Amish Style Cream of Broccoli Macaroni Casserole

When you need an easy comfort-food dinner with minimal prep, this 4-ingredient cream of broccoli macaroni casserole is a perfect choice. Uncooked elbow macaroni, condensed cream of broccoli soup, milk, and shredded cheddar cheese come together in one baking dish to create a creamy, cheesy pasta casserole with almost no fuss.

This baked macaroni casserole is especially convenient for busy weeknights because there is no need to cook the pasta separately. Everything goes straight into the casserole dish, gets mixed together, and bakes until the macaroni is tender and the cheese is bubbling on top.

The result is a cozy Amish-style casserole with simple ingredients and old-fashioned comfort-food appeal. Serve it with a green salad, roasted vegetables, or warm dinner rolls for an easy family meal.

Why You’ll Love This Recipe

• Only 4 main ingredients: Simple pantry and refrigerator staples keep the shopping list short.
• One-dish dinner: Mix everything directly in the casserole dish for easier preparation and cleanup.
• No pre-cooking the pasta: The elbow macaroni cooks right in the creamy sauce.
• Creamy and cheesy: Cream of broccoli soup and cheddar create a rich, comforting sauce.
• Budget-friendly: Affordable ingredients make this a practical family dinner.
• Easy weeknight meal: Minimal preparation makes it ideal when you need dinner without a lot of work.
• Easy to customize: Add cooked broccoli, shredded chicken, or another favorite cheese.

Ingredients

• 2 cups uncooked elbow macaroni
• 2 cans condensed cream of broccoli soup, undiluted
• 2 cups milk
• 2 cups shredded cheddar cheese, divided

How to Make Cream of Broccoli Macaroni Casserole

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish.
2. Pour the uncooked elbow macaroni into the prepared baking dish and spread it into an even layer.
3. Pour the condensed cream of broccoli soup over the pasta. Add the milk and 1½ cups of the shredded cheddar cheese.
4. Stir everything together thoroughly, making sure the macaroni is coated with the creamy mixture.
5. Cover the casserole tightly with aluminum foil and bake for 35 minutes.
6. Carefully remove the foil and gently stir the casserole. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
7. Return the casserole to the oven and bake uncovered for another 10–15 minutes, or until the macaroni is tender and the cheese is melted and bubbling.
8. Let the casserole rest for about 5 minutes before serving. This allows the creamy sauce to thicken slightly.

Easy Variations

Add broccoli: Stir in 1–2 cups of small cooked broccoli florets before baking for extra vegetables, color, and texture.

Try another cheese: Sharp cheddar gives the casserole a classic cheesy flavor, while Colby Jack or a cheddar-mozzarella blend creates a milder, extra-melty topping.

Add chicken: Stir in cooked shredded chicken or diced rotisserie chicken to turn this side-dish-style casserole into a more substantial chicken macaroni casserole.

Make it extra cheesy: Add a little additional shredded cheese during the final 10–15 minutes of baking for a thicker, cheesier topping.

Adjust the liquid: Condensed soups can vary in thickness. Check the casserole when you remove the foil. If it looks too dry, stir in a small splash of milk before finishing the uncovered bake.

Helpful Tips

• Use uncooked elbow macaroni so it can absorb the creamy mixture as it bakes.
• Keep the casserole covered during the first part of baking to help the pasta cook evenly.
• Stir gently after removing the foil to redistribute the sauce.
• Let the casserole rest for 5 minutes before serving for easier scooping.
• For the best texture, check that the macaroni is fully tender before taking the casserole from the oven.

What to Serve With It

This creamy macaroni casserole pairs well with:

• Crisp green salad
• Roasted vegetables
• Steamed broccoli
• Warm dinner rolls
• Garlic bread
• Baked or roasted chicken