This oven baked Amish-style savory herb cream macaroni is the kind of easy casserole that earns a permanent place in a busy family meal rotation. Everything goes right into the baking dish with uncooked elbow macaroni, making it wonderfully simple, budget-friendly, and satisfying. The creamy soup bakes into the pasta as it cooks, creating a cozy, old-fashioned supper with very little fuss.
Serve this rich and comforting macaroni with a crisp green salad, steamed green beans, buttered peas, or sliced tomatoes to balance the creamy texture. It also pairs nicely with baked ham, simple roast chicken, or a dish of applesauce if you want to lean into that hearty homestyle supper feel.
Oven Baked 4-Ingredient Amish Savory Herb Cream Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 can (10.5 ounces) cream of herb soup
2 cups milk
1 cup shredded cheddar cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 2-quart casserole dish.
2. Add the uncooked elbow macaroni to the prepared casserole dish and spread it out evenly.
3. Spoon the cream of herb soup over the macaroni, then pour in the milk. Stir gently so the pasta is coated and the soup begins to loosen into the milk.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir well, then return to the oven uncovered for 20 to 25 minutes, or until the macaroni is tender and the top is bubbly and lightly golden.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
Variations & Tips
For extra cheesiness: Stir an additional 1/2 cup shredded cheddar into the casserole before baking, or sprinkle a little extra on top during the last 10 minutes for a more golden finish.
For picky eaters: Use mild cheddar and make sure the soup and milk are stirred very smoothly so the herb flavor stays gentle and the texture turns out creamy and familiar.
To prevent dry pasta: Make sure the macaroni is fully covered by the soup and milk mixture before baking. If your casserole looks dry halfway through, add a small splash of milk when you stir it.
Add a little protein: Stir in 1 to 2 cups of diced cooked ham or shredded cooked chicken after mixing the soup and milk with the pasta if you want to turn this side dish into a fuller one-pan supper.
Make-ahead note: Assemble the casserole a few hours ahead, cover, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed, adding a few extra minutes if needed.