Pour bottled barbecue sauce and these 2 ingredients over uncooked elbow macaroni into a deep baking dish for a mouthwatering meal you'll crave over and over

This little oven-baked Amish-style barbecue macaroni bake is the kind of dish you throw together on a busy evening when you still want something warm and comforting. Out here in the Midwest, we’ve always had a soft spot for pantry suppers that don’t ask for much more than a bottle from the shelf and a few basics from the fridge. This recipe starts with uncooked elbow macaroni in a deep baking dish, then you simply pour bottled barbecue sauce, water, and shredded cheese right over the top and let the oven do the rest. It’s humble, hearty, and has that sweet-smoky tang that makes you go back for just one more spoonful.

Serve this barbecue macaroni bake hot, scooped straight from the deep baking dish, with a simple green side like steamed green beans or a crisp lettuce salad dressed with vinegar and oil to balance the richness. A pan of cornbread or a basket of warm dinner rolls fits right in with its country character and helps soak up the extra sauce. For a heartier spread, add sliced cucumbers and onions in a light vinegar brine, or a bowl of coleslaw, the way church suppers and potlucks around here have paired tangy barbecue flavors for generations.

Servings: 4-6

2 cups uncooked elbow macaroni

Preheat your oven to 350°F (175°C). Lightly grease a deep 2- to 3-quart baking dish so the macaroni doesn’t stick.

Pour the uncooked elbow macaroni evenly into the bottom of the prepared deep baking dish, spreading it out so it sits in a fairly even layer.

Sprinkle about 1 1/2 cups of the shredded cheddar cheese over the dry macaroni, tucking a little down between the noodles so it melts throughout the bake.

In a mixing bowl or large measuring cup, stir together the bottled barbecue sauce and the water until well blended. This thins the sauce enough so the macaroni can absorb it while baking.

Slowly pour the barbecue sauce mixture evenly over the uncooked macaroni and cheese in the baking dish, making sure all the pasta is moistened and mostly submerged. If a few pieces poke up, press them down gently with the back of a spoon.

Cover the baking dish tightly with foil to trap in the moisture. Place it on the middle rack of the preheated oven.

Bake, covered, for 45–55 minutes, or until the macaroni is tender when you poke a fork down into the center and the sauce is bubbling around the edges.

Carefully remove the foil, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top, and return the dish to the oven, uncovered.

Bake an additional 5–10 minutes, just until the cheese on top is melted and starting to bubble. If you like a bit of browning, you can leave it in a few extra minutes.

Remove from the oven and let the macaroni bake rest for about 5–10 minutes so it thickens slightly and is easier to scoop. Serve warm, straight from the baking dish.

For a creamier version, replace 1/2 cup of the water with 1/2 cup milk or half-and-half; the macaroni will still bake through, but the sauce will be a touch richer. If your barbecue sauce is very thick, you may need a splash or two more water so the pasta can fully cook—just make sure the noodles are mostly covered before baking. For a smokier flavor, use a hickory or mesquite-style barbecue sauce and add a pinch of smoked paprika over the top with the cheese. You can also stir in a teaspoon of yellow mustard or a dash of hot sauce to the barbecue-and-water mixture for a little extra tang or heat. To stretch the dish for a crowd, serve it as a side next to grilled sausages or leftover roast pork; the sauce ties everything together. Leftovers reheat nicely in a covered dish in a low oven with a spoonful of water stirred in to loosen the sauce, or in the microwave in short bursts, stirring between each one.