Pour bottled classic ranch dressing and these 3 ingredients over elbow macaroni into a baking dish for a weeknight winner everyone devours
This Oven-Baked Amish Ranch Macaroni offers a creamy, tangy twist on classic mac and cheese with virtually zero prep effort. Uncooked pasta bakes right in a savory blend of ranch dressing and milk under a foil cover, absorbing rich flavors as it cooks into a bubbly, cheese-covered casserole.
Oven-Baked 4-Ingredient Amish Ranch Macaroni
Ingredients
| Ingredient | Quantity |
|---|---|
| Uncooked elbow macaroni, dry | 2 cups |
| Classic ranch dressing | 1 (16-ounce) bottle |
| Whole milk | 2 cups |
| Shredded mild or sharp cheddar cheese, divided | 2 cups |
Step-by-Step Directions
- Preheat and prep – Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer the pasta – Spread the uncooked elbow macaroni in an even layer across the bottom of the dish.
- Whisk the sauce – In a medium bowl, whisk together the ranch dressing and whole milk until the mixture is smooth and well combined.
- Combine and top – Pour the liquid mixture evenly over the dry pasta, stirring gently to make sure every piece is moistened. Sprinkle 1½ cups of the cheddar cheese evenly over the top.
- Bake covered – Cover the dish tightly with aluminum foil and bake for 35 to 40 minutes, until the pasta is mostly tender and the liquid is bubbling.
- Melt the remaining cheese – Carefully remove the foil, sprinkle the reserved ½ cup of cheddar cheese over the top, and bake uncovered for another 10 to 15 minutes, until the cheese is melted, golden, and the pasta is fully cooked.
- Rest and serve – Allow the casserole to sit for 5 to 10 minutes to thicken slightly before serving warm.
