This oven baked Amish sour cream macaroni is the kind of simple, comforting casserole that earns a regular spot on the dinner table. It comes together with just a handful of pantry and fridge staples, and the magic is that the uncooked elbow macaroni bakes right in the creamy mixture until tender. The result is a rich, cozy pasta dish with an old-fashioned feel that is perfect for busy weeknights, potlucks, or anytime you want a filling meal without a lot of fuss.
Serve this creamy macaroni with a crisp green salad, buttered peas, roasted green beans, or sliced tomatoes to balance the richness. It also pairs nicely with baked ham, meatloaf, roast chicken, or simple pork chops, though it is hearty enough to stand on its own for a meatless family supper. Warm rolls or toasted bread on the side are always welcome for scooping up every bit of the sauce.
Oven Baked 4-Ingredient Amish Sour Cream Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
2 cups full-fat sour cream
2 cups whole milk
1 teaspoon salt
Directions
1. Preheat your oven to 350°F and lightly grease a medium casserole dish so the pasta will be easy to serve later.
2. Pour the uncooked elbow macaroni into the prepared casserole dish and spread it into an even layer.
3. Spoon the sour cream evenly over the macaroni, then pour the milk over the top and sprinkle with the salt.
4. Gently stir just enough to help the milk and sour cream settle around the pasta, then cover the dish tightly with foil.
5. Bake for 30 minutes, remove the foil, stir well, then return the dish to the oven and bake uncovered for 20 to 30 minutes more, or until the macaroni is tender and the top is creamy with lightly golden edges.
6. Let the casserole rest for 10 minutes before serving so the sauce can thicken slightly and the macaroni can set up for neat spoonfuls.
Variations & Tips
Cheesy version: If your family loves a little extra richness, stir in 1 to 2 cups shredded cheddar before baking or sprinkle some on top during the last 10 minutes. It is not part of the traditional short ingredient list, but it makes this casserole especially kid-friendly.
Seasoning boost: Add a pinch of black pepper, garlic powder, or onion powder if you want a little more flavor without changing the simple character of the dish. A small dash goes a long way in a mild, creamy casserole like this.
For picky eaters: Keep the basic version plain for children who prefer familiar flavors, then let everyone add their own topping at the table. Crumbled bacon, chopped parsley, extra salt and pepper, or a little grated cheese can make it feel more custom for each person.
Baking tip: Oven temperatures and casserole dish sizes can affect how quickly the pasta softens, so check the macaroni near the end of baking. If it looks too dry before the noodles are tender, add a splash of milk, cover loosely, and continue baking a bit longer.
Make it a meal: You can fold in cooked peas, chopped ham, or browned ground beef after the first covered bake if you want to turn this side dish into a full supper. That is a nice trick on busy nights when you want everything in one pan.