This oven-baked Amish-style broccoli cheese macaroni is the kind of practical casserole that earns a permanent place in a weeknight rotation. It relies on pantry-friendly convenience ingredients, with canned broccoli cheese soup creating a creamy sauce as it bakes over uncooked elbow macaroni, giving you a simple one-dish dinner with very little prep. The result is rich, comforting, and familiar, with a soft baked texture that fits right in with the hearty casseroles often associated with Amish home cooking.
Serve this macaroni with a crisp green salad, buttered peas, applesauce, or sliced tomatoes to balance its creamy richness. For a fuller meal, add baked ham, rotisserie chicken, or simple sausage on the side. Warm dinner rolls or a slice of crusty bread are also good for scooping up the cheesy sauce.
Oven Baked 4-Ingredient Amish Broccoli Cheese Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Spread the uncooked elbow macaroni evenly in the prepared dish.
3. In a medium bowl, whisk together the broccoli cheese soup and milk until smooth, then pour the mixture evenly over the macaroni.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Cover the dish tightly with foil and bake for 35 minutes.
6. Remove the foil, stir gently to help the pasta cook evenly, then return the dish to the oven uncovered and bake for 15 to 20 minutes more, until the macaroni is tender and the top is hot and bubbly.
7. Let the casserole stand for 5 to 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
Add protein: Stir in 1 to 2 cups of diced cooked ham, shredded chicken, or browned sausage before baking if you want to make the casserole more substantial.
Cheese choice: Sharp cheddar gives the strongest flavor, but Colby Jack or a cheddar-mozzarella blend also works well for a milder, extra-melty finish.
Pasta texture tip: Because the macaroni goes in uncooked, make sure it is well covered by the soup-and-milk mixture. If your casserole looks dry partway through baking, add a small splash of milk before finishing in the oven.
Broccoli boost: For more vegetable texture, fold in 1 to 2 cups of finely chopped steamed broccoli florets before baking. This gives the dish a more homemade look and a little more bite.
Make-ahead note: You can assemble the casserole several hours in advance and refrigerate it covered. When baking from cold, add about 10 extra minutes to the covered baking time.
