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

Preheat your oven to 350°F (175°C). Lightly grease a medium ceramic casserole dish (about 2 to 2.5 quarts) with a little butter or nonstick spray so the pasta doesn’t stick.

Pour the dry elbow macaroni evenly into the bottom of the ceramic casserole dish, spreading it into an even layer so it cooks uniformly.

Sprinkle the kosher salt over the dry pasta, then scatter the butter pieces evenly across the top so they can melt down into the milk and pasta as it bakes.

Pour the cold whole milk slowly and evenly over the dry macaroni in the dish, making sure all the pasta is moistened and mostly submerged. Gently press any pieces that are sitting on top down into the milk with the back of a spoon.

Sprinkle about 1½ cups of the shredded cheddar cheese evenly over the milk and pasta mixture, reserving the remaining ½ cup for later. Do not stir; leaving it layered helps create a creamy texture as it bakes.

Cover the ceramic dish tightly with foil to trap in steam, then place it on the middle rack of the preheated oven. Bake for 35–40 minutes, until the pasta is mostly tender when you poke a piece with a fork.

Carefully remove the dish from the oven and take off the foil, watching for hot steam. Stir the mac and cheese well from the bottom, scraping up any thickened cheesy bits and mixing them into the sauce so it becomes creamy.

Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the top is melted, bubbly, and lightly golden around the edges.

Let the mac and cheese rest for about 5–10 minutes before serving so the sauce can thicken slightly and cling to the noodles. Taste and add a pinch more salt if needed, then scoop into bowls and serve warm.