When you want a warm, creamy, family-friendly dinner without a lot of work, this Oven-Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni is the kind of casserole worth keeping in your regular rotation. Everything comes together in one baking dish, using simple ingredients you may already have in the pantry and refrigerator.
The magic is in the combination of tender elbow macaroni, creamy broccoli soup, milk, and plenty of melted cheddar cheese. As it bakes, the pasta absorbs the rich, savory sauce while the cheese melts into every bite. The result is a bubbling, comforting casserole with a creamy center and a deliciously cheesy top.
It is exactly the sort of easy baked macaroni casserole that works for busy weeknights, Sunday suppers, potlucks, and family gatherings. There is no complicated sauce to make and no stack of dishes waiting in the sink afterward.
Why You’ll Love This Creamy Macaroni Casserole
There are plenty of reasons this simple casserole gets requested again and again:
– Only 4 main ingredients make the recipe wonderfully simple.
– Everything is prepared in one casserole dish.
– The condensed soup creates a creamy sauce without making a separate cheese sauce.
– Uncooked elbow macaroni cooks directly in the casserole.
– Cheddar cheese adds a rich, familiar flavor and a bubbly golden finish.
– It is easy to customize with broccoli, ham, chicken, or extra cheese.
– The recipe is inexpensive enough for an easy family comfort-food dinner.
Ingredients
2 cups uncooked elbow macaroni
The elbow macaroni provides the hearty pasta base. Using it uncooked keeps preparation simple because the pasta cooks directly in the creamy sauce as the casserole bakes.
2 cans cream of broccoli soup, undiluted
This is the shortcut ingredient that gives the casserole its signature creamy broccoli flavor. Use the soup straight from the can without adding water or milk to it separately.
2 cups milk
Milk loosens the condensed soup and provides the moisture needed to cook the uncooked macaroni. It also helps create the smooth, creamy consistency that makes this casserole so comforting.
2 cups shredded cheddar cheese, divided
Cheddar brings savory richness and plenty of cheesy flavor. Most of it goes into the casserole, while the remaining cheese is sprinkled over the top near the end for a melted, bubbly cheese topping.
How to Make Cream of Broccoli Soup Macaroni
1. Prepare the oven and casserole dish
Preheat your oven to 350°F. Lightly grease a 9×13-inch casserole dish to help prevent sticking and make serving easier.
2. Add the macaroni
Pour the uncooked elbow macaroni directly into the prepared casserole dish. Spread it into an even layer.
3. Add the creamy ingredients
Pour the undiluted cream of broccoli soup over the macaroni. Add the milk and 1½ cups of the shredded cheddar cheese.
4. Stir everything together
Stir thoroughly right in the casserole dish. Make sure the macaroni is evenly coated and that the soup, milk, and cheese are well combined.
This step is important because you want the liquid mixture distributed throughout the pasta so the macaroni cooks evenly.
5. Cover and bake
Cover the casserole tightly with aluminum foil and place it in the preheated oven.
Bake for approximately 35 minutes.
The foil traps steam inside the dish, helping the uncooked pasta soften while the creamy sauce develops.
6. Stir and add the remaining cheese
Carefully remove the foil and gently stir the casserole.
Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top.
7. Finish baking uncovered
Return the casserole to the oven and bake uncovered for another 10 to 15 minutes, or until the macaroni is tender and the cheese is melted, hot, and bubbly.
8. Let it rest
Remove the casserole from the oven and allow it to rest for about 5 minutes before serving.
This short resting period allows the creamy sauce to settle and thicken slightly, making the casserole easier to scoop and serve.
Pro Tips for the Best Baked Macaroni
Cover the dish tightly. A good seal helps create the steam necessary for the uncooked macaroni to become tender.
Stir before the final cheese topping. This helps redistribute the creamy sauce and prevents some areas of pasta from remaining dry.
Check the pasta at 35 minutes. Oven temperatures and condensed soup thickness can vary. If the casserole looks dry before the final baking stage, add a small splash of milk.
Use freshly shredded cheddar when possible. It melts beautifully and gives the casserole a rich, creamy finish.
Don’t skip the resting time. Those five minutes make a noticeable difference in the consistency of the sauce.
Keep the macaroni submerged. When mixing the ingredients, make sure the pasta is well coated with the soup-and-milk mixture so it cooks evenly.
Easy Variations
Add broccoli
For an extra vegetable boost, stir in 1 to 2 cups of small cooked broccoli florets before baking. This adds texture, color, and even more broccoli flavor.
Make it a ham and broccoli casserole
Stir in diced cooked ham for a heartier meal. The salty ham pairs especially well with the creamy soup and cheddar cheese.
Add chicken
For a more substantial dinner, add shredded rotisserie chicken or diced cooked chicken.
Change the cheese
Sharp cheddar provides the classic flavor, but you can also use Colby Jack, Monterey Jack, or a cheddar-mozzarella blend.
Add extra cheese
If your family loves an especially cheesy casserole, sprinkle a little additional cheddar over the top during the final few minutes of baking.
What to Serve With This Casserole
Because this macaroni casserole is rich and creamy, fresh and simple sides make an excellent pairing.
Try serving it with:
– Crisp green salad
– Roasted broccoli or green beans
– Steamed vegetables
– Buttery dinner rolls
– Garlic bread
– Simple roasted carrots
– Applesauce
– Sliced ham or baked chicken
For a cozy Sunday dinner, serve generous scoops of the casserole alongside roasted vegetables and warm dinner rolls.
Frequently Asked Questions
Can I use uncooked macaroni?
Yes. This recipe is specifically designed so the uncooked elbow macaroni cooks in the casserole while it bakes.
Do I dilute the cream of broccoli soup?
No. Use the cream of broccoli soup undiluted. The milk added separately provides the additional liquid needed for the casserole.
Can I add fresh broccoli?
Yes. For the most reliable texture, use small cooked broccoli florets. Adding cooked broccoli also prevents the casserole from needing additional cooking time.
Why does the casserole need to be covered first?
The covered baking period helps retain moisture and creates steam, which is important for cooking the uncooked pasta.
Can I make it cheesier?
Absolutely. Add extra shredded cheddar to the top during the final baking stage, or use a combination of cheeses for a richer flavor.
Serving and Storage
Serve this creamy baked macaroni casserole warm, preferably after its five-minute resting period.
Leftovers can be refrigerated in an airtight container and reheated until hot. If the macaroni becomes thicker after refrigeration, adding a small splash of milk before reheating can help restore some of its creamy texture.
Final Thoughts
This Oven-Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni proves that a satisfying homemade dinner does not need a long ingredient list or complicated preparation. With uncooked elbow macaroni, cream of broccoli soup, milk, and cheddar cheese, you can create a bubbling casserole that is creamy, cheesy, filling, and wonderfully comforting.
Whether you serve it for a busy weeknight dinner, Sunday supper, family potluck, or cozy comfort-food meal, this easy one-dish casserole delivers the kind of familiar flavor that keeps people coming back for another scoop. Simple ingredients, minimal cleanup, and a warm cheesy finish make this a recipe you’ll want to save and make again.