This oven baked Amish creamy tomato macaroni is the kind of simple comfort food that earns a permanent spot in a busy weeknight rotation. It leans on pantry staples, comes together right in the casserole dish, and bakes into a cozy, creamy pasta with a familiar old-fashioned feel. Recipes like this are popular in Amish and Midwestern home cooking because they stretch inexpensive ingredients into something warm, filling, and especially satisfying on chilly evenings.
Serve this creamy tomato macaroni with a crisp green salad, steamed green beans, or buttered peas to balance the richness. It also pairs well with applesauce, dinner rolls, or a simple fruit salad if you want to keep that classic homestyle feel. For a heartier meal, add cooked sausage or sliced ham on the side.
Oven Baked 4-Ingredient Amish Creamy Tomato Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 can (10.75 ounces) condensed cream of tomato soup
2 cups milk
1 cup shredded cheddar cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 2-quart casserole dish.
2. Add the uncooked elbow macaroni to the prepared casserole dish and spread it into an even layer.
3. Pour the condensed cream of tomato soup over the macaroni, then add the milk and sprinkle the shredded cheddar cheese on top.
4. Stir everything well so the macaroni is evenly coated and the soup is blended with the milk.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir carefully, then return to the oven uncovered for 15 to 20 minutes more, or until the macaroni is tender and the top is hot and bubbly.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
7. Spoon into bowls and serve warm.
Variations & Tips
Add a little more cheese: If your family likes an extra cheesy finish, stir in an additional 1/2 cup shredded cheddar or sprinkle some over the top during the last 10 minutes of baking for a more golden surface.
Make it a meal: Stir in 1 to 2 cups of cooked diced ham, cooked ground beef, or browned sausage before baking if you want to turn this side dish into a simple main course for busy nights.
Adjust the texture: If you prefer a looser, creamier pasta, add an extra 1/4 to 1/2 cup milk before baking. If the casserole thickens too much as it stands, a splash of warm milk stirred in before serving brings it right back.
Use the right dish: A tightly covered casserole dish is important here because the macaroni cooks directly in the liquid. If too much steam escapes, the pasta may stay firm and the sauce can reduce too quickly.
Plan for leftovers: This dish reheats well, which is one of the reasons I love it for workweek lunches. Store leftovers in the refrigerator and reheat gently with a small splash of milk to keep the sauce creamy.