There is something mighty comforting about a simple baked macaroni casserole, especially one that leans on a smoky Amish-style cheddar spread for big flavor without a long list of ingredients. This sort of pantry-friendly supper feels right at home on a Midwestern table, where practical cooking and rich, filling casseroles have long gone hand in hand. By layering the ingredients right over dry elbow macaroni, you get an easy dish that comes together with very little fuss and bakes up creamy, savory, and golden around the edges.
Serve this smoky macaroni alongside sliced summer tomatoes, buttered green beans, a crisp cucumber salad, or a bowl of stewed garden corn. It also fits nicely next to grilled sausages, baked ham, or barbecue chicken if you want to stretch it into a heartier supper. For potlucks, I like to set it out with a spoon and let folks help themselves, with pickles or coleslaw on the side to brighten up all that creamy richness.
Oven Baked 4-Ingredient Amish Smoked Cheddar Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 tub smoked cheddar cheese spread, about 12 to 14 ounces
2 cups milk
1 cup water
Directions
1. Preheat the oven to 350°F and lightly grease a 2-quart casserole dish.
2. Pour the uncooked elbow macaroni into the prepared casserole dish and spread it into an even layer.
3. Spoon the smoked cheddar cheese spread evenly over the macaroni in small dollops across the dish.
4. Pour the milk and water over the top, making sure the macaroni is mostly covered. Gently press down any dry pasta that sits above the liquid.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir well to help the cheese spread melt into the liquid, then return to the oven uncovered for 20 to 25 minutes, or until the macaroni is tender and the top is bubbling and lightly browned.
6. Let the casserole rest for 10 minutes before serving so the sauce can thicken slightly. Spoon onto plates or into bowls and serve hot.
Variations & Tips
For a richer bake: Replace the water with more milk if you want an even creamier casserole. That little change gives the finished dish a fuller dairy flavor and a softer texture.
For easier stirring: After the first covered bake, be sure to stir from the corners and along the bottom of the dish. The cheese spread melts in pockets, and a good stir helps turn everything into a smooth sauce.
For a browned top: If you like those toasty edges that everybody reaches for first, leave the dish in for an extra 5 minutes uncovered at the end. Just keep an eye on it so the top gets golden without drying out.
For add-ins: A handful of cooked crumbled bacon, diced ham, or a little sautéed onion can be stirred in when you remove the foil. That keeps the spirit of the easy casserole while stretching it into a fuller meal.