There is something mighty comforting about a pantry supper that asks very little of you and still comes out rich, creamy, and fit for a family table. This Amish-style creamy Italian macaroni is the sort of baked dish that reminds me of church potlucks and neighborly suppers, where simple ingredients were stretched with good sense and a warm oven did most of the work. Pouring the dressing and the other ingredients right over dry elbow macaroni feels almost too easy, but that is exactly the charm of a recipe like this.
This macaroni makes a fine main dish with buttered green beans, stewed tomatoes, a crisp lettuce salad, or a plate of sliced cucumbers on the side. If you want to make it heartier, serve it alongside baked ham, roast chicken, or a few sausage links. A basket of warm dinner rolls is always welcome for catching every bit of the creamy sauce.
Oven Baked 4-Ingredient Amish Creamy Italian Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked elbow macaroni evenly in the prepared baking dish.
3. Pour the creamy Italian dressing over the macaroni, then pour in the milk. Stir gently right in the dish so the pasta is coated and settled into an even layer.
4. Sprinkle the shredded mozzarella cheese evenly over the top.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir well, then return the dish to the oven and bake uncovered for 20 to 25 minutes more, until the macaroni is tender and the top is bubbling and lightly golden.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and turn extra creamy.
Variations & Tips
Add a little protein: If you want to make this dish more filling, stir in 1 to 2 cups of diced cooked chicken, chopped ham, or browned sausage before baking. It turns a simple side-style casserole into a full supper.
Try a cheese change: Mozzarella keeps the dish mild and stretchy, but Monterey Jack, provolone, or a blend of mozzarella and sharp cheddar will give it a little more flavor. Use what you have in the refrigerator, which is often the Midwestern way.
Watch the liquid: Different brands of dressing can vary a bit in thickness and saltiness. If your casserole seems dry before the pasta is tender, add a small splash of milk, cover, and continue baking until the macaroni softens.
For a browned top: If you like a little more color, place the baked casserole under the broiler for 1 to 2 minutes at the end. Keep a close eye on it, because that cheese can go from golden to too dark in a hurry.
Make it ahead: You can assemble the dish a few hours in advance and refrigerate it covered. When baking from cold, add a little extra time so the center heats through and the macaroni cooks evenly.
