This oven baked Amish-style roasted garlic butter macaroni is the kind of simple comfort food that saves dinner on a busy night. Everything goes right into the baking dish, which means very little fuss and a cozy, creamy pasta casserole at the end. Using roasted garlic butter gives the dish a rich, homey flavor with hardly any effort, and the Amish-inspired style keeps it straightforward, filling, and family-friendly.
Serve this macaroni with a crisp green salad, buttered green beans, or simple roasted broccoli to balance the richness. It also pairs nicely with sliced ham, baked chicken, or a bowl of applesauce if you want to lean into that comforting Midwestern supper feeling. Warm dinner rolls are always welcome for scooping up the creamy sauce.
Oven Baked 4-Ingredient Amish Roasted Garlic Butter Macaroni
Servings: 6
Ingredients
8 ounces uncooked elbow macaroni
1 tub (about 8 ounces) store-bought roasted garlic butter, softened
2 cups chicken broth
2 cups milk
Directions
1. Preheat your oven to 350°F and lightly grease a medium baking dish.
2. Spread the uncooked elbow macaroni evenly in the prepared baking dish.
3. Spoon the softened roasted garlic butter over the macaroni, then spread it around as evenly as you can so the pasta gets coated throughout.
4. Pour the chicken broth and milk evenly over the pasta and butter.
5. Cover the dish tightly with foil and bake for 30 minutes.
6. Remove the foil, stir well so the pasta cooks evenly, then return the dish to the oven uncovered for 20 to 25 minutes, or until the macaroni is tender and the top is lightly golden.
7. Let the macaroni rest for 5 to 10 minutes before serving so the sauce can settle and turn creamy.
Variations & Tips
For picky eaters: If your family likes very simple flavors, use plain butter instead of roasted garlic butter and add just a tiny pinch of salt. It will still bake up rich and comforting with an even milder taste.
Add cheese: For a richer casserole, stir in 1 to 2 cups shredded cheddar or mozzarella during the last 15 minutes of baking. That gives you a more classic baked mac and cheese texture while keeping the roasted garlic butter flavor.
Watch the liquid: Different brands of pasta can absorb liquid a little differently, so check the dish near the end of baking. If it looks dry before the macaroni is tender, add a splash of warm milk and continue baking.
Use the right dish: A medium baking dish, around 8x8 or similar, works best so the pasta stays mostly submerged while it bakes. If the dish is too large, the liquid spreads out too much and the pasta may cook unevenly.
Make it a meal: You can add cooked diced ham, shredded rotisserie chicken, or steamed peas after the first bake when you stir the casserole. That is an easy way to stretch this into a hearty one-dish supper for hungry families.