This Oven-Baked Amish Spring Onion Macaroni is my kind of busy-week recipe: you literally mix a jar of creamy chive spread and three pantry ingredients right over dry elbow macaroni in a baking pan, slide it into the oven, and let it do its thing. It has that simple, church-potluck, Amish-style comfort vibe—mild, creamy, oniony, and super cozy—without a long ingredient list or fussy steps. It’s the kind of dish that quietly shows up at a gathering and then disappears first, with everyone asking, “Who brought the spring onion mac?”
Serve this creamy spring onion macaroni hot, straight from the baking pan, with a big green salad or simple steamed veggies to balance the richness. It also pairs really well with baked chicken, ham, or grilled sausages for a heartier meal. For potlucks or holidays, I like to set it out alongside roasted vegetables and a basket of crusty bread or dinner rolls so people can scoop up every last bit of the sauce. Leftovers are great the next day with a splash of milk and a quick reheat in the oven or microwave.
Oven-Baked Amish Spring Onion MacaroniServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 oz dry)
1 (8–10 oz) jar creamy chive spread (cream cheese-style)
2 cups whole milk
1 cup shredded mild cheddar cheese
1/2 teaspoon kosher salt (plus more to taste)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with butter or nonstick spray so the macaroni doesn’t stick.
Pour the uncooked elbow macaroni evenly into the bottom of the baking pan. Spread it out so it’s in a fairly even layer from corner to corner.
Spoon the jarred creamy chive spread over the dry macaroni, dotting it all across the top. Use clean hands or a spatula to gently work the spread down into the pasta, coating as much of the macaroni as you can. It will look a little chunky and uneven at this stage—that’s okay.
In a medium bowl or large measuring cup, whisk together the milk and salt until the salt is dissolved. Pour this mixture evenly over the macaroni and creamy chive spread in the pan, making sure the liquid reaches all the edges.
Sprinkle the shredded cheddar cheese evenly over the top of the macaroni mixture, covering as much of the surface as possible. Gently press the cheese down with the back of a spoon or your hand so it just kisses the milk mixture underneath.
Cover the baking pan tightly with aluminum foil to trap the steam. This helps the dry elbow macaroni cook through in the oven without boiling it first.
Bake covered at 350°F (175°C) for 35–40 minutes, until the macaroni is mostly tender when you poke a piece with a fork and the sauce is bubbling around the edges.
Carefully remove the foil (watch for steam). Give the macaroni a gentle stir right in the pan to mix the melted creamy chive spread, cheese, and pasta into a smoother sauce. Spread it back into an even layer.
Return the pan to the oven, uncovered, and bake for another 10–15 minutes, or until the top is lightly golden and the macaroni is fully tender. If the top is browning too fast before the pasta is done, loosely tent with foil again.
Let the macaroni rest for 5–10 minutes before serving so the sauce can thicken slightly. Taste and add a pinch more salt if needed, then scoop into bowls and serve warm.
Variations & Tips
For a little extra spring onion punch, you can stir in 1/4 cup thinly sliced fresh green onions after baking, right before serving. If you prefer a bit more richness, swap half of the milk for heavy cream or evaporated milk. For a sharper flavor, use sharp cheddar or a mix of cheddar and Swiss instead of mild cheddar. To add protein, fold in 1–2 cups of cooked diced ham, shredded rotisserie chicken, or cooked crumbled bacon when you stir the macaroni after the first bake. A buttery breadcrumb topping (1/2 cup breadcrumbs tossed with 1 tablespoon melted butter) can be sprinkled on before the final 10–15 minutes of baking for a crunchy finish. If you need to make it ahead, assemble the pan up through adding the cheese, cover tightly, and refrigerate up to 24 hours; add 5–10 extra minutes to the covered bake time since it will be starting cold. Food safety tips: Always refrigerate leftovers within 2 hours of baking, store them in a shallow airtight container, and eat within 3–4 days. Reheat leftovers to at least 165°F (74°C) before serving. If you use any added meats, make sure they are fully cooked before mixing into the macaroni and keep them refrigerated until you’re ready to bake.
