This oven baked 5-ingredient Amish summer sausage macaroni is the kind of low-effort comfort food that fits right into a busy weeknight. Everything goes into one ceramic baking dish, including the dry macaroni, so it feels wonderfully practical when you want a cozy supper without standing over the stove. It has that simple, hearty casserole style often associated with Amish-inspired home cooking, where a handful of affordable ingredients come together into something filling, creamy, and family-friendly.
Serve this with a crisp green salad, steamed green beans, or buttered peas to balance the rich, savory pasta. A side of applesauce or sliced fresh tomatoes also works really well with the smoky summer sausage, and if you want to stretch dinner a little further, warm dinner rolls or toasted bread are great for rounding out the meal.
Oven Baked 5-Ingredient Amish Summer Sausage Macaroni
Servings: 6
Ingredients
2 cups dry elbow macaroni
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch ceramic baking pan.
2. In the baking pan, spread the dry elbow macaroni in an even layer. Spoon the condensed cream of mushroom soup over the top, then pour in the milk and sprinkle in 1 1/2 cups of the cheddar cheese.
3. Stir everything together right in the pan until the macaroni is well coated and the soup is evenly blended into the milk.
4. Scatter the diced summer sausage evenly over the top, then cover the pan tightly with foil.
5. Bake covered for 35 minutes. Remove the foil, stir well, and check that the pasta is just becoming tender.
6. Sprinkle the remaining 1/2 cup cheddar cheese over the top and return the pan to the oven, uncovered, for 10 to 15 minutes, until the pasta is tender and the top is melted and lightly golden.
7. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
Swap the soup: Cream of chicken or cream of celery both work well here if that is what you already have in the pantry. The overall texture stays creamy and comforting, with just a slightly different flavor in the background.
Add a vegetable: Stir in a cup of thawed peas or a little sautéed onion before baking if you want to make it feel a bit more complete in one dish. This is one of my favorite ways to stretch the recipe on hectic evenings.
Watch the liquid level: Because different brands of pasta and baking dishes can cook a little differently, check the casserole when you remove the foil. If it looks dry before the macaroni is tender, add a small splash of milk, stir, and continue baking.
Make-ahead tip: Dice the summer sausage and shred the cheese ahead of time so dinner comes together fast. Since the pasta goes in dry, this recipe is especially handy when you need something filling with very little prep.
Cheese option: Sharp cheddar gives the best flavor, but Colby jack or a mild cheddar blend can be used for a softer, creamier finish that kids often enjoy.
