This oven baked 4-ingredient Amish potato macaroni is the kind of simple, filling casserole that makes a weeknight feel a little more settled. It leans on humble pantry basics and an old-fashioned baked-pasta approach, with raw diced russet potatoes layered right over dry elbow macaroni so everything softens together in the oven. It is budget-friendly, cozy, and exactly the sort of practical comfort food that works when you need dinner to feed everyone well without a lot of fuss.
Serve this hearty casserole with something crisp and fresh on the side, like a simple green salad, sliced tomatoes, or steamed green beans, to balance the richness. It also pairs well with baked ham, sausage, roast chicken, or applesauce if you want to keep the meal in a classic comfort-food lane. For a casual family dinner, warm dinner rolls and iced tea round it out nicely.
Oven Baked 4-Ingredient Amish Potato Macaroni
Servings: 6 to 8
Ingredients
2 cups dry elbow macaroni
2 medium russet potatoes, peeled and diced small
2 1/2 cups whole milk
2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 375°F and lightly grease a cast iron baking pan or similar oven-safe baking dish.
2. Spread the dry elbow macaroni evenly in the bottom of the pan, then scatter the diced russet potatoes over the top.
3. Pour the milk evenly over the macaroni and potatoes, then sprinkle the shredded cheddar cheese across the top.
4. Cover the pan tightly with foil and bake for 45 minutes, then uncover and bake for 20 to 25 minutes more, until the potatoes are tender, the macaroni is soft, and the top is golden and bubbling.
5. Let the casserole rest for 10 minutes before serving so the sauce can settle slightly, then scoop and serve warm.
Variations & Tips
Add seasoning: If you want a little more flavor while still keeping the recipe very simple, add 1 teaspoon salt and 1/2 teaspoon black pepper before baking. A pinch of paprika on top also gives the casserole a warmer color.
Cut the potatoes small: Dice the potatoes into small, even pieces so they cook through in the same time as the macaroni. If the pieces are too large, the pasta may soften before the potatoes are fully tender.
Make it creamier: For a richer texture, replace 1/2 cup of the milk with heavy cream or stir in an extra handful of cheese during the last 10 minutes of baking. This is especially helpful if you like a softer, scoopable casserole.
Try a different cheese: Sharp cheddar adds the most classic flavor, but Colby, Monterey Jack, or a cheddar blend also work well. Using a mix can make the top extra melty and a little more nuanced without changing the easy nature of the dish.
Meal-prep tip: Peel and dice the potatoes ahead of time and keep them in cold water in the refrigerator for up to a day. When you are ready to bake, drain and pat them dry so the casserole does not get watery.