There is something especially satisfying about a pantry-style casserole that comes together with almost no fuss, and this oven baked Amish honey mustard macaroni is just that kind of supper. It leans on the practical home-cooking tradition of stretching a few simple ingredients into a warm, filling dish, with uncooked elbow macaroni baked right in the pan under a tangy, creamy honey mustard mixture. The result is tender pasta with a golden top and that sweet-sharp flavor that makes old-fashioned comfort food so dependable on a busy evening.
This macaroni is mighty good with simple sides that let its rich, tangy flavor shine. Serve it with buttered green beans, cooked peas, stewed carrots, or a crisp lettuce salad with sliced cucumbers. For a heartier table, add baked ham, roast chicken, or browned sausage on the side, and if you want to round things out the Midwestern way, warm dinner rolls or a slice of homemade bread are just right for mopping up every last bit from the plate.
Oven Baked 4-Ingredient Amish Honey Mustard Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
2 cups store-bought honey mustard dressing
2 cups milk
1 1/2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking pan.
2. Pour the uncooked elbow macaroni into the prepared baking pan and spread it into an even layer.
3. Pour the honey mustard dressing and milk evenly over the macaroni, making sure the pasta is well covered.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Cover the pan tightly with foil and bake for 30 minutes.
6. Remove the foil, stir gently to help the pasta cook evenly, then return the pan to the oven uncovered and bake 15 to 20 minutes more, until the macaroni is tender and the top is lightly golden.
7. Let the macaroni stand for 5 to 10 minutes before serving so the sauce can settle and thicken slightly.
Variations & Tips
Add a little protein: If you want to make this casserole more filling, stir in 1 to 2 cups of diced cooked ham or shredded cooked chicken before baking. Those flavors pair especially well with honey mustard and turn this side dish into a full supper.
Choose the right dressing: Bottled honey mustard dressings can vary quite a bit, so if yours is very thick, whisk it together with the milk before pouring it over the pasta. That helps the macaroni bake more evenly and keeps dry spots from hiding in the corners of the pan.
For a sharper cheese flavor: Use sharp cheddar instead of mild, or mix cheddar with a little Monterey Jack for a smoother melt. A bit of extra cheese over the top during the last 10 minutes of baking makes a prettier golden finish too.
Watch the liquid: Since different pasta brands and baking dishes behave a little differently, check the pan near the end of baking. If the pasta still seems firm and the pan looks dry, add a splash more milk, cover loosely, and bake a few minutes longer.
Make it extra homey: A light sprinkle of buttered bread crumbs on top after the foil comes off gives this casserole a lovely old-fashioned crust. It is a small touch, but it makes the dish feel a little more Sunday-dinner special.