Mac and Cheese Bake
Serves: 4
Prep Time: 30 mins.
Cook Time: 40 mins.
Total Ingredients: 12
Utensils
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