Pour cold whole milk over raw dry elbow macaroni, paired with 3 pantry staples, into a ceramic casserole dish for a creamy meal that’s my default when I don’t know what to make

This is my true “I don’t know what to make” dinner: a no-boil, oven-baked mac and cheese that starts by pouring cold whole milk right over dry elbow macaroni in a ceramic casserole dish. With just three pantry staples—cheese, butter, and salt—plus the pasta and milk, you get a creamy, cozy meal without dirtying extra pots. It’s the kind of simple, small-town comfort food I grew up with and now lean on for busy weeknights and last-minute get-togethers.

Serve this mac and cheese straight from the ceramic dish with a big spoon and let everyone help themselves. It pairs nicely with a simple green salad, steamed broccoli, or roasted carrots to balance the richness. For a heartier plate, add grilled or baked chicken, smoked sausage, or a side of sliced ham. A bowl of fruit on the table—grapes, apple slices, or berries—also makes it feel like a complete family meal.

2 cups dry elbow macaroni
3 cups cold whole milk
2 cups shredded sharp cheddar cheese, loosely packed
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon kosher salt (plus more to taste)