There are recipes you learn from mothers and grandmothers, and then there are the little lifesavers passed along in cramped apartments and dorm kitchens. This lazy American cheese macaroni is one of those humble treasures, the kind of supper that proves you do not need a long ingredient list to make something comforting. Baked until the top turns golden and the edges get those irresistible browned bits, it lands somewhere between old-fashioned baked macaroni and the simple creamy casseroles that have graced Midwestern tables for generations.
This macaroni is rich enough to stand on its own, but it is mighty good beside sliced tomatoes, buttered green beans, steamed broccoli, or a crisp little salad to cut the richness. If you are serving a crowd, it fits right in next to baked ham, meatloaf, pan-fried pork chops, or roasted hot dogs for a budget-friendly meal. A spoonful of this with a glass of iced tea and some pickles on the side makes a mighty fine supper.
Oven Baked 3-Ingredient Lazy American Cheese Macaroni
Servings: 6
Ingredients
2 cups elbow macaroni, uncooked
12 slices American cheese
2 cups whole milk
Directions
1. Preheat the oven to 350°F and lightly grease a medium baking dish or casserole dish.
2. Bring a pot of salted water to a boil, add the elbow macaroni, and cook it for about 2 minutes less than the package directions so it stays a little firm. Drain well.
3. Spread half of the drained macaroni in the prepared dish, layer on half of the American cheese slices, then repeat with the remaining macaroni and cheese.
4. Pour the milk evenly over the casserole, making sure it settles down through the layers.
5. Bake uncovered for 35 to 45 minutes, until the milk is absorbed, the cheese is melted through, and the top is golden with browned edges. Let it rest for 5 to 10 minutes before serving so it can set up a bit.
Variations & Tips
For extra creaminess: If you like a softer, spoonable macaroni, add an extra 1/2 cup of milk before baking. American cheese melts very smoothly, so a little more milk gives you an even silkier casserole.
For a browner top: Set the dish under the broiler for 1 to 2 minutes at the end, but watch it closely. American cheese can go from golden to too dark in a hurry.
For a heartier pantry version: A small pinch of black pepper or a little dry mustard can be added if you do not mind stretching past the strict three-ingredient idea. Those little additions give it more of an old-time baked macaroni flavor without much fuss.
For easy serving: Letting the casserole rest after baking is important. Fresh from the oven it will seem loose, but after a few minutes it settles into that creamy, scoopable texture everybody wants.