There is something mighty comforting about a bubbling pan of macaroni pulled from the oven, especially when it comes together with pantry staples and hardly any fuss. This Amish-style nacho cheese macaroni leans into that practical country way of cooking where a few simple ingredients are stretched into a hearty supper for the whole table. Using uncooked elbow macaroni right in the baking dish keeps things easy, and that jarred nacho cheese sauce gives the finished casserole a creamy, savory richness that makes it disappear in a hurry at potlucks, family suppers, and weeknight meals alike.
Serve this rich baked macaroni with something crisp and fresh on the side, like a simple lettuce salad, sliced tomatoes, or steamed green beans. It also sits nicely beside baked ham, meatloaf, little smokies, or shredded barbecue chicken if you are feeding a bigger crowd. For a church-supper kind of table, I like to set out buttered peas, applesauce, and a basket of soft rolls to round things out.
Oven Baked 4-Ingredient Amish Nacho Cheese Macaroni
Servings: 8
Ingredients
16 ounces elbow macaroni, uncooked
1 jar (15 ounces) nacho cheese sauce
3 cups milk
2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking pan.
2. Pour the uncooked elbow macaroni into the prepared baking pan and spread it out evenly.
3. Pour the jarred nacho cheese sauce over the macaroni, then add the milk. Stir well so the pasta is evenly coated and the cheese sauce is loosened into the milk.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Cover the pan tightly with foil and bake for 30 minutes. Remove the foil, stir carefully, then return the pan to the oven uncovered for 20 to 25 minutes more, or until the macaroni is tender and the top is hot and bubbly.
6. Let the macaroni rest for 5 to 10 minutes before serving so the sauce can thicken slightly. Spoon onto plates or serve straight from the pan.
Variations & Tips
For extra richness: Swap 1 cup of the milk for half-and-half if you want a fuller, creamier casserole. It makes the sauce especially silky and a touch more indulgent.
To prevent dry pasta: Be sure the foil is sealed tightly for the first part of baking. That trapped steam helps the uncooked macaroni soften properly, and if your oven bakes hot, an extra splash of milk can help.
Add a little substance: Stir in 1 to 2 cups of cooked chopped ham, browned ground beef, or shredded chicken before baking if you want to make it an all-in-one supper.
For a milder or sharper flavor: Use mild cheddar for a softer cheese taste or sharp cheddar for more bite. Either works nicely with the nacho cheese sauce, so you can tailor it to your family.
Make-ahead note: This dish is best assembled and baked fresh, but leftovers reheat well. Add a spoonful or two of milk before warming to bring back the creaminess.