This oven baked 4-ingredient Amish muenster macaroni is the kind of cozy casserole supper that feels almost too easy for how creamy and comforting it turns out. Everything goes right into the baking dish with dry pasta and cubes of muenster cheese, then the oven does the work, making it a handy old-fashioned style dinner for busy weeknights, potlucks, or those evenings when everybody wants something warm and filling without a lot of fuss.
Serve this macaroni with a simple green salad, buttered green beans, peas, or sliced tomatoes to balance the richness. It also goes nicely with baked ham, roast chicken, or even just a little applesauce on the side if you want to lean into that homestyle Amish-inspired supper feel. For my family, a basket of soft dinner rolls is always welcome for scooping up every last bit of the creamy sauce.
Oven Baked 4-Ingredient Amish Muenster Macaroni
Servings: 6
Ingredients
12 ounces dry cellentani pasta
3 cups muenster cheese, cut into small cubes
3 cups whole milk
1 teaspoon salt
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish.
2. Pour the dry cellentani pasta evenly into the dish. Scatter the cubed muenster cheese all over and between the pasta so it is well distributed.
3. Sprinkle the salt over the top, then slowly pour in the milk, making sure the pasta is evenly moistened.
4. Cover the dish tightly with foil and bake for 40 minutes. Remove the foil, stir gently, then return to the oven uncovered for 20 to 25 minutes, or until the pasta is tender and the top is bubbling and lightly golden.
5. Let the macaroni rest for 10 minutes before serving so the sauce thickens slightly and the pasta finishes absorbing the creamy milk and cheese.
Variations & Tips
For picky eaters: Cut the muenster into small, even cubes so it melts more smoothly through the pasta. If your family prefers a very uniform texture, give the casserole a thorough stir after the covered baking time so the sauce blends nicely before the final bake.
Add a little color: Stir in a cup of cooked peas or a handful of steamed broccoli right after the first bake when you remove the foil. It is an easy way to round out supper without needing another pan.
Richer finish: For an extra creamy casserole, use half-and-half in place of 1 cup of the milk. This makes the sauce a little silkier and especially nice for holiday meals or company suppers.
Make-ahead note: Because the pasta goes in dry, this dish is best assembled right before baking rather than hours ahead. If it sits too long before going into the oven, the pasta may absorb liquid unevenly.