This oven baked Amish-style green onion cream cheese macaroni is the kind of practical casserole that fits right into a busy weeknight, using just a handful of simple ingredients to turn uncooked elbow macaroni into a creamy, comforting dinner. It has that old-fashioned baked macaroni feel families love, but with the easy shortcut of spreading green onion cream cheese right over the pasta so the oven does most of the work.
Serve this creamy macaroni with a crisp green salad, buttered peas, steamed broccoli, or simple roasted carrots to balance the richness. It also pairs well with baked ham, rotisserie chicken, or a platter of fresh sliced tomatoes if you want to round it out into a larger family meal.
Oven Baked 4-Ingredient Amish Green Onion Cream 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. Spoon the green onion cream cheese over the macaroni in small dollops, then spread it as evenly as you can across the top.
4. Pour the milk evenly over the dish, then sprinkle the shredded cheddar cheese across the top.
5. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake 20 to 25 minutes more, or until the pasta is tender and the top is lightly golden and bubbling.
6. Let the casserole rest for 10 minutes before serving so the sauce thickens slightly, then scoop onto plates and serve warm.
Variations & Tips
Add protein: Stir in diced cooked ham or shredded rotisserie chicken before baking if you want to make this casserole more filling for dinner.
Make it sharper: Use sharp cheddar instead of mild cheddar for a stronger cheese flavor that stands up nicely to the creamy onion spread.
Loosen the spread: If your cream cheese spread is very firm, microwave it for a few seconds or stir it well first so it spreads more easily over the dry macaroni.
Watch the liquid: Oven temperatures and pasta brands can vary a little, so if the casserole looks dry before the pasta is tender, add a small splash of extra milk, cover, and continue baking.
Prep ahead: Assemble the casserole earlier in the day, cover, and refrigerate it until you are ready to bake. You may need to add a few extra minutes to the baking time if it goes into the oven cold.
