There is something mighty comforting about a supper you can put together with just a handful of pantry staples and one bright fresh vegetable. This oven baked 4-ingredient Amish red pepper macaroni is the sort of simple casserole that feels right at home on a Midwestern table, where practical cooking and hearty meals have always gone hand in hand. By layering dry cavatappi, diced red bell pepper, milk, and cheese right into the baking dish, you get a tender, creamy macaroni with sweet little bites of pepper and hardly any fuss at all.
Serve this macaroni with buttered green beans, a dish of stewed tomatoes, or a crisp lettuce salad if you want something fresh alongside all that creamy goodness. It also sits nicely next to baked ham, roast chicken, or a few browned sausages, though it is filling enough to stand on its own for a simple weeknight supper. A slice of warm bread is never out of place for mopping up the cheesy edges.
Oven Baked 4-Ingredient Amish Red Pepper Macaroni
Servings: 6
Ingredients
3 cups dry cavatappi pasta
2 cups diced red bell pepper
3 cups whole milk
2 1/2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 375°F and lightly grease a 9-by-13-inch glass casserole dish.
2. Scatter the dry cavatappi evenly into the prepared casserole dish, then spread the diced red bell peppers over the top.
3. Pour the milk evenly over the pasta and peppers, making sure most of the dry pasta is moistened.
4. Sprinkle the shredded cheddar cheese evenly over the top, covering the dish from corner to corner.
5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 20 to 25 minutes, until the pasta is tender, the milk has been absorbed into a creamy sauce, and the top is lightly browned.
6. Let the casserole rest for 10 minutes before serving so the sauce can settle and the portions scoop neatly.
Variations & Tips
Cheese choice: Sharp cheddar gives the best old-fashioned flavor, but you can use Monterey Jack or a Colby-cheddar blend if that is what you have on hand. A little sharper cheese makes this simple dish taste fuller and richer.
Pepper texture: If you like your peppers very soft, dice them small so they melt right into the pasta as it bakes. For more distinct bites and a sweeter pepper flavor, leave the dice just a touch larger.
Doneness tip: Since ovens and pasta shapes can vary, check the center of the casserole before taking it out for good. If the pasta still feels too firm, add a splash more milk, cover again, and bake another 10 minutes.
Make it heartier: This recipe is lovely as written, but it also welcomes a little cooked ham or browned sausage if you want to stretch it for hungry folks. Stir the meat in with the peppers before adding the milk.
Leftover advice: Leftovers reheat well the next day with a small splash of milk stirred in before warming. That little bit of milk brings back the creamy texture and keeps the macaroni from seeming dry.