Oven Baked Amish Broccoli Cheese Macaroni

Not every special dinner has to have a long list of ingredients or a sink full of dishes. A bubbling macaroni and cheese casserole with tender broccoli is a quick way to get everyone around the table. This Oven-Baked 4-Ingredient Amish Broccoli Cheese Macaroni takes that simple idea and turns it into a warm, family friendly meal that has a golden top and a creamy middle.

The beauty of this recipe is to keep it simple. Cook the macaroni, stir in the broccoli and cheese, and let the oven do its thing. No need to whip up a complicated cheese sauce, no long list of seasonings to measure. This casserole is a great choice for busy weeknights, Sunday dinners, or those nites when you want something warm and filling without spending hours in the kitchen. Ingredients do most of the work.

It’s also a great practical side for roast chicken, baked ham, or meat loaf. Serve them by themselves for a light meatless dinner or with a crisp green salad for a complete meal.

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Reasons You’ll Love This Broccoli Mac and Cheese

This casserole is a union of two old standbys, tender broccoli and mac and cheese. The pasta provides a satisfying base in each serving, while the broccoli adds color and a touch of freshness to balance out the richness of the cheese.
Four ingredients means easy grocery shopping. No special products or expensive extras needed, ingredients you know from the supermarket. And even better, the oven allows the cheese to melt around the pasta and crisp up to a lightly golden finish.
Another reason to keep this recipe in your arsenal is its versatility. Use it as a holiday side dish, bring it to a family potluck, or make it the star of a simple weeknight meal.

Ingredients You’ll Need

12 oz elbow macaroni: classic elbow macaroni holds cheese well, but small shells or rotini work well too.
3 cups broccoli florets: I love fresh broccoli because of the texture and the color. If you prefer, you can use frozen broccoli, but be sure to thaw and drain it first.
2 cups shredded cheddar cheese: The sharp cheddar gives this a classic, savory flavor. Grate your own cheese; it melts better.
1 can (10.5 ounce) condensed cheddar cheese soup – This provides a creamy coating and you don’t have to make a homemade sauce.
These four ingredients are the basis for the casserole. Don’t overcook the pasta before baking, it will continue to absorb moisture in the oven and yield a softer, creamier dish.

1. Preheat oven and prepare baking dish

Preheat oven to 350° F. Lightly spray a 9×13-inch baking dish with cooking spray (this will stop the macaroni from sticking to the sides). Cook the pasta and the broccoli while the dish is cooking.

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2. Prepare the macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 2 minutes less than the package directions. The pasta should be a bit underdone in the middle, the oven will finish the cooking.

Drain macaroni well. Too much water will dilute the cheese mixture so drain the pasta for a second or two before adding to the casserole.

3. Prepare the Broccoli

If using fresh broccoli cut into small florets. Boil the florets in the pasta water for the last 2 minutes of cooking and drain together. This saves time, and helps the broccoli along without turning it to mush.

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If using frozen broccoli, defrost and drain off any excess water. Chop large pieces into smaller ones and distribute evenly throughout the macaroni.

4. Mix the casserole

Drain the macaroni and broccoli and transfer to a large bowl. Add the condensed cheddar cheese soup and about 1 1/2 cups shredded cheddar cheese. Stir to distribute the soup as evenly as possible over the pasta and broccoli.

Spoon mixture into prepared baking dish. Top with remaining ½ cup cheddar, covering the whole surface for a cheesy finish.

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5. Bake until hot and bubbly.

Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted and casserole is heated through. If you’d like a little color on top, bake for a few more minutes, keeping a close eye on it.

Allow the casserole to rest for about 5 minutes before serving. This brief pause allows the mixture to settle, making it easier to serve neat portions onto each plate.

Getting the Most Out of It

Cook the pasta until al dente. If the macaroni is already cooked, it may get too soft after another 20 minutes in the oven. Drain it while it still has a little bite.
Drain broccoli well.” Casserole may be runny from too much moisture. This is especially important when using frozen broccoli.
Choose a cheese you like. Sharp cheddar adds a bolder flavor while mild cheddar adds a softer, creamier flavor. The two go well together.
Test Texture Before Baking The condensed cheddar soup makes a nice base for the creaminess but different pasta shapes may absorb moisture differently. If it looks a bit dry add a small splash of milk and stir. This is optional, and not one of the 4 main ingredients.

What to serve with it

This broccoli cheese macaroni makes a good side dish for roasted chicken, baked ham, meatloaf or even some pork chops. Pair with a green salad and a zesty dressing for a lighter meal. Steamed carrots or green beans are another easy addition.

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Serve as a main dish with warm dinner rolls and let the casserole take center stage. Add pasta, vegetables and cheese, and you have a dish hearty enough to serve as a simple family meal.

Storage and Reheating

Cool the leftovers, then put in an airtight container and refrigerate for 3-4 days. If needed, single servings can be reheated in the microwave, stirring to distribute the heat evenly.

If you are serving a larger portion, put the macaroni into an oven-proof dish, cover with foil and heat until thoroughly warmed at 325°F. If the pasta has soaked up a lot of the creamy mixture while stored, add a small splash of milk.

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A Casserole Worth Keeping Simple

This Oven Baked 4 Ingredient Amish Broccoli Cheese Macaroni is proof that a comforting dinner doesn’t require complicated steps or a crowded pantry. This baked casserole is a sure-fire family favorite. Tender pasta, broccoli, cheddar and a creamy cheese base that all tastes like the familiar flavors.

Add this to your weeknight rotation, serve it with a Sunday roast, or bring it to your next potluck. It’s a recipe you’ll be glad to have in your repertoire, because it uses everyday ingredients and comes together with so little effort.