 minutes before serving so the sauce can thicken slightly and it’s not too hot for little mouths. Scoop into bowls or onto plates and enjoy while warm.

For picky eaters, you can use mild cheddar or even a blend like Colby Jack to keep the flavor gentle. If your family likes things extra creamy, stir in 1/2 cup of sour cream or a can of condensed cream of chicken or cream of mushroom soup with the milk before pouring it over the macaroni, but keep in mind this will add more than four ingredients. To sneak in a little veg, stir in 1–2 cups of frozen peas or corn right over the dry macaroni before sprinkling on the cheese and bacon bits; they’ll cook along with the pasta. For a smokier flavor, choose hickory-smoked jarred bacon bits, or add a small pinch of smoked paprika to the cheese layer. If you prefer a bit of crunch on top, sprinkle a handful of crushed butter crackers or plain breadcrumbs over the final cheese layer before the last bake. Food safety tips: Use real, shelf-stable or refrigerated jarred bacon bits from a trusted brand, and check the expiration date before using. Keep milk refrigerated until you’re ready to assemble, and don’t let the assembled dish sit at room temperature for long before baking. Bake until the center is hot and the macaroni is tender, and refrigerate leftovers within 2 hours of serving. Reheat leftovers thoroughly until steaming hot before eating, and discard any leftovers that have been left out at room temperature too long.