This oven-baked 4-ingredient Amish-style broccoli cheese macaroni is the kind of humble casserole that shows up at church potlucks and family gatherings all over the Midwest. It leans on a jar of store-bought broccoli cheese dip for both flavor and creaminess, which means you skip the fussy cheese sauce and simply pour everything over dry elbow macaroni in one casserole dish. The result is a cozy, cheesy, slightly nostalgic pan of pasta that feels like something a seasoned home cook has been making for years, but is easy enough to throw together on a busy weeknight.
Serve this broccoli cheese macaroni with a crisp green salad dressed in a simple vinaigrette to balance the richness, and add a side of roasted or steamed vegetables like carrots, green beans, or Brussels sprouts for color and texture. Warm dinner rolls or crusty bread are great for scooping up the extra sauce. If you’re serving a larger crowd, pair it alongside baked chicken, meatloaf, or a simple pork roast so the casserole can play the comforting, cheesy starch on the plate.
4-Ingredient Amish Broccoli Cheese Macaroni BakeServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
1 (15–16 ounce) jar broccoli cheese dip
2 cups whole milk
1 cup shredded cheddar cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or nonstick spray.
Spread the uncooked elbow macaroni evenly in the bottom of the prepared casserole dish, making sure it’s in a fairly even layer so it cooks uniformly.
In a medium bowl or large measuring cup, whisk together the jarred broccoli cheese dip and the whole milk until the mixture is smooth and pourable. It will look like a loose cheese sauce.
Pour the broccoli cheese dip and milk mixture evenly over the dry elbow macaroni in the casserole dish, making sure all of the pasta is moistened. Use a spoon to gently nudge any dry pieces under the liquid if needed.
Sprinkle 1/2 cup of the shredded cheddar cheese evenly over the top of the sauced macaroni, reserving the remaining 1/2 cup for later.
Cover the casserole dish tightly with aluminum foil to trap steam, which helps the elbow macaroni cook through in the oven.
Bake the covered casserole on the center rack for 30 minutes. Carefully remove the foil, watching for escaping steam.
Stir the macaroni gently to redistribute the sauce and check a piece of pasta; it should be just about tender. If it still feels quite firm, cover again and bake for an additional 5–10 minutes before proceeding.
Once the pasta is nearly tender, uncover the dish, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, and return the casserole to the oven uncovered.
Bake uncovered for another 10–15 minutes, or until the cheese on top is melted, bubbling, and lightly golden around the edges and the macaroni is fully tender.
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This short rest allows the sauce to thicken slightly so the portions hold together when scooped.
Variations & Tips
For extra vegetables, you can fold in 1–2 cups of thawed frozen broccoli florets after the first 30 minutes of baking, when you stir the pasta; just make sure the broccoli is well-drained so it doesn’t water down the sauce. If you prefer a bit of protein, stir in 1–2 cups of diced cooked ham, rotisserie chicken, or browned ground sausage at the same stage. For more depth of flavor, use sharp cheddar instead of mild and add a pinch of garlic powder or smoked paprika to the broccoli cheese dip and milk mixture before pouring it over the pasta. If you like a crusty top, sprinkle 1/2 cup seasoned breadcrumbs mixed with 1 tablespoon melted butter over the final layer of cheese before the last 10–15 minutes of baking. Food safety tips: Use pasteurized jarred broccoli cheese dip and keep it refrigerated after opening if you’re not using it immediately. Do not leave the baked casserole at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and reheat to at least 165°F (74°C) before serving. If reheating in the oven, cover with foil and add a splash of milk to keep the pasta from drying out.
