Pour jarred cheddar cheese sauce and these 3 ingredients over elbow macaroni into a baking dish for a dish that brings everyone back to the table

This oven-baked 4-ingredient Amish-style creamy cheddar macaroni is the kind of cozy, no-fuss dinner that brings everyone back to the table. It leans on a jar of store-bought cheddar cheese sauce and just three simple pantry ingredients poured right over dry elbow macaroni in a baking dish—no boiling pasta or making a roux on the stove. It’s inspired by the simple, hearty casseroles you’ll find in many Midwestern and Amish kitchens: honest ingredients, minimal steps, and a creamy, comforting result that tastes like home.

Serve this creamy cheddar macaroni hot from the oven with a crisp green salad or steamed broccoli to balance the richness. Buttered peas or green beans also fit that classic Midwestern table feel. For a heartier plate, add sliced ham, baked chicken tenders, or meatloaf on the side. A dish of applesauce or a basket of warm rolls or cornbread rounds out the meal and makes it feel extra homey, especially for kids and picky eaters.

Servings: 6

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 cooking spray so the macaroni doesn’t stick.

Pour the uncooked elbow macaroni evenly into the prepared baking dish, spreading it out so it sits in a fairly even layer from corner to corner.

In a medium bowl or large measuring cup, whisk together the jarred cheddar cheese sauce, whole milk, and salt until the mixture is smooth and pourable. Take a moment to really combine it so there are no streaks of plain milk.

Slowly pour the cheddar cheese sauce mixture evenly over the dry elbow macaroni in the baking dish, making sure all the pasta is moistened. Use a spoon to gently press down and stir just enough so the macaroni is mostly submerged in the creamy mixture.

Cover the baking dish tightly with aluminum foil to trap in the steam. This helps the dry macaroni cook through and keeps the sauce from drying out on top.

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

Carefully remove the foil (watch for hot steam), give the macaroni a gentle stir to loosen and re-coat everything in the creamy sauce, and taste a piece of pasta. If needed, add a pinch more salt. If you’d like the top a bit more set and lightly golden, return the dish to the oven uncovered for an additional 5 to 10 minutes.

Let the macaroni rest for about 5 minutes before serving. This short rest helps the sauce thicken slightly so it’s creamy but not runny when you scoop it onto plates.

For extra richness, you can swap half of the milk for heavy cream or evaporated milk; this will give the macaroni an even silkier texture. If your family likes a bit of tang, stir in a teaspoon of yellow mustard or a dash of hot sauce into the cheese mixture before pouring it over the pasta. To sneak in veggies for picky eaters, finely chop steamed broccoli or cauliflower and stir it gently into the pan after baking, when you first uncover and stir the macaroni. A crunchy top is easy too: right after baking, sprinkle a handful of crushed butter crackers or plain breadcrumbs mixed with a little melted butter over the surface, then broil for 2 to 3 minutes, watching closely. If you prefer a saltier bite, use seasoned salt instead of plain salt, but add it gradually and taste as you go since the cheese sauce already contains sodium. For food safety, keep the milk and cheese sauce refrigerated until you’re ready to mix and bake, and don’t let the unbaked dish sit out at room temperature for long; assemble and get it into the oven promptly. Leftovers should be cooled within 2 hours, stored in a covered container in the refrigerator, and eaten within 3 to 4 days. Reheat thoroughly until steaming hot in the center, adding a splash of milk before reheating if the pasta seems dry.