There is something mighty comforting about an Amish-style casserole, especially in the warm-weather months when you want a dish that is easy on the cook and welcome on a picnic table. This oven baked cucumber ranch macaroni is the sort of simple pantry-and-fridge recipe that feels right at home in a Midwestern kitchen, where bottled dressing, tender pasta, and a creamy baked finish can turn a handful of humble ingredients into something folks keep coming back for. It is a practical little recipe, too, since everything goes right into the pan with very little fuss.
Serve this macaroni alongside sliced tomatoes, sweet corn on the cob, baked ham, fried chicken, or simple grilled burgers. It also fits nicely on a church supper table with fruit salad, deviled eggs, or a cold plate lunch. If you like a little contrast, a bowl of crisp cucumber slices or a plate of pickles beside it makes the creamy ranch flavor taste even brighter.
Oven Baked 4-Ingredient Amish Cucumber Ranch Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 1/2 cups bottled cucumber ranch dressing
2 cups shredded cooked chicken
1 cup shredded mild cheddar cheese
Directions
1. Heat the oven to 350 degrees Fahrenheit and lightly grease a 9-by-13-inch baking pan.
2. Spread the uncooked elbow macaroni evenly in the prepared baking pan. Scatter the shredded chicken over the top, then pour the bottled cucumber ranch dressing all over so the pasta is well coated.
3. Cover the pan tightly with foil and bake for 35 minutes, until the macaroni is nearly tender and the mixture is hot and bubbling around the edges.
4. Remove the foil, stir gently, and sprinkle the cheddar cheese evenly over the top.
5. Return the pan to the oven and bake uncovered for 10 to 15 minutes more, until the cheese is melted and the top is lightly golden. Let stand 10 minutes before serving.
Variations & Tips
Add a little moisture: Since uncooked macaroni bakes up by absorbing liquid, some cooks like to add 1 to 1 1/2 cups milk before the first bake if their dressing is especially thick. That helps the pasta soften more evenly and keeps the casserole creamy instead of tight.
Make it garden-fresh: Stir in 1 cup finely diced peeled cucumber after baking for a cooler, fresher bite. Add it at the end rather than the beginning so it stays crisp and does not water down the casserole.
Try a meatless version: Leave out the chicken and use a little extra cheese for a simple side-dish casserole. It pairs especially well with grilled sausages, pork chops, or a platter of summer vegetables.
Season to taste: Bottled dressings vary quite a bit, so taste after the first bake and add a small pinch of salt, black pepper, or dried dill if needed. A little extra cheese on top never hurt anybody either.