Oven Baked 4-Ingredient Amish Broccoli Cheese Macaroni Directions:
Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch casserole dish with cooking spray.
Spread the uncooked macaroni evenly in the prepared dish.
Whisk together the condensed broccoli cheese soup and milk until smooth. Pour evenly over the macaroni, making sure all the pasta is moistened.
Sprinkle the cheddar evenly over the top. Cover the dish tightly with foil.
Bake for 35 minutes. Carefully remove the foil and stir gently, bringing the pasta around the edges into the sauce.
Check the pasta before continuing. If it is still quite firm, cover again and bake for another 10–15 minutes. If the mixture looks dry, stir in a small splash of hot water.
Once the pasta is nearly tender, bake uncovered for 15–20 minutes, until the macaroni is tender and the sauce is bubbling.
Let stand for 5–10 minutes before serving so the sauce can thicken slightly.
Practical Woman's Secret
Seal the foil tightly around the dish to trap the moisture needed to cook the dry macaroni. Check a few elbows from the center before uncovering for the final bake; they should be nearly tender.
Serving and Storage
Makes 6 servings. Serve warm with a green salad or steamed vegetables alongside. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat portions with a splash of water or milk until hot throughout.
Nutrition Information
Calories: ~290
Protein: ~18 g
Carbohydrates: ~34 g
Fat: ~10 g
Fiber: ~4 g
Sugar: ~6 g
Sodium: ~550 mg
I'm waiting for your comments! Enjoy!
