Oven-Baked 5-Ingredient Amish Cowboy Macaroni
Hearty, cheesy, and ready to satisfy a hungry family in under an hour.
This Amish cowboy macaroni is your go-to weeknight comfort food when life gets busy. Inspired by classic Amish and Midwestern pantry casseroles, it transforms a few basic ingredients into a warm, filling, one-pan meal. Simply pour canned baked beans and three more ingredients over uncooked elbow macaroni, bake, and enjoy a dish that tastes way more complicated than it is.
The beans add a smoky-sweet, cowboy-style flavor, and the melted cheese binds everything into a creamy, cozy casserole. Serve it straight from the baking dish with a simple green salad or steamed vegetables, or pair it with cornbread or buttered toast for scooping up every saucy bite. Kids will love it with apple slices, ranch-dipped carrot sticks, or a simple fruit salad alongside.
Servings: 6
Ingredients
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2 cups uncooked elbow macaroni (about 8 ounces)
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2 cans (28 ounces each) baked beans in sauce
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2 cups shredded cheddar cheese (about 8 ounces), divided
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2 cups milk (whole or 2%)
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1 tablespoon Worcestershire sauce
Directions
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Preheat & prep – Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin coat of oil.
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Layer the pasta – Spread the uncooked elbow macaroni evenly across the bottom of the dish for uniform cooking.
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Mix the milk – In a large bowl, whisk together the milk and Worcestershire sauce. This slightly thins the baked bean sauce, helping the pasta cook evenly.
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Add the beans – Pour both cans of baked beans, including their sauce, over the dry macaroni. Use a spatula or spoon to spread them evenly.
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Cheese it up – Sprinkle 1 ½ cups of shredded cheddar evenly over the beans and pasta, reserving the remaining ½ cup for topping later.
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Add the milk mixture – Slowly pour the milk-Worcestershire mixture over the dish, pressing gently with a spoon so the pasta is mostly submerged.
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