4-Ingredient Amish Cream of Broccoli Soup Macaroni

This easy 4-ingredient Amish cream of broccoli soup macaroni is pure comfort food in a baking dish. You get perfectly tender macaroni coated in a delicious, cheesy broccoli sauce that bakes up golden brown on top. And you won’t believe how much flavor comes from just a few simple ingredients!

I first made this Amish casserole when I was looking for something filling, meatless, and quick to prepare. This is a true dump-and-bake dinner because you don’t even have to boil the macaroni first! Just throw everything in your baking dish, bake it in the oven, and dinner is served.

When this pasta bake is finished cooking, there’s a layer of crispy, melted cheese on top. It adds a bit of crunchy texture to the otherwise smooth and creamy pasta. I’m positive your family will love this recipe as much as we do! Grab a spoon and dig in!

Why You Will Love This Recipe

If you’re looking for a recipe that’s quick and easy to make, this one is perfect for you. It takes less than 5 minutes to prep, just mix the liquid ingredients, add to the pasta, and bake in the oven. No boiling water to drain, no pots or pans to clean!

This recipe is already easy to make, but what really makes it special is how creamy and comforting it is. The condensed soup creates a luscious sauce that perfectly coats the pasta and doesn’t separate in the oven. It’s an inexpensive dish that can be stretched to feed a large group, and is sure to leave everyone full.

What You Need

To make this 4-ingredient Amish cream of broccoli soup macaroni, you need uncooked elbow macaroni, condensed cream of broccoli soup, milk, and shredded cheddar cheese.

Elbow Macaroni

Elbow macaroni is the ideal shape for this easy casserole because the curved, tube-like shape allows it to absorb all the creamy sauce as it bakes. This helps infuse the pasta with flavor throughout. You could use small shell pasta or short penne instead if you prefer.

Cream of Broccoli Soup

There’s no better way to cheat at making a richly flavored cream sauce than to grab a can of condensed cream of broccoli soup. It has the wonderful little bits of tender cooked broccoli in it and adds a savory flavor foundation to the entire dish. You can also use cream of chicken or cream of mushroom soup for a different flavor.

Whole Milk

To ensure that your pasta cooks through properly and results in a creamy, rich sauce, whole milk is necessary. It’s the fat content that helps keep the cheese from breaking and keeps the casserole from getting too dry in the hot oven. You could substitute two percent milk, but be sure to add some heavy cream to help maintain the velvety consistency.

Sharp Cheddar Cheese

The sharpness of fresh grated cheddar provides a nice punch against the rich milk and creamy soup. Be sure to shred your own cheese as pre-bagged varieties can result in a slightly grainy sauce and don’t melt as smoothly. Pepper jack or Gruyere would be a great twist on this classic recipe as well.

How to Make Amish Cream of Broccoli Soup Macaroni

Let this easy dinner come together in your favorite glass casserole dish.

Prep the Pan

Preheat the oven to 375°F. Coat a 9 x 13 inch baking dish with cooking spray or butter. Place the uncooked elbow macaroni in a single layer in the prepared dish.

Whisk the Liquids

Whisk the cream of broccoli soup and milk together in a large bowl until smooth. Stir in half of the cheddar cheese.

Pour and Cover

Pour the soup mixture over the uncooked macaroni, making sure the macaroni is completely covered by the liquid. Cover the dish tightly with foil.

Bake the Casserole

Bake for 35 minutes or until the macaroni is mostly cooked through and the liquid is mostly absorbed. Remove the dish from the oven and pull back the foil.

Top and Brown

Evenly distribute the rest of the cheese on top of the pasta. Bake for another 10 minutes or until the cheese is melted and browned.

My Top Recipe Tips

The most crucial step of this recipe is to cover the baking dish as tightly as possible with heavy duty foil. The moisture created by this will cook the dry pasta. If there are any gaps, your pasta may not fully cook through. Don’t open the foil until the timer is done, 35 minutes!

For the best results, always take the extra two minutes to grate your own sharp cheddar cheese vs. using the pre-shredded stuff. It’s coated with anti-caking agents that will give your luscious cheese sauce a bit of grit and keep it from melting beautifully over the top.

If when you remove the foil you feel like there’s just a bit too much liquid swirling around the edges, don’t worry. The sauce will continue to thicken while the macaroni sits on the counter for a few minutes to cool down before serving.

Storage and Reheating

• Store: Any leftover mac can be kept in the refrigerator in an airtight container for up to 4 days.
• Freeze: The entire casserole can be frozen tightly wrapped in heavy duty foil for up to 2 months.
• Reheat: Microwave individual portions for 2 minutes, splashing in a little milk to bring back the creamy texture.

Serving Suggestions

• Crisp wedge salad with crunchy croutons and ranch dressing.
• Warm, garlicky garlic bread perfect for dipping in the sauce.
• Roasted asparagus spears drizzled with a touch of olive oil and sprinkled with sea salt.
• Grilled chicken breast cut into strips and served alongside.

Frequently Asked Questions

Can I add fresh broccoli to this bake?

Absolutely! Tossing a cup of very finely chopped fresh broccoli florets in with the dry pasta adds gorgeous color and extra nutritional value.

Why is my pasta still hard after baking?

Your foil wasn’t sealed tight enough and the steam couldn’t get in OR your oven runs a little cooler. Add a splash of milk, re-cover tightly and return to the oven for 10 minutes.