This old-fashioned Amish-style cottage cheese macaroni is the kind of thrifty baked supper that has stood the test of time in Midwestern kitchens. It turns a handful of simple pantry and refrigerator staples into a bubbling, comforting casserole with tender macaroni and a rich, creamy finish. The charm of a recipe like this is in its plain goodness: uncooked macaroni goes right into the dish, then gets layered with cottage cheese, milk, and butter before baking into something hearty enough to bring folks back to the table for seconds.
Serve this casserole with buttered green beans, stewed tomatoes, a crisp cucumber salad, or a little dish of applesauce for a true old-fashioned plate. If you want to round it out for a larger meal, baked ham, sausage patties, or roasted chicken all go nicely alongside, and a slice of soft bread is perfect for catching every last bit of the creamy sauce.
Oven Baked 4-Ingredient Amish Cottage Cheese Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
24 ounces cottage cheese
2 cups whole milk
4 tablespoons butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 350°F and lightly butter a 9x13-inch baking dish.
2. Spread the uncooked elbow macaroni evenly in the prepared baking dish.
3. Spoon the cottage cheese over the macaroni and gently spread it across the top as evenly as you can.
4. Pour the milk evenly over the top, then scatter the butter pieces across the dish. Season with salt and black pepper.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, stir gently to help the macaroni cook evenly, then return the dish to the oven uncovered.
6. Bake uncovered for 20 to 25 minutes more, until the macaroni is tender and the top is lightly golden. Let it rest for 10 minutes before serving.
Variations & Tips
For a richer casserole: Use half-and-half in place of some of the milk if you want a fuller, more old-fashioned dairy richness. This makes the finished dish especially creamy and soft.
Add a browned top: If you like a bit more color, leave the casserole uncovered for the last few extra minutes of baking. Keep a close watch so the top turns golden without drying out.
Stir for even cooking: Because the macaroni goes in dry, that mid-bake stir really helps the pasta absorb the liquid evenly. If the dish looks dry before the pasta is tender, add a small splash of warm milk.
Season to your table: This is a mild, comforting casserole by nature, so don’t be afraid to adjust the salt and pepper before serving. A little extra black pepper on top wakes up the creamy flavor nicely.
Make it a meal: For folks who like a heartier supper, you can add diced cooked ham or crumbled browned sausage. It won’t be the plain Amish-style version anymore, but it surely makes a satisfying one-dish dinner.