When supper needs to be simple, filling, and pleasing to everybody at the table, a baked macaroni dish like this one earns its keep in a hurry. This Amish-inspired style of casserole cooking leans on pantry staples, a rich creamy sauce, and the kind of practical ease that has long been cherished in Midwestern kitchens. Pouring the sauce right over uncooked elbow macaroni feels almost too easy, but that little bit of kitchen thrift turns into a bubbling, creamy pan of comfort that tastes like much more work than it really is.
Serve this creamy asiago macaroni with buttered green beans, a crisp lettuce salad, or some roasted broccoli to balance the richness. A basket of warm dinner rolls or toasted garlic bread fits right in too, especially if you want something to swipe through the extra sauce. For a heartier meal, this dish also sits nicely beside baked ham, simple meatloaf, or rotisserie chicken.
Oven Baked 4-Ingredient Amish Creamy Asiago Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 jar (15 ounces) creamy asiago pasta sauce
2 cups whole milk
1 cup shredded mozzarella cheese
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. Pour the uncooked elbow macaroni evenly into the prepared baking dish.
3. Pour the creamy asiago sauce over the macaroni, then add the milk and stir gently until the pasta is well coated and evenly distributed.
4. Sprinkle the shredded mozzarella evenly over the top.
5. Cover the dish tightly with foil and bake for 30 minutes.
6. Remove the foil and continue baking for 15 to 20 minutes more, until the macaroni is tender and the top is hot and lightly golden.
7. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and thicken a bit.
8. Spoon onto plates or into shallow bowls and serve warm.
Variations & Tips
Add a little crunch: If you like a crisp top, scatter a small handful of buttery breadcrumbs over the cheese for the last 15 minutes of baking. It gives the casserole a pleasant old-fashioned supper-table finish.
Try another cheese: Mozzarella melts beautifully, but mild white cheddar, Monterey Jack, or an Italian blend will work nicely too. Just keep the amount about the same so the sauce stays balanced and creamy.
Watch the liquid: Different pasta shapes and different jars of sauce can vary a bit. If the casserole seems dry before the pasta is fully tender, stir in a splash more milk, cover again, and bake a little longer.
Make it a meal on its own: For a heartier version, stir in cooked diced chicken, browned sausage, or steamed broccoli before baking. That turns this side dish style casserole into a full one-pan supper with hardly any extra fuss.