There is something mighty satisfying about a supper that asks so little and gives back so much, and this oven baked 3-ingredients lazy Gruyere macaroni does exactly that. It is the kind of simple baked pasta that feels like it came from an old church cookbook or a farm kitchen where nobody had time for fussing, just good sense and a hot oven. Gruyere melts into a nutty, creamy blanket over the macaroni, and with only a handful of pantry staples, you end up with a bubbling dish that tastes far richer than the effort it takes.
Serve this macaroni alongside a crisp green salad, roasted broccoli, steamed peas, or sliced tomatoes with a little salt and pepper to balance its richness. It also makes a fine side dish next to baked ham, roast chicken, pork chops, or even a bowl of tomato soup if you want a cozy supper that feels a little old-fashioned in the best way.
Oven Baked 3-Ingredients Lazy Gruyere Macaroni
Servings: 4 to 6
Ingredients
8 ounces elbow macaroni
2 cups shredded Gruyere cheese
2 cups heavy cream
Directions
1. Heat the oven to 375°F and lightly grease a medium baking dish or white casserole dish.
2. Bring a pot of salted water to a boil and cook the elbow macaroni for about 2 minutes less than the package directions, then drain well.
3. Spread the drained macaroni in the prepared baking dish, pour the heavy cream evenly over the top, and sprinkle the shredded Gruyere all across the surface.
4. Bake uncovered for 25 to 30 minutes, until the cream is bubbling, the cheese is fully melted, and the top is deeply golden with crisp browned edges.
5. Let the macaroni rest for 5 to 10 minutes before serving so the sauce settles slightly and each spoonful comes out creamy and rich.
Variations & Tips
Add a little seasoning: Even though this dish works beautifully in its plainest form, a pinch of black pepper, a small grate of nutmeg, or a dab of Dijon stirred into the cream can give it a little extra depth without changing its easygoing nature.
Try a cheese blend: If Gruyere is a touch strong for your table or you simply want to stretch it, use half Gruyere and half sharp white cheddar, mozzarella, or Swiss. You will still get that lovely melt, but with a flavor that can be a bit gentler.
For a heartier pan: Stir in a cup or two of cooked ham, shredded chicken, or lightly sautéed mushrooms before baking if you want to make this into a full main dish. That sort of thrifty addition is very much in the spirit of an old Midwestern supper table.
Watch the pasta closely: The biggest trick here is not overcooking the macaroni before it goes into the oven. Since it keeps cooking in the cream, stopping just shy of done helps the final dish stay tender instead of turning soft.
Let it brown: Do not rush the bake. Those toasty, browned corners are where so much of the flavor lives, and they are often the first bites folks go after when the dish hits the table.