There is something mighty comforting about a simple baked macaroni supper, especially one that asks so little of the cook and still comes out bubbling, creamy, and fit for a family table. This Amish-style white cheddar macaroni leans on pantry ease and that practical country habit of making a hearty meal from just a handful of ingredients. By layering uncooked elbow macaroni with white cheddar cheese spread, milk, and butter right in the casserole dish, you get a weeknight recipe that feels old-fashioned in the best possible way.
Serve this rich and cozy macaroni with buttered green beans, stewed tomatoes, a crisp lettuce salad, or a dish of sweet peas to balance the creaminess. If you are feeding a hungry crowd, it also sits nicely beside baked ham, meatloaf, or simple roasted chicken, and a basket of warm dinner rolls never goes amiss.
Oven Baked 4-Ingredient Amish White Cheddar Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 tub (about 12 to 15 ounces) white cheddar cheese spread
2 cups whole milk
4 tablespoons butter, sliced into small pieces
Directions
1. Preheat the oven to 350 degrees Fahrenheit and lightly butter a 9x13-inch casserole dish.
2. Spread the uncooked elbow macaroni evenly in the prepared casserole dish.
3. Spoon the white cheddar cheese spread over the macaroni in small dollops so it is distributed across the dish.
4. Pour the milk evenly over the top, then dot the surface with the sliced butter.
5. Cover the dish tightly with foil and bake for 30 minutes.
6. Remove the foil, stir well to help the melting cheese spread blend into the milk, then return the dish to the oven uncovered for 20 to 25 minutes, or until the macaroni is tender and the top is bubbling and lightly golden.
7. Let the macaroni rest for 10 minutes before serving so the sauce can settle and turn nice and creamy.
Variations & Tips
Add a crunchy top: If your family likes a little texture, scatter a small handful of buttered bread crumbs or crushed crackers over the dish during the final 10 minutes of baking. It gives this soft, creamy casserole a pleasant old-fashioned crispness.
Make it richer: For an even creamier pan, replace 1/2 cup of the milk with half-and-half. Keep an eye on the bake time and stir well after the covered portion so the sauce turns smooth and velvety.
Season it gently: Even simple dishes benefit from a little finishing touch. A pinch of black pepper or a light shake of paprika on top after baking adds color and a bit of warmth without taking away from the mild white cheddar flavor.
Watch the pasta: Since oven temperatures and casserole dishes vary, begin checking for tenderness near the end of baking. If the macaroni still seems a little firm, add a splash of milk, cover loosely, and bake a few minutes longer.
Serve it fresh: This casserole is at its very best straight from the oven after a short rest. Leftovers reheat well with a spoonful of milk stirred in, which helps bring back that creamy texture the next day.