Spoon jarred swiss cheese spread and these 3 ingredients over elbow macaroni into a baking dish for comfort food you simply cannot resist

This oven-baked Amish-style Swiss cheese macaroni is the kind of simple comfort food that feels like it came from a church basement potluck—hearty, unfussy, and deeply nostalgic. Instead of making a cheese sauce from scratch, we lean on a jarred Swiss cheese spread, a staple in many Midwestern pantries, and let the oven do the work. Everything is spooned right over dry elbow macaroni in one baking dish, so the pasta absorbs the cheesy liquid as it bakes, giving you a creamy, cozy casserole with almost no fuss.

Serve this Swiss cheese macaroni hot from the oven with something crisp and fresh to balance its richness—think a simple green salad with a tangy vinaigrette or steamed green beans with a squeeze of lemon. It also pairs nicely with roasted or grilled sausages, baked ham, or a rotisserie chicken if you want to turn it into a heartier meal. For a true Midwestern-style spread, add buttered peas, a basket of dinner rolls, and a jar of pickles on the table.

Servings: 4

2 cups uncooked elbow macaroni (about 8 ounces)

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish (an 8x8-inch or similar size works well) with butter or nonstick spray.

Spread the uncooked elbow macaroni evenly in the bottom of the prepared baking dish, making sure it sits in an even layer so it cooks uniformly.

In a medium bowl or large measuring cup, whisk together the whole milk and kosher salt until the salt is dissolved. This seasoned milk is what the pasta will absorb as it bakes.

Pour the milk mixture evenly over the uncooked macaroni in the baking dish, gently shaking the dish so the liquid settles in and around the pasta.

Open the jar of Swiss cheese spread. Using a spoon, dollop and spread the cheese over the top of the macaroni and milk mixture, aiming to cover as much of the surface as possible. It does not need to be perfectly smooth; the cheese will melt and spread further in the oven.

Cover the baking dish tightly with aluminum foil to trap steam, which helps the dry macaroni cook through and keeps the top from drying out too quickly.

Bake, covered, for 35 to 40 minutes, until the macaroni is mostly tender when you bite into a piece and the liquid is thickening around the edges.

Carefully remove the foil (watch for escaping steam), then return the dish to the oven and bake uncovered for another 10 to 15 minutes, or until the top is lightly golden in spots and the sauce looks creamy and slightly bubbly.

Remove the dish from the oven and let the macaroni rest for 5 to 10 minutes before serving. This short rest helps the sauce thicken and cling to the pasta, making it easier to scoop into bowls.

For extra richness, you can swap 1/2 cup of the milk for heavy cream, keeping the total liquid at 2 cups. If you like a bit of texture on top, sprinkle 1/2 cup plain breadcrumbs mixed with 1 tablespoon melted butter over the cheese spread before baking uncovered. A handful of cooked, crumbled bacon or diced ham stirred into the macaroni before adding the milk can turn this into a complete one-dish meal. To add a little contrast to the Swiss cheese, stir in 1/2 teaspoon dry mustard or a pinch of nutmeg to the milk and salt mixture. If you prefer a slightly firmer pasta, shorten the covered bake time by about 5 minutes; for softer, more potluck-style macaroni, lean toward the longer end of the baking range and add a splash more milk if it looks dry before the final uncovered bake. Food safety tips: Make sure the casserole is heated until the center is piping hot and the sauce is bubbling, reaching at least 165°F (74°C) if you check with an instant-read thermometer. Refrigerate leftovers within 2 hours of baking, store them in a covered container, and reheat thoroughly before eating, adding a spoonful of milk if the pasta seems dry.