This 5-ingredient oven baked macaroni is the definition of practical comfort food: you literally dump a box of hard, uncooked elbow macaroni into a 9x13 dish, cover it with a rich, seasoned milk mixture, add cheese, and let the oven do the rest. It’s patterned after old Midwestern baked macaroni casseroles that relied on pantry staples rather than a stovetop roux. The result is a creamy, hearty pan of pasta that feels special enough for Easter Sunday, yet simple enough for any weeknight when you want a no-fuss, family-pleasing meal.
Serve this baked macaroni hot from the oven with a bright, crunchy green salad—something with a tangy vinaigrette to cut through the richness. A side of roasted asparagus or green beans works especially well for Easter or other spring gatherings. If you’d like a little more substance on the table, pair it with sliced ham, roast chicken, or a simple platter of sautéed greens and crusty bread to mop up the creamy sauce.
5-Ingredient Oven Baked MacaroniServings: 8
Ingredients
1 pound (16-ounce box) hard, uncooked elbow macaroni
4 cups whole milk
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 cups shredded sharp cheddar cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass or ceramic baking dish with a bit of oil or butter if you like, though it’s not strictly necessary.
Pour the entire box of hard, uncooked elbow macaroni evenly into the bottom of the 9x13 baking dish, spreading it so it reaches into the corners. You should see a loose, even layer of dry pasta covering the base of the dish.
In a large bowl or pitcher, whisk together the whole milk, kosher salt, and black pepper until the seasonings are evenly dispersed. This seasoned milk is your all-in-one cooking liquid and sauce base.
Slowly pour the seasoned milk mixture over the dry macaroni in the baking dish. The pasta should be mostly submerged; if a few pieces poke above the surface, that’s fine—they’ll soften as they bake and add a bit of texture on top.
Sprinkle 2 cups of the shredded sharp cheddar cheese evenly over the top of the milk-soaked macaroni. Gently press the cheese down with the back of a spoon so some of it sinks slightly into the liquid, helping it melt into a creamy sauce as it bakes.
Cover the baking dish tightly with foil, making sure the edges are well sealed to trap in steam. Place the dish on the center rack of the preheated oven.
Bake, covered, for 35 to 40 minutes, until the macaroni is tender when you poke it with a fork and most of the liquid has thickened into a loose, creamy sauce. If the pasta still feels quite firm, re-cover and bake for an additional 5 to 10 minutes.
Carefully remove the foil (watch for steam), then sprinkle the remaining 1 cup of shredded cheddar evenly over the top of the casserole.
Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, until the cheese on top is melted, bubbling, and lightly golden around the edges.
Remove the baked macaroni from the oven and let it rest for at least 10 minutes before serving. This brief rest allows the sauce to thicken and cling to the pasta, giving you neat, hearty scoops that hold together beautifully on the plate.
Variations & Tips
For a slightly richer version, substitute 1 cup of the whole milk with heavy cream or half-and-half; this will give you a thicker, more luxurious sauce without changing the basic method. If your family likes a little extra savoriness, stir 1 teaspoon of garlic powder or onion powder into the milk mixture before pouring it over the pasta (this keeps you within the 5-ingredient framework on paper by treating it as an optional pantry seasoning rather than a core ingredient). You can also swap part of the cheddar for another good melting cheese: try 1 cup Monterey Jack or mozzarella in place of 1 cup cheddar for a stretchier, milder result, or use a smoked cheddar for a subtle smoky note that pairs well with ham at Easter. To make the top extra crisp without adding more ingredients, simply leave the casserole under the broiler for 1 to 2 minutes at the very end, watching closely so it doesn’t burn. If you need to make this ahead, assemble the dish with the pasta, milk, seasonings, and the first layer of cheese, cover tightly, and refrigerate for up to 4 hours; when ready to bake, let it sit on the counter while the oven preheats and add 5 to 10 minutes to the covered baking time to ensure the macaroni cooks through.
