This oven baked 4-ingredient Amish-style Catalina macaroni is the kind of homestyle meal I reach for on the busiest work nights. It’s inspired by simple church cookbook casseroles where everything gets mixed in one pan and baked until bubbly. You literally pour bottled Catalina dressing and three pantry-friendly ingredients over elbow macaroni in a baking dish, slide it into the oven, and let it do its thing. The result is a slightly tangy, sweet, and comforting pasta that tastes like something your grandma might have made, but with a shortcut that fits right into a modern, busy schedule.
Serve this Catalina macaroni hot, straight from the baking dish, with a crisp green salad (romaine or iceberg with cucumbers and tomatoes works great) to balance the richness and sweetness of the dressing. Garlic bread or buttered toast soldiers are perfect for scooping up any extra sauce. For a heartier plate, pair it with simple baked chicken thighs or grilled sausages. Leftovers reheat well for lunch the next day—add a handful of fresh spinach or peas when reheating to sneak in some veggies.
Oven-Baked 4-Ingredient Amish Catalina MacaroniServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
2 cups bottled Catalina dressing
1 1/2 cups shredded mild cheddar cheese, divided
2 cups low-sodium chicken broth
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil for easier cleanup.
Pour the uncooked elbow macaroni evenly into the bottom of the baking dish, spreading it into a flat layer so it cooks evenly.
Sprinkle 1 cup of the shredded cheddar cheese evenly over the dry macaroni, reserving the remaining 1/2 cup of cheese for topping later.
In a medium bowl or large measuring cup, whisk together the bottled Catalina dressing and chicken broth until the mixture looks smooth and uniform.
Slowly pour the Catalina dressing mixture over the macaroni and cheese in the baking dish, making sure all the pasta is moistened and mostly submerged. Gently press down any dry pieces of pasta with the back of a spoon so they’re in contact with the liquid.
Cover the baking dish tightly with aluminum foil to trap in the steam. This helps the elbow macaroni cook through without boiling it first.
Bake, covered, on the center rack for 40 minutes. Avoid opening the oven during this time so the pasta can cook evenly in the bubbling sauce.
Carefully remove the foil (watch for hot steam). Check a piece of pasta from the center of the dish; it should be just tender or very close. If it’s still quite firm, gently stir, re-cover, and bake for an additional 10 minutes before proceeding.
Once the pasta is tender, remove the foil, gently stir the casserole to redistribute the sauce and cheese, then sprinkle the remaining 1/2 cup of shredded cheddar evenly over the top.
Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese on top is melted, lightly browned in spots, and the edges are bubbling.
Let the casserole rest on the counter for 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions. Serve warm.
Variations & Tips
For a meatier version, stir 1–2 cups of cooked ground beef or cooked, diced smoked sausage into the dish right after pouring in the Catalina mixture. If you want extra creaminess, replace 1/2 cup of the chicken broth with half-and-half or evaporated milk (just keep the total liquid at about 4 cups). To balance the sweetness of the Catalina dressing, you can add 1–2 teaspoons of Worcestershire sauce or a small pinch of red pepper flakes to the dressing and broth mixture before pouring it over the pasta. For a veggie boost, stir in 1–1 1/2 cups of frozen peas, corn, or mixed vegetables after the initial 40-minute bake, then top with cheese and finish baking as directed. If you prefer a sharper flavor, swap part of the cheddar for Colby Jack or sharp cheddar. Food safety tips: Make sure the casserole is heated until it is bubbling throughout and the internal temperature reaches at least 165°F (74°C) in the center, especially if you add cooked meats. Cool leftovers within 2 hours, transfer them to shallow containers, and refrigerate. Eat refrigerated leftovers within 3–4 days and reheat only the portion you plan to eat, again to at least 165°F. Discard any casserole that has been left at room temperature for more than 2 hours. If using homemade broth, ensure it has been properly cooled and stored before using in this recipe.
