Mac and Cheese Bake

Serves: 4

Prep Time: 30 mins.

Cook Time: 40 mins.

Total Ingredients: 12



  • 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


  • 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