Mac and Cheese Bake

Serves: 4

Prep Time: 30 mins.

Cook Time: 40 mins.

Total Ingredients: 12

Utensils

• 12″ Cast Iron Skillet
• Chef Knife
• Cutting Board
• Large Bowl
• Large Pot
• Colander
• Sautee Pan

Ingredients

• 1 1/2 Cup Elbow Macaroni
• 2 Cups Velveeta Cheese
• 1 Cup Whole Milk
• 1 Large Green Bell Pepper
• 1 Large Onion
• 1 Bag Sweet Corn, 10 Oz.
• 1/2 Lb Breakfast Sausage
• 1/4 Cup Bread Crumbs
• 1/4 Cup Grated Parmesan Cheese
• 2 Pinches Salt
• 2 Pinches Black Pepper
• 3 Pinches Pepper Garlic Salt

Directions

• Bring large pot of water to a boil and preheat oven to 350 degrees
• Once water is boiling, add elbow macaroni to pot and cook until soft, about 5-10 minutes
• While pot of water is coming to a boil, dice green pepper and onion and combine in a sautee pan over medium-high heat
• Season onion and pepper with garlic pepper salt
• When onions become translucent, remove from heat and empty from saute pan onto a dinner plate lined with paper towels to remove excess water
• Add breakfast sausage to same sautee pan and brown until the sausage begins to brown
• Remove sautee pan from heat and empty sausage onto same plate as onion and pepper, set aside
• Drain and add macaroni back to pot
• Cube Velveeta into 1/2 inch squares
• Add Velveeta and 1/2 cup of milk to pot and season with salt and black pepper, stir until the Velveeta has completed melted
• Add sausage, onion and pepper mixture into pot and stir to combine
• Once everything is combined, pour into cast iron skillet and cover with tin foil
• Place in preheated oven and cook for 20-30 minutes
• Combine bread crumbs and grated parmesan cheese into a bowl or cup
• Pull cast iron skillet from oven, remove tin foil and sprinkle with bread crumb/parmesan cheese mixture
• Place cast iron skillet back in oven set to broil for 5-10 minutes or until top of dish is golden brown