Oven Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni is a comforting and creamy dish that brings together rich flavors with minimal effort. With just four main ingredients, this recipe is perfect for weeknight dinners or potluck gatherings. The creamy broccoli soup combined with pasta makes for a hearty meal that everyone will love.
Why Make This Recipe
This recipe is not only simple but also delicious and satisfying. It uses common pantry ingredients, making it an affordable option for families. The creamy texture paired with cheesy goodness will please even the pickiest eaters. Plus, it takes less than an hour to prepare, making it a quick option for busy days.
How to Make Oven Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni
Ingredients:
- 2 cups uncooked elbow macaroni
- 2 cans cream of broccoli soup, undiluted
- 2 cups milk
- 2 cups shredded cheddar cheese, divided
Directions:
- Preheat the oven to 350 degrees F and lightly grease a 9×13-inch casserole dish.
- Add the uncooked elbow macaroni to the prepared casserole dish and spread it into an even layer.
- Pour the cream of broccoli soup over the macaroni, then add the milk and 1 1/2 cups of the shredded cheddar cheese.
- Stir everything well in the dish so that the macaroni is coated and the soup and milk are combined.
- Cover tightly with foil and bake for 35 minutes.
- After 35 minutes, remove the foil, stir gently, and sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, until the macaroni is tender and the top is hot and bubbly.
- Let it rest for 5 minutes before serving.
How to Serve Oven Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni
Serve this delicious macaroni dish hot from the oven. It pairs beautifully with a fresh green salad or some crusty bread on the side. The gooey, cheesy topping makes it an inviting meal for family and friends.
How to Store Oven Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni
To store leftovers, let the dish cool completely. Cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will last for up to 3-4 days. To reheat, place it back in the oven at 350 degrees F until warmed through. You can also microwave individual servings for a quicker option.
Tips to Make Oven Baked 4-Ingredient Amish Cream of Broccoli Soup Macaroni
- For extra flavor, consider adding cooked chicken or vegetables like peas or carrots.
- If you prefer a crunchier topping, broil it for a minute or two after baking.
- Make sure to stir well to ensure the macaroni cooks evenly in the creamy mixture.
Variation
Feel free to substitute the elbow macaroni with other pasta shapes like penne or shells for a different texture. You can also try using different types of cheese, such as mozzarella or Gouda, for a unique flavor.
FAQs
1. Can I use fresh broccoli instead of cream of broccoli soup?
Yes, you can use fresh broccoli, but you would need to cook and blend it into a soup consistency before mixing it with the other ingredients.
2. Is it possible to make this recipe gluten-free?
Absolutely! Substitute the elbow macaroni with a gluten-free pasta of your choice.
3. Can I freeze this dish?
Yes, you can freeze the baked macaroni before or after cooking. Just make sure to use a freezer-safe container and let it thaw in the refrigerator before reheating.
Amish Cream of Broccoli Soup Macaroni
Ingredients
Method
- Preheat the oven to 350 degrees F and lightly grease a 9x13-inch casserole dish.
- Add the uncooked elbow macaroni to the prepared casserole dish and spread it into an even layer.
- Pour the cream of broccoli soup over the macaroni, then add the milk and 1 1/2 cups of the shredded cheddar cheese.
- Stir everything well in the dish so that the macaroni is coated and the soup and milk are combined.
- Cover tightly with foil and bake for 35 minutes.
- After 35 minutes, remove the foil, stir gently, and sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, until the macaroni is tender and the top is hot and bubbly.
- Let it rest for 5 minutes before serving.
