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Amish Cream of Broccoli Soup Macaroni

A comforting and creamy dish that combines rich flavors with minimal effort using just four ingredients.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups uncooked elbow macaroni
  • 2 cans cream of broccoli soup, undiluted
  • 2 cups milk
  • 2 cups shredded cheddar cheese, divided 1 1/2 cups for the mixture, 1/2 cup for topping

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and lightly grease a 9x13-inch casserole dish.
  2. Add the uncooked elbow macaroni to the prepared casserole dish and spread it into an even layer.
  3. Pour the cream of broccoli soup over the macaroni, then add the milk and 1 1/2 cups of the shredded cheddar cheese.
  4. Stir everything well in the dish so that the macaroni is coated and the soup and milk are combined.
Baking
  1. Cover tightly with foil and bake for 35 minutes.
  2. After 35 minutes, remove the foil, stir gently, and sprinkle the remaining 1/2 cup cheddar cheese over the top.
  3. 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.
  4. Let it rest for 5 minutes before serving.

Notes

Serve hot from the oven, paired with a fresh green salad or crusty bread. For extra flavor, consider adding cooked chicken or vegetables. For a crunchier topping, broil it for a minute after baking. Stir well to ensure even cooking.