This is the kind of cozy, no-fuss casserole that fits right into a busy Midwestern weeknight. It starts with dry elbow macaroni right in the casserole dish, then you simply spoon over a jar of creamy spinach dip and three more pantry-friendly ingredients to make it rich and comforting. Baked until the pasta is tender and everything is bubbly, it comes out like an Amish-style creamy macaroni with a little veggie boost from the spinach. It’s the sort of meal you’ll find yourself craving again and again because it tastes like you spent all afternoon in the kitchen, even though you barely dirtied a dish.
Serve this creamy spinach macaroni with a simple green salad or sliced cucumbers and cherry tomatoes to balance the richness. Warm dinner rolls, buttered toast, or garlic bread are great for scooping up the extra sauce. For a heartier plate, add roasted or grilled chicken, ham, or sausages on the side. A bowl of fruit salad or apple slices with peanut butter makes a kid-friendly finish to the meal.
5-Ingredient Creamy Spinach Macaroni BakeServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
1 (12–15 ounce) jar creamy spinach dip
2 cups milk (whole or 2%)
1 cup shredded cheddar cheese, divided
1/2 teaspoon salt, plus more to taste
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or a little butter.
Pour the uncooked elbow macaroni evenly into the bottom of the prepared casserole dish and spread it into an even layer.
In a medium bowl, stir together the jar of creamy spinach dip, milk, 1/2 cup of the shredded cheddar cheese, and the salt until well combined. The mixture will be pourable and creamy.
Slowly spoon and pour the spinach dip mixture evenly over the dry macaroni in the casserole dish, making sure to cover all of the pasta so it can absorb the liquid as it bakes. Gently shake the dish or tap it on the counter to help the sauce settle down between the noodles.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
Cover the casserole dish tightly with aluminum foil to keep the moisture in so the pasta can cook through.
Bake, covered, for 30 minutes. Carefully remove the foil (watch for steam), then continue baking uncovered for another 15–20 minutes, or until the pasta is tender when you poke it with a fork and the top is bubbly and lightly golden.
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop. Taste and add a pinch more salt if needed before taking it to the table.
Variations & Tips
For extra protein, stir 1–2 cups of cooked, diced chicken, ham, or crumbled cooked bacon into the spinach dip mixture before spooning it over the macaroni. If you have picky eaters who side-eye anything green, use a milder spinach dip (or even half spinach dip and half plain ranch dip) and top the casserole with extra cheese to make it more familiar and kid-friendly. You can swap the cheddar for mozzarella, Colby Jack, or a blend of whatever you have on hand. For a little crunch, add 1/2 cup buttered breadcrumbs or crushed buttery crackers on top during the last 10 minutes of baking. To sneak in more veggies, fold in a cup of thawed frozen peas or finely chopped steamed broccoli with the spinach dip mixture. If using whole wheat pasta, check for doneness a bit earlier and add a splash more milk if it seems dry, as it can soak up more liquid. Food safety tips: Make sure any added meats are fully cooked before mixing into the casserole, as this recipe’s baking time is designed to cook the pasta, not raw meat. Leftovers should be cooled, then refrigerated within 2 hours and eaten within 3–4 days. Reheat leftovers until steaming hot all the way through, and discard any casserole that has sat out at room temperature for more than 2 hours.
