This oven-baked Amish-style salsa con queso macaroni is the kind of low-effort casserole that earns a regular place in a warm-weather meal rotation because it relies on pantry staples, comes together in one dish, and bakes into a creamy, comforting dinner with almost no prep. The method is especially appealing: uncooked elbow macaroni goes straight into the casserole dish, then gets covered with jarred salsa con queso and a few simple ingredients so the pasta softens and absorbs flavor as it bakes.
Serve this casserole with a crisp green salad, sliced tomatoes, buttered green beans, or simple steamed corn to balance its rich, cheesy texture. It also pairs nicely with grilled chicken, smoked sausage, or fresh fruit on the side if you want to stretch it into a bigger summer supper for a crowd.
Oven-Baked 4-Ingredient Amish Salsa Con Queso Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 jar (15 to 16 ounces) salsa con queso
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 casserole dish, then pour the salsa con queso and milk over the top. Stir well so the pasta is evenly coated and submerged as much as possible.
3. Cover the dish tightly with foil and bake for 30 minutes.
4. Remove the foil, stir the pasta well, and sprinkle the shredded cheddar cheese evenly over the top.
5. Return the dish to the oven uncovered and bake for 10 to 15 minutes more, until the cheese is melted and the macaroni is tender. Let it stand for 5 minutes before serving.
Variations & Tips
Make it heartier: Stir in 1 to 2 cups of cooked diced chicken, browned ground beef, or sliced smoked sausage before baking if you want a more substantial main dish.
Adjust the texture: If your casserole looks dry before the pasta is fully tender, add a splash more milk, cover, and continue baking for a few minutes. Different pasta brands can absorb liquid at slightly different rates.
Add a topping: For a little contrast, scatter buttered crushed crackers or toasted breadcrumbs over the cheese during the last 10 minutes of baking for a crisp finish.
Change the cheese: Cheddar adds familiar flavor, but Monterey Jack, pepper jack, or a Mexican-style blend also work well depending on how mild or zippy you want the finished casserole.