This oven baked Amish cream of onion macaroni is the kind of simple pantry supper that saves the day when you need something filling, cozy, and easy to get into the oven fast. It has that old-fashioned casserole charm families love, using uncooked elbow macaroni right in the baking dish so the pasta softens as it bakes in a creamy onion sauce. With just a few basic ingredients, it turns into a tender, rich, comforting side dish or meatless main that tastes like something you have been making for years.
Serve this creamy baked macaroni with baked ham, roast chicken, pork chops, or simple meatloaf for a hearty family meal. It also goes nicely with green beans, peas, a crisp garden salad, or sliced tomatoes to balance the richness. For potlucks and holiday tables, I like to set it out with buttered rolls and a fruit salad so the meal feels extra welcoming.
Oven Baked 4-Ingredient Amish Cream of Onion Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 can (10.5 ounces) condensed cream of onion soup
2 cups milk
1 cup shredded cheddar cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the uncooked elbow macaroni evenly in the prepared baking dish.
3. Spoon the cream of onion soup over the macaroni, then pour in the milk. Stir gently in the dish to combine and make sure the pasta is mostly covered.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Cover tightly with foil and bake for 35 minutes. Remove the foil, stir well, and return to the oven uncovered for 15 to 20 minutes, or until the macaroni is tender and the top is lightly golden.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
For extra cheese: If your family likes a cheesier casserole, stir an extra 1/2 cup shredded cheddar into the mixture before baking or add a little more on top during the last 10 minutes.
For picky eaters: Use mild cheddar instead of sharp cheddar for a softer flavor, and be sure to stir the casserole well halfway through baking so the onion soup flavor blends smoothly into the sauce.
To prevent dry pasta: Make sure the macaroni is mostly covered by the soup and milk mixture before baking. If your oven runs hot, add a small splash of extra milk when you uncover and stir it.
To make it a full meal: Stir in cooked diced ham, shredded chicken, or thawed peas after the first covered baking time, then finish baking uncovered until hot and bubbly.