Pour canned baked beans and these 3 ingredients over uncooked elbow macaroni into a baking dish for a hearty dinner your family will crave over and over

This oven baked 5-ingredient Amish cowboy macaroni is exactly the kind of weeknight dinner I lean on when work runs late and everyone’s hungry at once. It’s inspired by those simple Amish and Midwestern “pantry casseroles” that stretch a few basics into something cozy and filling. You literally pour canned baked beans and three more ingredients right over dry elbow macaroni in a baking dish, stir, and let the oven do the rest. The beans add a smoky-sweet, cowboy-style flavor, the cheese melts into everything, and you get a hearty, one-pan meal that tastes like it took a lot more effort than it actually did.

Serve this Amish cowboy macaroni straight from the baking dish with a simple green salad or steamed veggies to balance the richness. Cornbread or buttered toast is great on the side for scooping up the saucy bits. A quick coleslaw or sliced fresh tomatoes with a little salt and pepper also work well if you like a cool, crunchy contrast. For a bigger spread, add a fruit salad or apple slices and ranch-dipped carrot sticks to keep things kid-friendly and easy.

Servings: 6

2 cups uncooked elbow macaroni (about 8 ounces)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin swipe of oil.

Pour the uncooked elbow macaroni evenly into the bottom of the prepared baking dish, spreading it into an even layer so it cooks uniformly.

In a large bowl, whisk together the milk and Worcestershire sauce until combined. This helps thin the baked bean sauce slightly so the pasta can cook through in the oven.

Pour both cans of baked beans (including all the sauce) over the dry macaroni in the baking dish. Use a spatula or spoon to gently spread the beans so they cover the pasta as evenly as possible.

Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the beans and pasta. Reserve the remaining 1/2 cup of cheese for topping at the end.

Slowly pour the milk and Worcestershire mixture over the beans, pasta, and cheese, making sure to cover as much of the dry macaroni as you can. Use the back of a spoon to gently press everything down so the pasta is mostly submerged in liquid and sauce.

Cover the baking dish tightly with aluminum foil. Bake on the center rack for 40 minutes, allowing the macaroni to cook and absorb the saucy mixture.

After 40 minutes, carefully remove the foil (watch for steam) and check a piece of pasta from the center. If it’s still quite firm, give it a quick stir, re-cover, and bake for another 10 minutes. If it’s just slightly chewy, proceed to the next step.

Once the macaroni is tender or very close to tender, remove the foil and sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.

Return the uncovered dish to the oven and bake for 10 to 15 minutes more, or until the cheese on top is melted, bubbly, and lightly golden around the edges.

Let the Amish cowboy macaroni rest for 5 to 10 minutes before serving. This helps the sauce thicken slightly so it scoops out neatly while still staying creamy and saucy.

For a meatier version, stir 1 to 2 cups of cooked, crumbled ground beef or browned smoked sausage into the baked beans before pouring them over the macaroni. To add a little heat, mix in 1 to 2 teaspoons of chili powder or a pinch of red pepper flakes with the milk and Worcestershire. You can also swap half the cheddar for pepper jack or Colby Jack for extra flavor. If you prefer a creamier texture, replace 1/2 cup of the milk with heavy cream or evaporated milk. For a slightly lighter dish, use reduced-fat cheese and baked beans labeled lower sugar, and serve with a big salad. To prep ahead, you can assemble the dish up to the point of baking, cover, and refrigerate for up to 8 hours; when baking from cold, add about 10 extra minutes before removing the foil. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.