This little casserole reminds me of the kind of thrifty, clever dishes church ladies used to swap on recipe cards. It has the comfort of old-fashioned Amish baked macaroni, but with a modern shortcut: a bottle of green goddess dressing. Everything is poured right over dry elbow macaroni in one casserole dish, then baked until the pasta is tender and the sauce is creamy and fragrant. With just four ingredients and almost no prep, it’s the kind of weeknight recipe you can tuck into your back pocket for busy days or last-minute company.
Serve this creamy green goddess macaroni hot from the oven with something crisp and fresh alongside—a simple lettuce salad, sliced cucumbers and tomatoes, or a bowl of coleslaw all work nicely. It’s also wonderful next to baked ham, roast chicken, or meatloaf, soaking up the extra juices on the plate. A basket of warm dinner rolls or buttered bread rounds out the meal, and if you like a little color, scatter some fresh chopped parsley or green onions over the top just before bringing it to the table.
Oven-Baked 4-Ingredient Amish Green Goddess MacaroniServings: 6
Ingredients
2 cups uncooked elbow macaroni (about 8 ounces)
1 (12–16 ounce) bottle green goddess salad dressing (store-bought)
2 cups shredded mild cheese (such as Colby Jack or mild cheddar)
2 cups whole milk
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish or similar baking dish.
Pour the uncooked elbow macaroni evenly into the prepared casserole dish, spreading it out so it covers the bottom in a fairly even layer.
Sprinkle the shredded cheese evenly over the dry macaroni, making sure most of the pasta has at least a little cheese on top.
In a medium bowl or large measuring cup, whisk together the bottled green goddess dressing and the whole milk until the mixture is smooth and well blended.
Slowly pour the green goddess and milk mixture over the macaroni and cheese in the casserole dish, making sure to cover all the pasta. Gently shake the dish or nudge the pasta with a spoon so the liquid seeps down into the corners and between the elbows.
Cover the casserole dish tightly with foil. Place it on the middle rack of the preheated oven and bake for 40 minutes, until the pasta has started to soften.
Carefully remove the foil (watch out for steam), give the macaroni a gentle stir to redistribute the sauce and cheese, then return the dish to the oven uncovered.
Bake uncovered for another 15–25 minutes, or until the macaroni is tender when you taste a piece and the sauce is bubbling and creamy around the edges. If you like a lightly browned top, you can leave it in for an extra 5 minutes.
Remove the casserole from the oven and let it rest for 5–10 minutes so the sauce can thicken slightly. Serve warm, scooping down to the bottom of the dish so everyone gets plenty of creamy sauce with their macaroni.
Variations & Tips
For a heartier dish, stir in 1–2 cups of cooked diced ham, shredded rotisserie chicken, or browned and drained sausage when you uncover the casserole to stir it partway through baking, then continue baking as directed. If you prefer more tang and herb flavor, use a full 16-ounce bottle of green goddess dressing and reduce the milk slightly until the total liquid is about 3 1/2 cups; for a milder, more traditional Amish-style flavor, use the smaller 12-ounce bottle and the full amount of milk. You can swap in a different cheese—Monterey Jack, mozzarella, or a blend of cheddar and Swiss all melt nicely. For a little crunch, sprinkle buttered breadcrumbs or crushed crackers over the top during the last 10 minutes of baking. If you need to use a different pasta shape, choose one that’s similar in size to elbow macaroni (small shells or cavatappi) and check for doneness a few minutes early. Food safety tips: Use pasteurized milk and keep the bottled dressing refrigerated until you’re ready to mix and bake; don’t leave the mixed casserole sitting out at room temperature for long before baking. Leftovers should be cooled, covered, and refrigerated within 2 hours and eaten within 3–4 days. Reheat thoroughly until steaming hot before serving again, adding a splash of milk if the pasta seems dry.
