This oven baked Amish-inspired parmesan peppercorn macaroni is the kind of easy casserole that makes a busy weeknight feel manageable. Everything comes together right in the baking dish with uncooked pasta, bottled dressing, and a few simple staples, which is probably why recipes like this have stayed popular in home kitchens for so long. It bakes up creamy, comforting, and just a little old-school in the best way, with hardly any prep.
Serve this rich macaroni alongside sliced tomatoes, a crisp green salad, steamed green beans, or simple roasted broccoli to balance the creamy texture. It also works well with grilled chicken, baked ham, or burgers if you want to turn it into a fuller summer supper, and leftovers make an easy lunch the next day.
Oven Baked 4-Ingredient Amish Parmesan Peppercorn Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 bottle (16 ounces) parmesan peppercorn dressing
2 cups milk
1 cup grated parmesan cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Add the uncooked elbow macaroni to the prepared casserole dish and spread it into an even layer.
3. Pour the parmesan peppercorn dressing, milk, and grated parmesan cheese evenly over the macaroni.
4. Stir gently to make sure the pasta is coated and the cheese is distributed throughout the dish.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir well, then return to the oven uncovered for 15 to 20 minutes, or until the pasta is tender and the top is lightly golden.
6. Let the macaroni rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
Add a little extra cheese: If you like a richer, more baked-casserole finish, sprinkle an extra 1/2 cup parmesan over the top during the last 15 minutes of baking for a deeper golden crust.
Make it a meal: Stir in cooked diced chicken or chopped ham after the first bake when you remove the foil. That way the meat warms through without drying out, and dinner feels a lot more complete.
Adjust the texture: If your casserole looks too thick before the pasta is fully tender, add a splash of milk before returning it to the oven. Different brands of dressing can vary a bit, so this is an easy fix.
Try a pepperier version: Add a few extra cracks of black pepper before baking if you want the peppercorn flavor to stand out more. It gives the finished dish a little more bite without changing the simplicity of the recipe.
Prep ahead tip: Because this recipe uses uncooked pasta, it is best assembled and baked right away rather than refrigerated ahead of time. For busy evenings, measure the ingredients in advance so you can dump, stir, and bake when you get home.