This oven baked 5-ingredient Amish garlic macaroni is the kind of simple supper that feels extra comforting when the day gets busy and everybody is hungry at once. It comes together in one casserole dish with pantry basics, and the garlic softens as it bakes, giving the pasta a mellow, homey flavor that tastes far richer than the short ingredient list would suggest.
Serve this cozy macaroni with sliced tomatoes, a crisp green salad, buttered green beans, or simple roasted zucchini for an easy summer meal. It also pairs nicely with applesauce, baked ham, grilled chicken, or a piece of crusty bread to soak up the creamy, garlicky sauce from the pan.
Oven Baked 5-Ingredient Amish Garlic Macaroni
Servings: 6
Ingredients
12 ounces dry orecchiette pasta
Directions
1. Preheat the oven to 375°F and lightly butter a 9x13-inch glass casserole dish.
2. Spread the dry orecchiette pasta evenly in the casserole dish, then scatter the peeled garlic cloves all over the top.
3. Dot the butter over the pasta and garlic, then pour the milk evenly into the dish. Sprinkle the salt over everything.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir well, and press any pasta that is sticking up back into the liquid.
5. Return the dish to the oven uncovered and bake for 20 to 25 minutes more, until the pasta is tender and the top is lightly golden. Let it rest for 10 minutes before serving so the sauce can thicken a bit.
Variations & Tips
For extra richness: Swap the milk for half-and-half if you want a creamier, more indulgent casserole. This is a good choice when serving the macaroni as the main dish with just a salad on the side.
For picky eaters: Chop or lightly mash the softened baked garlic into the sauce before serving so the flavor stays gentle and nobody has to see whole cloves on the plate. It still gives the dish that mellow garlic taste without feeling too bold.
Add cheese if your family likes it: Even though the basic version is wonderfully plain, a handful of shredded mozzarella, Swiss, or mild cheddar over the top during the last 10 minutes of baking makes a nice bubbly finish.
Watch the liquid level: If your pasta seems dry before it finishes baking, add a small splash of hot milk, then continue baking. Different pasta brands can absorb liquid a little differently, so this easy adjustment helps keep the casserole creamy.
Make it a full meal: Stir in cooked peas, chopped ham, or shredded rotisserie chicken after the first bake for a heartier pan. It is a handy way to stretch the dish for a bigger family supper without making a second main.
