This cozy oven-baked broccoli macaroni casserole is one of those five-ingredient suppers I can throw together on a busy weeknight and know everyone will eat it. It leans into that simple, no-fuss, Amish-style comfort cooking: dry elbow macaroni, raw broccoli florets, and a few everyday staples go straight into a cast iron pan and bake up into something creamy, hearty, and filling. There’s no boiling pasta ahead, no fancy ingredients—just pantry basics and a hot oven doing the work while you tend to everything else going on at home.
I like to serve this casserole with sliced tomatoes or a simple green salad dressed with vinegar and oil to cut through the richness. Warm dinner rolls or buttered toast soldiers are great for scooping up the cheesy edges. If you want to round it out a bit more, add a side of applesauce or sliced fresh fruit for the kids. A glass of iced tea or cold milk fits right in with this down-to-earth, Midwestern-style supper.
5-Ingredient Amish Broccoli Macaroni CasseroleServings: 4-6
Ingredients
2 cups dry elbow macaroni
4 cups small fresh broccoli florets (about 1 medium head)
3 cups whole milk
2 cups shredded mild cheddar cheese, divided
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper (optional, for serving)
Nonstick cooking spray or butter, for greasing pan
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 10- to 12-inch cast iron skillet or similarly sized cast iron baking pan with nonstick spray or a thin coat of butter.
Scatter the dry elbow macaroni evenly over the bottom of the cast iron pan, making sure it’s in a fairly even layer so it cooks uniformly.
Rinse and pat dry the broccoli, then cut it into small bite-size florets so it softens nicely in the oven. With clean hands, scatter the raw broccoli florets evenly over the dry macaroni, just like in the picture—some pieces will nestle down between the pasta and that’s perfect.
In a medium bowl or large measuring cup, whisk together the milk, 1 1/2 cups of the shredded cheddar cheese, and the kosher salt until the cheese is mostly moistened and the salt is dissolved. It doesn’t need to be perfectly smooth; you just want the cheese broken up and the salt mixed through.
Pour the milk and cheese mixture slowly and evenly over the macaroni and broccoli in the cast iron pan. Gently shake the pan or nudge the pasta a bit with a spoon so the liquid seeps down and everything is lightly submerged. Some broccoli tips can stick up above the liquid—that gives you those toasty little bits.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.
Cover the cast iron pan tightly with foil, tenting it slightly so it doesn’t press down into the cheese. Bake covered for 30 minutes, until the pasta is starting to soften and the liquid is hot and bubbly around the edges.
Carefully remove the foil, rotate the pan if your oven has hot spots, and continue baking uncovered for 15–20 more minutes, or until the macaroni is tender when poked with a fork, the broccoli is bright green and soft, and the top is golden and a little crusty around the edges.
Let the casserole rest on the counter for 5–10 minutes before serving so it can thicken up a bit. Taste and add a pinch more salt if needed, and a sprinkle of black pepper on top if your family likes it. Scoop into bowls and serve warm.
Variations & Tips
For picky eaters, chop the broccoli very small so it blends in more with the macaroni, or use half broccoli and half peas to ease them into the green veggies. If your family likes extra-cheesy casseroles, add another 1/2–1 cup of shredded cheddar on top during the last 10 minutes of baking. For a heartier version, stir in 1–2 cups of cooked, diced ham or rotisserie chicken when you pour in the milk mixture. You can also swap part of the cheddar for Colby Jack or mozzarella to change the flavor. If you prefer a bit of crunch, sprinkle a handful of crushed butter crackers or plain breadcrumbs over the top along with the final layer of cheese. To make this ahead, assemble the casserole up to the point of baking, cover, and refrigerate for up to 8 hours; add an extra 5–10 minutes to the covered bake time since it will be starting from cold. If the top browns before the pasta is tender, loosely lay a piece of foil over the pan for the last few minutes to protect it while the middle finishes cooking.
