Scatter frozen sweet peas over raw elbow macaroni, paired with 3 other ingredients, into a glass casserole dish for a springtime supper that's my default when I don't know what to make

This is my default springtime supper for nights when I stare into the fridge and have no idea what to make. It’s loosely inspired by simple Amish-style baked noodle casseroles—nothing fancy, just pantry basics and the oven doing the work. You literally scatter frozen sweet peas over raw elbow macaroni in a glass casserole dish, pour a quick creamy mixture on top, add cheese, and bake. It’s cozy, kid-friendly, and uses only five ingredients, so it fits right into a busy weeknight without a sink full of dishes.

I usually serve this baked sweet pea macaroni with something crunchy and fresh to balance the creaminess—think a simple green salad with vinaigrette or sliced cucumbers and cherry tomatoes. Garlic bread or buttered toast soldiers are great for scooping up any extra sauce. If you want to add protein, grilled or rotisserie chicken on the side works really well, or just pile some sliced ham or deli turkey on a plate and call it a night. A light fruit salad or apple slices make an easy, no-fuss finish.

Servings: 4

2 cups dry elbow macaroni

Preheat your oven to 375°F (190°C). Grab a 9x13-inch glass casserole dish; no need to grease it.

Pour the dry elbow macaroni evenly into the bottom of the glass casserole dish, spreading it into a flat layer so it cooks evenly.

Scatter the frozen sweet peas straight from the bag over the raw macaroni, making sure they’re fairly evenly distributed. This is the moment that looks just like that high-angle kitchen shot: hands sprinkling peas over bare pasta in the glass dish.

In a large measuring cup or bowl, whisk together the whole milk and kosher salt until the salt is mostly dissolved.

Pour the milk mixture evenly over the macaroni and peas, nudging things around gently with a spoon so the pasta is mostly submerged. It’s okay if a few pieces poke above the liquid.

Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole, reserving the remaining 1/2 cup for later.

Cover the glass casserole dish tightly with aluminum foil, tenting it slightly so the cheese doesn’t stick to the foil, and place it on the middle rack of the preheated oven.

Bake covered for 35–40 minutes, until the pasta is mostly tender when you poke a piece with a fork and the liquid is bubbling around the edges.

Carefully remove the foil (watch for steam), sprinkle the remaining 1/2 cup cheddar cheese over the top, and return the dish to the oven uncovered.

Bake uncovered for another 10–15 minutes, until the cheese is melted, lightly golden in spots, and the macaroni is fully cooked and creamy. If the top looks dry at any point, you can splash on a few extra tablespoons of milk around the edges.

Let the casserole rest on the counter for 5–10 minutes before serving so it can thicken slightly and cool down. Taste and add a pinch more salt at the table if needed, then scoop into bowls and serve warm.

If you want a little more flavor without adding extra ingredients, use a sharper cheddar cheese and bump the salt slightly, or season the top lightly with black pepper before baking. You can swap some or all of the whole milk for evaporated milk or half-and-half for a richer, more old-fashioned Amish-style texture; just keep the total liquid amount the same. For a bit of crunch, sprinkle crushed butter crackers or plain breadcrumbs over the cheese in the final 10–15 minutes of baking. To add protein while keeping prep easy, stir in 1–2 cups of diced leftover ham, cooked bacon, or rotisserie chicken right after you scatter the peas, then proceed as written. If you need to stretch the meal, serve the macaroni over a bed of steamed broccoli or stir in a handful of extra frozen peas during the last 10 minutes of baking. For make-ahead prep, you can assemble everything in the glass dish up to 2 hours in advance, cover, refrigerate, and then bake, adding 5–10 extra minutes to the covered baking time to account for the cold dish.