Amish baked macaroni and cheese casserole

Amish baked macaroni and cheese casserole is a classic comfort food recipe known for its rich, creamy texture and old-fashioned homemade flavor. This dish is perfect for family dinners, potlucks, or make-ahead meals because it’s simple to prepare, budget-friendly, and incredibly satisfying. With basic pantry ingredients and a traditional Amish-style baking method, this casserole delivers hearty, nostalgic goodness in every bite.

Key Ingredients for Amish Baked Macaroni and Cheese Casserole

To make this comforting Amish baked macaroni and cheese casserole, you’ll need simple, wholesome ingredients that come together beautifully in the oven. Below is a complete list with quantities and preparation notes:

• Elbow macaroni – 2 cups (uncooked): Cooked until just al dente to prevent mushiness after baking
• Whole milk – 3 cups: Creates a creamy, custard-like base
• Large eggs – 2: Lightly beaten to help bind the casserole
• Unsalted butter – 4 tablespoons: Melted, plus extra for greasing the baking dish
• Sharp cheddar cheese – 3 cups (shredded): Provides bold, cheesy flavor
• Colby or mild cheddar cheese – 1 cup (shredded): Adds creaminess and balance
• Granulated sugar – 1 tablespoon: A traditional Amish touch that enhances flavor
• Salt – 1 teaspoon: Adjust to taste
• Black pepper – ½ teaspoon: Freshly ground for best flavor
• Paprika – ½ teaspoon (optional): Adds subtle warmth and color
• Breadcrumbs or crushed butter crackers – ½ cup (optional): For a crispy topping
• Extra melted butter – 2 tablespoons (for topping, optional)

How to Make Amish Baked Macaroni and Cheese Casserole

This Amish baked macaroni and cheese casserole is incredibly easy to prepare and requires minimal hands-on time. With a prep time of about 15 minutes and a bake time of roughly 45–50 minutes, it’s perfect for busy weeknights or relaxed weekend cooking. The oven-baked method creates a creamy, custard-style center with a rich cheese flavor that’s both comforting and filling.

Step-by-Step Instructions

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and ensure easy serving later.

2. Cook the macaroni
   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package instructions, usually about 6–7 minutes. Drain well and set aside. Avoid overcooking, as the pasta will continue to soften while baking.

3. Prepare the custard mixture
   In a large mixing bowl, whisk together the whole milk, lightly beaten eggs, melted butter, sugar, salt, black pepper, and paprika (if using). Whisk until fully combined and smooth.

4. Add the cheese
   Stir in the shredded sharp cheddar and Colby cheese, reserving about ½ cup of cheese if you want to sprinkle some on top later. Mix gently to evenly distribute the cheese throughout the custard.

5. Combine pasta and sauce
   Add the cooked macaroni to the cheese and milk mixture. Stir until all the pasta is fully coated with the creamy sauce.

6. Transfer to baking dish
   Pour the macaroni mixture into the prepared baking dish, spreading it evenly with a spatula.

7. Add topping (optional)
   If using breadcrumbs or crushed crackers, mix them with the extra melted butter and sprinkle evenly over the top. You can also add the reserved cheese for an extra cheesy crust.

8. Bake the casserole
   Place the dish in the preheated oven and bake uncovered for 45–50 minutes, or until the top is golden and the center is set. The casserole should jiggle slightly but not be liquid.

9. Rest before serving
   Remove from the oven and let the Amish baked macaroni and cheese casserole rest for 10–15 minutes before serving. This allows it to firm up and makes slicing easier.

Why You’ll Love This Amish Baked Macaroni and Cheese Casserole

This Amish baked macaroni and cheese casserole stands out for its ultra-creamy, custard-like texture that’s different from stovetop versions. Baking the pasta in a milk-and-egg mixture creates a rich, comforting dish that feels homemade and hearty, much like traditional Amish cooking. It’s similar to Southern baked mac and cheese but has a slightly sweeter, softer finish.

Making this casserole at home saves money compared to store-bought or restaurant versions, and it feeds a crowd with affordable ingredients. The blend of sharp cheddar, creamy milk, and buttery topping makes every bite flavorful and satisfying. Try it at home and experience why this timeless casserole is a favorite at family tables everywhere.

Storing and Reheating Tips

• Refrigeration: Store leftovers in an airtight container or cover the baking dish tightly with foil. Keep refrigerated for up to 4 days.
• Freezing: Allow the casserole to cool completely, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months.
• Reheating: Reheat individual portions in the microwave with a splash of milk to restore creaminess, or warm the entire dish in a 325°F oven covered with foil until heated through.
• From frozen: Thaw overnight in the refrigerator before reheating for best results.

Final Thoughts

This Amish baked macaroni and cheese casserole is the perfect blend of simplicity, comfort, and rich flavor. Whether you’re cooking for family, guests, or meal prep, it’s a reliable, crowd-pleasing dish that never goes out of style. Give it a try at home and enjoy a warm, nostalgic meal that feels like a hug on a plate.

For more traditional Amish recipes and inspiration:

• Amish chicken casserole recipe
• Traditional Amish baked casseroles
• visit our Pinterest boards