There is something mighty comforting about a pan of baked macaroni that comes together with just a handful of pantry staples, and this Amish-style cream of celery macaroni is the kind of humble supper that has fed plenty of families well over the years. It is simple, thrifty, and dependable, with uncooked elbow macaroni baking right in a creamy sauce until tender and cozy. Recipes like this remind me of the casseroles that showed up on Midwestern tables when the day had been long and nobody wanted to fuss, but everybody still wanted a hot meal from the oven.
This dish is hearty enough to stand on its own, but it is especially good with buttered green beans, cooked peas, a crisp cucumber salad, or sliced tomatoes in season. If you are serving a crowd, a basket of warm dinner rolls and a little fruit salad on the side make it feel like a full church-supper spread, and a sprinkle of black pepper on top gives each helping a nice little finish.
Oven Baked 4-Ingredient Amish Cream of Celery 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. In a medium bowl, whisk together the cream of celery 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 30 minutes. Remove the foil, stir gently to help the pasta cook evenly, then return to the oven uncovered for 20 to 25 minutes, or until the macaroni is tender and the top is bubbly and lightly golden.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and thicken a bit.
Variations & Tips
Make it extra cheesy: If your family likes a richer casserole, stir an extra 1/2 cup of shredded cheddar into the dish during the uncovered baking time. That gives you a creamier middle and a fuller cheese flavor without making the recipe complicated.
Add a little seasoning: This is a very mild old-fashioned dish, so a pinch of black pepper, onion powder, or garlic powder can be added to the soup and milk mixture if you want a little more flavor. A small sprinkle goes a long way.
Watch the liquid level: Different brands of pasta can vary, so if the casserole seems dry before the macaroni is fully tender, add a splash more milk, cover loosely, and bake a bit longer. You want the noodles soft and the sauce creamy, not stiff.
Try a different cheese: Colby, Monterey Jack, or a mild cheddar blend all work nicely here. Each one gives the casserole a slightly different finish while keeping that comforting, homespun feel.
Make it a fuller meal: To stretch this into a heartier supper, add cooked diced ham, browned ground beef, or drained canned tuna. It is a practical way to use leftovers and still keep the spirit of this simple pantry bake.
