This 4-ingredient Amish-style sharp cheddar macaroni is the kind of cozy, no-fuss dish that feels like it came straight from a church potluck table. You simply spoon jarred sharp cheddar spread and three pantry staples over dry elbow macaroni in a baking dish, then let the oven do the work. There’s no boiling pasta or making a roux, and the result is a rich, creamy, stick-to-your-ribs meal that’s perfect for busy weeknights, family gatherings, or anytime you want something warm and comforting without a lot of effort.
Serve this sharp cheddar macaroni hot from the oven with a crisp green salad or steamed broccoli to balance the richness. It also goes nicely with simple roasted vegetables or sliced fresh tomatoes in the summer. For a heartier spread, pair it with baked ham, meatloaf, or rotisserie chicken. Leftovers reheat well, so you can pack them in lunch containers with some fruit on the side for an easy next-day meal.
4-Ingredient Amish Sharp Cheddar Baked MacaroniServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces dry)
1 15-ounce jar sharp cheddar cheese spread
2 cups whole milk
2 tablespoons salted butter, cut into small pieces
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
Pour the uncooked elbow macaroni evenly into the prepared baking dish, spreading it out so it’s in a single, fairly even layer. This dry pasta will cook right in the oven.
Give the jar of sharp cheddar cheese spread a good stir with a spoon or butter knife to loosen it up and make it easier to scoop.
Using a spoon, dollop the sharp cheddar spread all over the dry macaroni, making sure to scatter it fairly evenly across the top. Don’t worry if it looks a little clumpy; it will melt and spread as it bakes.
Pour the whole milk evenly over the macaroni and cheese spread, making sure the pasta is mostly submerged. Gently tap the baking dish on the counter to help the milk settle down into the noodles.
Dot the top with the small pieces of salted butter, spacing them out so they can melt over the whole dish as it bakes.
Cover the baking dish tightly with aluminum foil. This helps trap the steam so the dry macaroni can cook through and the sauce turns creamy instead of drying out.
Bake, covered, for 40 to 45 minutes, until the pasta is tender when you poke a piece with a fork and the sauce around the edges is bubbling.
Carefully remove the foil, then continue baking uncovered for another 10 to 15 minutes, or until the top is lightly golden and the sauce has thickened slightly. If the top is browning too quickly, you can lay the foil back on loosely.
Remove the dish from the oven and let the macaroni rest for about 5 to 10 minutes. This short rest helps the sauce set up a bit so it’s creamy instead of runny.
Stir gently from the edges toward the center to mix some of the melted cheddar spread throughout before serving. Scoop into bowls or onto plates and enjoy warm.
Variations & Tips
For extra creaminess, you can swap 1/2 to 1 cup of the milk for half-and-half or light cream, keeping the total liquid at 2 cups. If your family likes a little kick, stir in a pinch of black pepper or a small dash of hot sauce into the milk before pouring it over the pasta. For kids or picky eaters who prefer milder flavors, use a mild or medium cheddar spread instead of very sharp, and you can cut the butter back to 1 tablespoon if you want it a bit lighter. To add protein, stir in 1 to 1 1/2 cups of diced cooked ham, shredded rotisserie chicken, or drained canned tuna right after you spread the cheddar over the pasta. If you love a crunchy top, sprinkle a handful of breadcrumbs or crushed butter crackers over the surface after you remove the foil for the final 10 to 15 minutes of baking. Food safety tips: Always check that the macaroni is fully cooked and hot all the way through (the center should be steaming and at least 165°F if you use a thermometer). Keep any leftovers refrigerated within 2 hours of baking, store them in a covered container, and use within 3 to 4 days. Reheat leftovers until they are piping hot in the center, adding a splash of milk if the pasta seems dry.
