There is something mighty comforting about a supper that comes together with just a handful of pantry and refrigerator staples, and this oven baked Amish creamy Alfredo macaroni is exactly that kind of dish. It has the homestyle ease so many of us grew up with in Midwestern kitchens, where a baking dish, a jar of sauce, and some elbow macaroni could turn into a bubbling, hearty meal that fed everybody well. By pouring everything right over the uncooked pasta, you get a creamy casserole-style macaroni with hardly any fuss at all.
Serve this rich and cozy macaroni with a crisp green salad, buttered green beans, stewed tomatoes, or simple roasted broccoli to balance the creaminess. It also sits nicely beside baked ham, roast chicken, or pork chops if you want to stretch it into a larger Sunday dinner, though it is filling enough to stand on its own with a slice of warm bread.
Oven Baked 4-Ingredient Amish Creamy Alfredo Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 jar (15 ounces) Alfredo sauce
2 cups milk
1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Pour the uncooked elbow macaroni into the prepared baking dish and spread it into an even layer.
3. Pour the Alfredo sauce over the macaroni, then add the milk. Stir gently right in the dish so the pasta is coated and evenly distributed.
4. Sprinkle the shredded mozzarella cheese evenly over the top.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir well, then return the dish to the oven uncovered for 15 to 20 minutes more, until the macaroni is tender and the top is hot and lightly golden.
6. Let the macaroni stand for 5 to 10 minutes before serving so the sauce can thicken up a bit.
Variations & Tips
Add a little seasoning: If your family likes a bit more flavor, stir in a pinch of garlic powder, black pepper, or Italian seasoning before baking. Jarred Alfredo sauce can vary from brand to brand, so a small taste adjustment can make the whole dish feel more homemade.
Try a sharper cheese: Mozzarella makes this soft and mild, but you can swap part of it for Parmesan, Monterey Jack, or white cheddar for a little more character. Just keep the total amount of cheese about the same so the sauce stays creamy.
Make it heartier: Fold in a cup or two of cooked diced chicken, chopped ham, or cooked broccoli before baking if you want to turn this side dish into a full meal. It is a fine way to use up leftovers and still keep supper easy.
Watch the liquid: Different pastas and sauces absorb moisture a little differently, so if the dish seems dry before the pasta is tender, add a splash more milk, cover, and bake a little longer. Letting it rest after baking is important, since that is when the sauce settles into the macaroni just right.