There is something especially comforting about an old-fashioned baked macaroni dish that asks very little of the cook and still comes out rich, hearty, and worthy of a second helping. This Amish-style cheddar soup macaroni is the kind of practical casserole that fits right into a Midwestern kitchen, where simple pantry staples have long been turned into filling suppers for family and neighbors alike. By pouring canned cheddar cheese soup, milk, and butter over uncooked elbow macaroni, you get a creamy baked dish with hardly any fuss.
Serve this warm from the oven with buttered green beans, stewed tomatoes, a crisp cucumber salad, or a plate of sliced ham for a fuller meal. It also goes nicely with applesauce, dinner rolls, or a simple bowl of peas, and if you are taking it to a potluck, it pairs beautifully with roasted vegetables and a cold glass of iced tea.
Oven Baked 4-Ingredient Amish Cheddar Soup Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 can condensed cheddar cheese soup
2 cups milk
2 tablespoons butter, cut into small pieces
Directions
1. Preheat the oven to 350°F and lightly butter a 9x13-inch baking pan.
2. Spread the uncooked elbow macaroni evenly in the prepared baking pan.
3. Spoon the condensed cheddar cheese soup over the macaroni, then pour in the milk and dot the butter pieces across the top.
4. Stir gently in the pan until the macaroni is coated and the soup is loosened into the milk as evenly as possible.
5. Cover the pan tightly with foil and bake for 30 minutes.
6. Remove the foil, stir well, then return the pan to the oven and bake uncovered for 20 to 30 minutes more, until the macaroni is tender and the top is bubbling and lightly golden.
7. Let the dish rest for 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
For extra richness: Stir in 1 cup of shredded sharp cheddar before the second bake if you want a thicker, cheesier casserole. It makes the top brown a little more and gives the dish that old supper-club feel.
To prevent dry spots: Be sure the foil is tightly sealed for the first part of baking. Since the macaroni goes in uncooked, that covered time helps it absorb the liquid evenly and soften properly.
For a little color and flavor: A small sprinkle of paprika or black pepper over the top before the final bake adds a pretty finish and a touch more flavor without changing the simple nature of the dish.
Make it a meal: Fold in 1 to 2 cups of cooked diced ham, browned ground beef, or drained peas after the first stir if you want to stretch this into a heartier main dish for hungry folks.
Pan and timing tip: Ovens and baking dishes can vary, so check the macaroni near the end of baking. If it still seems a bit firm, add a splash of milk, cover loosely, and bake a little longer until tender.