WANT TO SAVE THIS RECIPE ?

Oven Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni

  Pour cream of broccoli soup and these 3 ingredients over elbow macaroni into a casserole dish for a cozy meal everyone keeps requesting.   When I need a low-effort dinner that still feels warm and comforting, this oven baked Amish-inspired cream of broccoli soup macaroni is exactly the kind of recipe I reach for. It uses a handful of simple pantry and refrigerator staples, comes together right in one casserole dish, and bakes into a creamy, cozy pasta dinner that tastes like something much more involved. Recipes like this became popular because they stretch affordable ingredients into a filling family meal, and that practical, no-fuss approach is still hard to beat on a busy weeknight.   This casserole is satisfying on its own, but I like serving it with a crisp green salad, buttery dinner rolls, or simple roasted vegetables to balance the creamy texture. If you want to round it out even more, baked chicken, sliced ham, or even applesauce on the side make it feel like a full comfort-food supper without much extra work.  

Why You'll Love This Recipe

 

• Four ingredients, one dish, and mostly hands-off time
• Creamy, cozy pasta that tastes far more involved than it is
• Stretches affordable staples into a filling family meal
• No boiling a separate pot — the macaroni bakes right in
• A budget-friendly weeknight supper at about a dollar a serving

 

Why This Recipe Works

  Uncooked macaroni bakes directly in the condensed soup and milk, absorbing the liquid as it cooks — no separate pot of water needed. The covered first bake traps steam so the pasta turns tender, while the soup thickens into a creamy sauce around it. Stirring in a portion of the cheese before baking spreads flavor through the whole dish, and the final uncovered bake lets the remaining cheddar melt into a hot, bubbly top. A short rest after baking lets the sauce settle so the casserole scoops out in neat, satisfying portions.  

Ingredients

 

• 2 cups uncooked elbow macaroni
• 2 cans cream of broccoli soup, undiluted
• 2 cups milk
• 2 cups shredded cheddar cheese, divided

 

Ingredient Breakdown

 

• 2 cups uncooked elbow macaroni: Cooks right in the dish as it absorbs the sauce.
• 2 cans cream of broccoli soup, undiluted: The creamy, comforting base and all the flavor.
• 2 cups milk: Provides the liquid the pasta needs while it bakes.
• 2 cups shredded cheddar, divided: 1 1/2 cups for the sauce, 1/2 cup for the golden, bubbly top.

 

Kitchen Equipment

  A 9x13-inch casserole dish, a spoon for stirring, and foil for covering. That's the whole list — everything happens in one dish.  

Step-by-Step Instructions

 

1. Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Add the uncooked elbow macaroni to the prepared casserole dish and spread it into an even layer.
3. Pour the cream of broccoli soup over the macaroni, then add the milk and 1 1/2 cups of the shredded cheddar cheese.
4. Stir everything well in the dish so the macaroni is coated and the soup and milk are combined. Cover tightly with foil.
5. Bake for 35 minutes, then remove the foil, stir gently, and sprinkle the remaining 1/2 cup cheddar cheese over the top.
6. Return the dish to the oven and bake uncovered for 10 to 15 minutes more, until the macaroni is tender and the top is hot and bubbly. Let it rest for 5 minutes before serving.

 

Variations & Tips

  Add broccoli: If you want even more texture and color, stir in 1 to 2 cups of small cooked broccoli florets before baking. It makes the casserole feel a little heartier and leans into the soup flavor in the best way.   Cheese swap: Sharp cheddar gives this the most classic flavor, but Colby Jack or a cheddar-mozzarella blend also works well. If you like a more pronounced cheesy top, add a little extra during the final bake.   Watch the liquid: Since different brands of condensed soup can vary slightly in thickness, check the casserole at the 35-minute mark. If it looks dry, add a splash of milk before the final uncovered bake so the pasta stays creamy.   Make it a meal: Diced cooked ham or shredded rotisserie chicken can be stirred in to make this more filling. That is especially helpful on nights when I need one pan to do all the work.   Rest before serving: Letting the casserole sit for about 5 minutes after baking helps the sauce thicken up and makes it much easier to scoop neat portions. It is a small step, but it really improves the final texture.  

Make It Healthier

  Use reduced-fat condensed soup and reduced-fat cheddar, or swap some of the milk for low-fat milk. Adding the recommended broccoli florets and a side salad stretches each serving further. The dish is genuinely filling in modest portions, which keeps the indulgence reasonable for a weeknight.  

Meal Prep Guide

  Assemble the casserole ahead and refrigerate it covered, then bake when you're ready (add a few minutes if it goes in cold). Leftovers portion well for lunches.  

Storage

  Cool completely, then store leftovers in an airtight container in the refrigerator for up to 3–4 days. Add a splash of milk when reheating to bring the creaminess back.  

Freezing

  The baked casserole freezes for up to 2 months, though the sauce can thin slightly when thawed. Wrap tightly, thaw in the refrigerator, and reheat covered.  

Reheating

  Reheat covered in a 350°F oven until hot, or microwave individual portions with a splash of milk, stirring once.  

What to Serve With It

  A crisp green salad, buttery dinner rolls, or simple roasted vegetables balance the creaminess. Baked chicken, sliced ham, or applesauce on the side turn it into a full comfort-food supper.  

Beverage Pairings

  Milk, iced tea, or sparkling water with lemon suit this cozy, creamy dish. A light lager or a soft Chardonnay works if you're serving it for company.  

Frequently Asked Questions

 

Do I need to boil the macaroni first?

  No — the uncooked macaroni bakes in the soup and milk and absorbs the liquid as it cooks.  

Why cover the dish for the first bake?

  The tight foil traps steam so the pasta cooks through tender and the sauce stays creamy.  

Can I add real broccoli?

  Yes — stir in 1 to 2 cups of small cooked broccoli florets before baking for extra texture and color.  

Can I add protein?

  Diced cooked ham or shredded rotisserie chicken stirred in makes it a one-pan full meal.  

Why is my casserole dry?

  Different soup brands vary in thickness — add a splash of milk before the final uncovered bake if it looks dry.  

How long do leftovers keep?

  Up to 3–4 days refrigerated, with a splash of milk when reheating.  

Nutrition Information

  Approximate values will vary based on the brand of condensed soup, cheese, and portion size. This dish provides carbohydrates from the macaroni, protein from the cheese and milk, and richness from the creamy soup base. Values are estimates only and should not be considered professional nutritional advice.   Per Serving (serves 6):  

• Calories: 370 kcal
• Carbohydrates: 27g
• Protein: 17g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 420mg
• Fiber: 2g
• Sugar: 8g

 

Final Thoughts

  Four ingredients and one casserole dish make a creamy, cozy dinner that tastes like you put in far more effort than you did — at about a dollar a serving, it's the kind of meal that earned its place in the rotation for a reason.   Pour the soup, stir in the cheese, and let the oven do the work. Who's getting the first scoop in your house this week? From my kitchen to yours — creamy, cheesy, and back on the request list before the pan is empty.