This creamy bacon macaroni is the sort of no-fuss comfort dish that fits right into a busy weeknight or a Sunday potluck. It reminds me of the kind of baked casseroles you’d find on an Amish community table—simple pantry ingredients, very few steps, and a whole lot of cozy, stick-to-your-ribs goodness. Instead of making a sauce from scratch, we lean on a jar of bacon cheese dip and just two more ingredients, then pour everything over dry elbow macaroni in a baking dish. It bakes up into a bubbly, creamy pan of noodles that feels like home and is easy enough for even the most hesitant cook.
Serve this creamy bacon macaroni straight from the baking dish while it’s hot and bubbling, with a big spoon and sturdy plates. It pairs nicely with a crisp green salad dressed in a simple vinaigrette, or a side of buttered peas or green beans to balance the richness. Warm dinner rolls or a slice of crusty bread are perfect for scooping up any extra sauce. For a heartier spread, set it alongside baked ham, meatloaf, or roasted chicken, and finish the meal with something simple and old-fashioned like applesauce or a fruit crisp.
Oven-Baked 4-Ingredient Amish Creamy Bacon MacaroniServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
1 (15–16 ounce) jar bacon cheese dip, room temperature
2 cups whole milk
1 cup shredded mild cheddar cheese
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Spread the uncooked elbow macaroni evenly in the bottom of the prepared baking dish. Shake the dish a bit so the pasta settles into an even layer.
In a medium bowl or large measuring cup, whisk together the jarred bacon cheese dip and the milk until fairly smooth. It doesn’t have to be perfect, but you want the milk and dip well combined so they bake into a creamy sauce.
Slowly pour the bacon cheese dip and milk mixture evenly over the dry elbow macaroni in the baking dish, making sure all the pasta is moistened. If any macaroni is sitting high and dry, press it down gently with the back of a spoon so it’s covered with liquid.
Sprinkle the shredded cheddar cheese evenly over the top of the sauced macaroni. This will melt into a golden, cheesy layer as it bakes.
Cover the baking dish tightly with aluminum foil. This helps the macaroni cook through by trapping the steam and keeps the top from drying out too quickly.
Bake, covered, for 35–40 minutes, or until the macaroni is tender when you poke a piece with a fork. If your oven runs cool, it may need a few extra minutes; check and recover as needed.
Carefully remove the foil (watch out for hot steam), then return the dish to the oven and bake uncovered for an additional 10–15 minutes, or until the top is bubbly and lightly browned around the edges.
Remove the baking dish from the oven and let the macaroni rest for 5–10 minutes before serving. The sauce will thicken slightly as it stands, making it easier to scoop. Serve warm and enjoy.
Variations & Tips
For extra smokiness, stir 1/2 teaspoon of smoked paprika into the bacon cheese dip and milk mixture before pouring it over the macaroni. If you like a bit of texture on top, add 1/2 cup of crushed butter crackers or plain bread crumbs over the cheddar cheese before baking uncovered. You can also fold in 1 cup of thawed frozen peas or corn after the initial covered baking time for a touch of sweetness and color. For a meatier version, stir in 1 cup of cooked, crumbled bacon or diced ham when you pour the sauce over the pasta, keeping in mind this will add salt, so taste before adding any extra seasoning. If you prefer a looser, saucier macaroni, add an extra 1/4 to 1/2 cup of milk; for a firmer casserole, reduce the milk by about 1/4 cup. Food safety tips: Keep the bacon cheese dip refrigerated after opening and do not use it past its expiration date. If you add cooked meats, be sure they are fully cooked and cooled properly before using, and avoid leaving the finished casserole at room temperature for more than 2 hours; refrigerate leftovers promptly and reheat until steaming hot before serving again.
