This Oven-Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni is a comforting, budget-friendly casserole made with tender pasta, creamy broccoli soup, melted cheddar cheese, and milk. It is simple, hearty, and wonderfully creamy, making it a perfect choice for busy weeknight dinners or an easy family side dish.
Inspired by the simplicity of traditional Amish-style home cooking, this recipe uses everyday ingredients and requires very little preparation. Just combine everything, bake until bubbly, and enjoy a warm, satisfying meal straight from the oven.
Why You’ll Love This Recipe
- Only four ingredients: A simple recipe that keeps grocery shopping easy.
- Easy oven preparation: Minimal hands-on work and no complicated steps.
- Creamy and cheesy: The broccoli soup creates a rich sauce that coats every piece of macaroni.
- Budget-friendly: Made with affordable pantry and refrigerator staples.
- Family-friendly: A comforting dish that pairs well with many main courses.
Ingredients
- 2 cups uncooked elbow macaroni
- 2 cans (10.5 ounces each) condensed cream of broccoli soup
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
Step 2: Cook the Macaroni
Bring a large pot of salted water to a boil. Cook the elbow macaroni for about 2 minutes less than the package directions recommend. Drain well.
The pasta will finish cooking in the oven and absorb some of the creamy sauce.
Step 3: Make the Creamy Sauce
In a large bowl, whisk together the condensed cream of broccoli soup and milk until smooth.
Stir in 1½ cups of shredded cheddar cheese.
Step 4: Combine Everything
Add the drained macaroni to the soup mixture. Stir until every piece of pasta is evenly coated.
Transfer the mixture into the prepared baking dish and spread it into an even layer.
Step 5: Add the Cheese Topping
Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
Step 6: Bake
Cover the baking dish loosely with foil and bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, the edges are bubbling, and the macaroni is tender.
Let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken slightly.
Helpful Tips for the Best Macaroni Casserole
- Undercook the pasta slightly: This prevents the macaroni from becoming mushy during baking.
- Use freshly shredded cheese: It generally melts more smoothly than pre-shredded cheese.
- Whisk the soup and milk: A smooth sauce helps distribute the creamy flavor evenly.
- Cover during the first part of baking: This keeps the pasta from drying out.
- Allow it to rest: A few minutes of resting time helps the sauce settle.
Easy Variations
- Add cooked chicken: Stir in 1 cup of shredded cooked chicken for a heartier main dish. This makes it a five-ingredient version.
- Use different cheese: Monterey Jack or mild cheddar can replace sharp cheddar.
- Add extra vegetables: Stir in cooked peas or chopped carrots for additional color and texture.
- Add a crunchy topping: Sprinkle buttered breadcrumbs over the cheese before baking. This adds another ingredient.
What to Serve with Cream of Broccoli Soup Macaroni
This creamy macaroni casserole makes a wonderful side dish alongside roasted chicken, baked pork chops, meatloaf, or grilled sausages.
For a simple dinner, serve it with a crisp green salad or steamed vegetables. It is also filling enough to enjoy as a meatless main course.
Make-Ahead Instructions
Prepare the casserole through Step 4, transfer it to the baking dish, cover tightly, and refrigerate for up to 24 hours.
When ready to bake, add the remaining cheese. If baking directly from the refrigerator, allow extra cooking time and check that the center is hot and bubbling before serving.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheating: Warm individual portions in the microwave, stirring if needed. For larger portions, cover with foil and reheat in a 325°F (165°C) oven until heated through. Add a splash of milk if the sauce has thickened too much.
Freezing: Freezing is possible, but the creamy sauce may change texture slightly after thawing. For the best results, enjoy it freshly baked or refrigerated.
Frequently Asked Questions
Do I need to cook the macaroni before baking?
Yes. Briefly boiling the macaroni before baking helps ensure that it cooks evenly and becomes tender. Cook it about 2 minutes less than the package instructions.
Can I use another condensed soup?
Yes. Cream of mushroom or cream of chicken soup can be used, although the broccoli flavor will be less pronounced.
Can I use a different pasta shape?
Absolutely. Small shells, rotini, or penne can work. Adjust the initial cooking time according to the pasta shape.
Why is my macaroni casserole dry?
The pasta may have absorbed too much sauce, or the casserole may have baked too long. Make sure to measure the milk correctly and avoid overbaking.
Can I make this without extra toppings?
Yes. The four ingredients already create a creamy, cheesy casserole. The additional variations are optional.
Conclusion
This Oven-Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni is the kind of simple comfort food that makes family meals easy. Tender elbow macaroni, creamy broccoli soup, milk, and cheddar cheese come together in one delicious baked casserole.
Whether served as a hearty side dish or a simple meatless dinner, this easy recipe is a wonderful way to bring homemade comfort to the table without spending hours in the kitchen.
Recipe Card
Oven-Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Resting Time: 5–10 minutes
Total Time: Approximately 55–60 minutes
Servings: 6
Ingredients
- 2 cups uncooked elbow macaroni
- 2 cans (10.5 ounces each) condensed cream of broccoli soup
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
- Cook macaroni for about 2 minutes less than package directions. Drain.
- Whisk together the condensed soup and milk until smooth.
- Stir in 1½ cups cheddar cheese.
- Fold in the cooked macaroni.
- Transfer to the prepared baking dish.
- Sprinkle the remaining ½ cup cheese over the top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes until bubbly and tender.
- Rest for 5–10 minutes before serving.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.