There is something wonderfully sensible about a baked macaroni dish that comes together right in the pan, with no fuss and no extra pots to wash. This Amish-style cheddar macaroni leans into that plain, hearty kind of cooking so many of us in the Midwest grew up on, where a handful of pantry staples could turn into supper for the whole table. Using dry penne, milk, water, and plenty of sharp cheddar, it bakes into a comforting casserole with tender pasta and a golden, homey finish.
This is the sort of meal I like to serve with buttered green beans, stewed tomatoes, or a crisp lettuce salad with a simple vinegar dressing to balance the richness. It also sits nicely beside sliced ham, roast chicken, or even just a dish of applesauce if you want to keep things old-fashioned and easy.
Oven Baked 4-Ingredient Amish Cheddar Macaroni
Servings: 6
Ingredients
12 ounces dry penne lisce pasta
2 1/2 cups shredded sharp cheddar cheese
2 cups whole milk
2 cups water
Directions
1. Preheat the oven to 375°F. Lightly grease a 10-inch cast iron baking dish or skillet if desired for easier serving and cleanup.
2. Spread the dry penne lisce evenly in the cast iron baking dish. Pour the milk and water over the pasta, making sure most of the noodles are moistened.
3. Sprinkle the shredded sharp cheddar cheese evenly over the top, covering the pasta as completely as you can.
4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir gently from the edges toward the center, then return the dish to the oven uncovered.
5. Bake for 15 to 20 minutes more, until the pasta is tender, most of the liquid is absorbed, and the top is bubbly and lightly browned. Let it rest for 10 minutes before serving so the sauce can settle.
Variations & Tips
For a creamier bake: If you like your macaroni softer and more spoonable, add an extra 1/2 cup milk before baking. Different brands of pasta can absorb liquid a little differently, so this is a good trick if your oven runs hot.
Cheese choice: Sharp cheddar gives this dish its old-fashioned bite, but you can use extra-sharp for more flavor or mix in a little colby for a milder, smoother finish. Freshly shredded cheese usually melts more nicely than pre-shredded.
Pan size tip: A shallow cast iron baking dish helps the pasta cook evenly and gives you those nice browned edges. If your dish is deeper, you may need a few extra minutes in the oven and a splash more milk.
Make it ahead: You can assemble everything in the baking dish a few hours ahead and refrigerate it. Before baking, let the dish sit at room temperature for about 20 minutes so the cast iron does not go straight from cold to hot.