This is my kind of weeknight comfort food: a 4-ingredient, Amish-style baked macaroni that basically cooks itself in the oven. Instead of fussing with a pot of boiling water and a separate cheese sauce, you just pour uncooked elbow macaroni into a casserole dish, drizzle on jarred garlic olive oil, add three simple pantry ingredients, and let the oven do all the work. It’s loosely inspired by those old Amish baked noodle casseroles that rely on simple staples and hands-off baking time, but with a modern shortcut using store-bought garlic-infused olive oil for big flavor with almost no effort.
Serve this garlic olive oil macaroni straight from the casserole dish with a big green salad, steamed broccoli, or roasted vegetables on the side to balance the richness. It also pairs nicely with simple proteins like baked chicken thighs, pan-seared pork chops, or grilled sausages. If you’re feeding a crowd, set it out alongside a rotisserie chicken and a loaf of crusty bread so everyone can scoop, share, and build their own plates. Leftovers reheat well with a splash of milk or broth, making it a great make-ahead side for busy work nights.
4-Ingredient Amish Garlic Olive Oil Baked MacaroniServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 oz)
2 cups whole milk
1 cup shredded mild cheddar cheese, loosely packed
1 teaspoon kosher salt (plus more to taste)
1/3 cup jarred garlic-infused olive oil
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish with a little of the garlic olive oil or nonstick spray.
Pour the uncooked elbow macaroni into the casserole dish and spread it into an even layer so it cooks evenly.
In a large measuring cup or bowl, whisk together the whole milk, kosher salt, and about half of the shredded cheddar cheese until the cheese is mostly moistened and the salt is dissolved.
Slowly pour the milk and cheese mixture evenly over the dry elbow macaroni in the casserole dish, making sure all the pasta is at least touching some liquid.
Sprinkle the remaining shredded cheddar cheese evenly over the top of the macaroni and milk mixture.
Drizzle the jarred garlic-infused olive oil generously over the entire surface of the macaroni and cheese, letting it seep down between the pasta pieces. This is where the flavor and that close-up drizzle shot really shine.
Cover the casserole dish tightly with foil, tenting it slightly so the foil doesn’t stick to the cheese. Place the dish on the middle rack of the preheated oven.
Bake covered for 35 minutes, then carefully remove the foil. Stir the macaroni gently, scraping the bottom to loosen any bits, and spread it back into an even layer.
Return the dish to the oven uncovered and bake for another 15–20 minutes, or until the macaroni is tender, most of the liquid is absorbed, and the top is lightly golden and bubbly around the edges.
Remove from the oven and let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken up and makes it easier to scoop. Taste and add a pinch more salt if needed, then serve warm straight from the dish.
Variations & Tips
To keep this true to the 4-ingredient spirit, stick to the base recipe first, then play around once you’ve tried it. For a slightly richer version, swap half of the milk for heavy cream or evaporated milk, which gives a silkier texture. If you like a sharper flavor, use half mild cheddar and half sharp cheddar or Colby Jack. You can also add a pinch of black pepper or paprika with the salt for a little extra depth without complicating the recipe. For more protein, stir in 1–2 cups of cooked, diced ham or rotisserie chicken when you remove the foil, then finish baking as directed. If you need to prep ahead, you can assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 8 hours; add 5–10 extra minutes to the covered bake time if it goes into the oven cold. Food safety tips: always keep the milk and cheese refrigerated until you’re ready to assemble, and don’t leave the baked casserole at room temperature for more than 2 hours. Cool leftovers quickly, store them in an airtight container in the fridge for up to 3–4 days, and reheat thoroughly until steaming hot before serving. If your garlic-infused olive oil includes bits of garlic, store it according to the manufacturer’s directions and never attempt to make and store homemade garlic-in-oil mixtures at room temperature, as that can increase the risk of botulism; homemade versions should be refrigerated and used within a few days.
