This oven-baked Amish-style ham and macaroni bake is the sort of comforting, no-fuss supper that’s carried many a farm family through long days and cold evenings. Everything starts with a pan of dry elbow macaroni, then you simply mix canned diced ham and three pantry ingredients right over the top and let the oven do the rest. It’s the kind of practical, thrifty dish I grew up seeing at church potlucks and after Sunday chores—simple, filling, and the sort of creamy, salty, homey casserole you’ll find yourself craving again and again.
Serve this ham and macaroni bake piping hot with something bright and simple alongside: a crisp green salad with a tangy dressing, sliced tomatoes and cucumbers in a little vinegar and sugar, or steamed green beans tossed with butter and pepper. A pan of cornbread or a few warm dinner rolls are lovely for soaking up the creamy sauce. For a heartier meal, pair it with applesauce or coleslaw the way many Midwestern farm tables do, and finish with something easy and old-fashioned, like canned peaches or a simple pudding.
Oven-Baked Amish Ham and Macaroni BakeServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
1 (12-ounce) can diced ham, drained
3 cups whole milk
2 cups shredded mild cheddar cheese (about 8 ounces)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
Nonstick cooking spray or a little butter for greasing the pan
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with nonstick spray or a little butter so the macaroni doesn’t stick.
Pour the uncooked elbow macaroni evenly into the bottom of the prepared baking pan, spreading it out so it covers the pan in a fairly even layer.
Sprinkle the drained canned diced ham evenly over the dry macaroni. Use your hands or a spoon to spread the ham so every bite of macaroni will have some ham mixed in.
In a medium bowl or large measuring cup, whisk together the whole milk, shredded cheddar cheese, salt, and black pepper. The cheese will be thick in the mixture—that’s fine, it will melt into a sauce in the oven.
Slowly pour the milk and cheese mixture evenly over the ham and uncooked macaroni in the baking pan, making sure to wet all the pasta. With clean hands or a large spoon, gently mix everything together right in the pan so the ham, macaroni, and cheesy milk are well combined and evenly distributed.
Tap the pan lightly on the counter to settle the ingredients, then cover the pan tightly with foil to help the macaroni cook through in the oven.
Bake, covered, for 45 minutes. Carefully remove the foil (watch for steam), give the casserole a gentle stir to loosen any macaroni around the edges, and check the pasta for doneness.
Return the pan to the oven, uncovered, and bake for another 10–15 minutes, or until the macaroni is tender, the sauce is bubbly, and the top has a light golden color around the edges.
Remove from the oven and let the ham and macaroni bake rest for about 10 minutes before serving. This short rest helps the sauce thicken and makes it easier to scoop into neat servings.
Variations & Tips
For extra flavor, you can stir 1/2 teaspoon of dry mustard or a pinch of smoked paprika into the milk mixture before pouring it over the macaroni. If you like a little crunch on top, uncover the casserole during the last 10–15 minutes and sprinkle with 1/2 cup of buttered breadcrumbs or crushed saltine crackers. You can also swap part of the cheddar for Colby, Monterey Jack, or a bit of Swiss for a different, but still very Midwestern, flavor. If you prefer a richer dish, replace 1 cup of the milk with half-and-half or evaporated milk. To stretch the meal and add color, fold in 1 cup of thawed frozen peas or corn when you mix everything in the pan. For a smaller household, bake the mixture in two 8x8-inch pans and freeze one after baking and cooling; reheat thoroughly before serving. Food safety tips: Always drain the canned ham well and keep it refrigerated until you’re ready to use it. Wash your hands and any utensils after handling the ham. Make sure the casserole is heated until it is bubbling all the way through and the internal temperature reaches at least 165°F (74°C). Refrigerate leftovers within 2 hours of baking, store them in a covered container, and enjoy within 3–4 days, reheating until hot and steaming before serving.
