This is the supper I fall back on when the day has gotten away from me and I still want something warm and honest on the table. It comes from the way farm wives around here have always cooked: using what’s on hand, letting the oven do the work, and stretching a few pantry staples into a comforting meal. Raw shelled butter beans are dropped right over dry elbow macaroni in a glass casserole dish, then everything bakes together in a creamy, cheesy sauce. It’s simple, filling, and tastes like it’s been in the family for years, even if you’re making it for the first time.
I like to serve this butter bean macaroni with sliced garden tomatoes in the summer or a simple lettuce salad with a sharp vinaigrette in the colder months to cut through the richness. A side of buttered bread or warm dinner rolls is handy for catching the creamy sauce in the bottom of the dish. A dish of applesauce or pickled beets on the table feels right at home with this, too, and a pot of hot tea or a glass of cold milk rounds it out into the kind of meal that makes everyone linger a little longer.
Oven-Baked Amish Butter Bean MacaroniServings: 4-6
Ingredients
2 cups dry elbow macaroni
2 cups fresh raw shelled butter beans (or thawed if previously frozen)
3 cups whole milk
2 cups shredded mild cheddar cheese, divided
1 teaspoon salt, plus more to taste
Directions
Preheat your oven to 350°F (175°C). Set a 2- to 3-quart clear glass casserole dish on the counter so it’s ready to fill.
Pour the dry elbow macaroni evenly into the bottom of the glass casserole dish, spreading it out so it makes a level layer. This is your base; the pasta will cook right in the dish.
With clean, dry hands, drop the raw shelled butter beans over the dry macaroni, letting them fall where they may. Aim for an even scatter so every scoop later on has a good mix of beans and pasta.
Sprinkle 1 cup of the shredded cheddar cheese over the beans and macaroni, keeping it in a fairly even layer. This first layer of cheese will melt down into the pasta as it cooks.
In a medium bowl or large measuring cup, whisk together the whole milk and 1 teaspoon salt until the salt is dissolved. Taste the milk mixture; it should be pleasantly seasoned, since this is what will flavor and cook the pasta and beans.
Slowly pour the milk mixture over the macaroni and butter beans in the glass dish, making sure to cover everything. Gently press down with the back of a spoon if any macaroni is poking far above the liquid; most of the pasta should be submerged so it can soften properly.
Cover the casserole tightly with foil, crimping the edges around the glass dish so steam is trapped inside. Place the dish on the middle rack of the preheated oven.
Bake covered for 45 minutes, then carefully remove the foil, watching out for hot steam. Stir gently from the bottom to loosen any pasta that may be sticking and to mix the beans and sauce a bit.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the cheese on top is melted, bubbling, and lightly golden in spots, and the macaroni and beans are tender when you taste a piece.
Remove the casserole from the oven and let it rest on a trivet or folded towel for 10–15 minutes before serving. The sauce will thicken slightly as it stands, making for neater scoops and a creamier texture. Taste and add a pinch more salt at the table if needed.
Variations & Tips
If you’d like a little more flavor without adding more ingredients, use a sharp cheddar instead of mild, or lightly toast the top under the broiler for 1–2 minutes at the end to deepen the cheese flavor. You can also swap part of the milk for evaporated milk for a richer, more old-fashioned creaminess, keeping the total liquid amount the same. For a bit of color and texture, stir in a handful of thawed peas or corn along with the butter beans, though that will take you beyond the strict 5-ingredient idea. If your butter beans are very large or especially firm, you can briefly blanch them in simmering water for 3–4 minutes and drain well before adding; this helps ensure they become tender in the oven. Food safety tips: Always start with clean hands when handling the raw shelled beans and dry pasta, and wash any garden-fresh beans thoroughly to remove soil. Make sure the casserole reaches a good bubbling simmer all the way through in the oven so the beans and pasta cook safely; if in doubt, bake an extra 5–10 minutes covered. Cool leftovers promptly and refrigerate them within 2 hours of baking in a shallow container. Reheat leftovers until steaming hot all the way through before serving, and use within 3–4 days.
