Mac, Meat, & Veggie Bake Recipe | Easy, Customizable Bake
If you’re looking for a dish that’s both comforting and versatile, this Mac, Meat, & Veggie Bake is your go-to. It’s one of those meals you can whip up from whatever you have lying around in your pantry or fridge. This creamy, cheesy pasta bake combines Italian turkey sausage, elbow macaroni, broccoli florets, and sun-dried tomatoes—creating a perfect balance of flavors. And the best part? It’s freezer-friendly! Make it ahead, freeze, and bake when you’re short on time or energy.
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The Best Mac, Meat, & Veggie Bake Recipe
This dish is all about flexibility. You can mix and match the veggies or meat based on what you have on hand, making it an ideal family favorite.
Notes on Ingredients
- Italian Turkey Sausages: These sausages from Costco are pre-seasoned with onions and peppers. Feel free to use any type of sausage you prefer.
- Elbow Macaroni: The perfect pasta shape to hold the cheesy sauce, though any pasta will work in a pinch.
- Frozen Broccoli Florets: Thawed and drained to prevent extra moisture from seeping into the bake.
- Sun-Dried Tomatoes: Adds a tangy, slightly sweet note that complements the rich sauce. Make sure to drain the oil for best results.
- Shredded Three Cheese Blend: A medley of cheeses adds creaminess and a golden, bubbly top.
- Organic Half & Half: Creates the luscious base for the cheese sauce.
- Dried Basil, Salt, Pepper: Simple seasonings that enhance the overall flavor without overpowering the other ingredients.
How to Make Mac, Meat, & Veggie Bake
- Cook the pasta: Bring salted water to a boil and cook the elbow macaroni according to the package directions. Drain and set aside.
- Prepare the sausage: Slice and quarter the sausage links, then mix them with the broccoli florets and sun-dried tomatoes in a large bowl.
- Sauté green onions: Melt butter in a skillet over medium heat, adding the green onions until tender.
- Make the cheese sauce: In the same skillet, whisk flour, basil, salt, and pepper into the melted butter. Gradually add the half & half, stirring until it bubbles. Slowly incorporate 1 1/2 cups of shredded cheese until melted.
- Combine ingredients: Pour the cheese sauce over the sausage and veggie mixture. Toss to coat.
- Assemble the bake: Transfer everything into a greased 9×13 baking dish. Top with the remaining cheese.
- Bake: Bake at 350°F for 30-35 minutes, until the cheese is golden and bubbly.
How to Serve Mac, Meat, & Veggie Bake
Serve this hearty bake hot from the oven, with a simple side salad or crusty bread to round out the meal. It’s the ultimate comfort food that works for dinner, potlucks, or as leftovers for lunch.
How to Store Mac, Meat, & Veggie Bake
This bake stores well in the fridge for up to 4 days in an airtight container. For longer storage, freeze the unbaked mixture. When ready to use, thaw overnight in the fridge and bake as directed. Leftovers can also be reheated in the microwave or oven until warmed through.
FAQs About Mac, Meat, & Veggie Bake
Can I use a different type of pasta?
Yes, any short pasta like penne, rigatoni, or rotini would work just as well.
Can I substitute the sausage for another protein?
Absolutely! Chicken, ground beef, or even tofu can be great alternatives.
How do I make this dish gluten-free?
Simply swap the regular pasta for gluten-free pasta and use gluten-free flour in the cheese sauce.
The Best Mac, Meat, & Veggie Bake Recipe
Ingredients
- 1 Pack Italian Turkey Sausages w/ Onions & Peppers [Mine are from Costco. Use whatever sausages you want!]
- 1 1/2 Cup Dried Elbow Macaroni
- 16 oz. Organic Frozen Broccoli Florets – thawed and drained
- 1/2 Cup Sun Dried Tomatoes – julienne & packed in oil
- 2 Cups Shredded Three Cheese Blend
- 1/3 Cup Organic Green Onions – sliced green part only
- 1 3/4 Cup Organic Half & Half
- 2 Tbsp. Unsalted Butter
- 2 Tbsp. All Purpose Flour
- 1 1/2 tsp. Dried Basil
- 1 tsp. Salt
- 1 tsp. Pepper
Instructions
- Preheat oven to 350°.
- Cook pasta according to package directions. Be sure to salt your water before bringing it to a boil.
- Meanwhile, slice and quarter your sausage links. Put the sausage, broccoli, and sun dried tomatoes in a large bowl and set aside.
- Melt your butter in a large skillet over medium heat. Add the green onions and cook for a few minutes until tender.
- Your pasta should be finished cooking now. Drain it and add it to the large bowl containing your other major ingredients.
- Whisk the flour, basil, salt, and pepper into your cream mixture. Add the half & half. Stir and cook until it begins to bubble. Next, add 1 1/2 cups of your shredded cheese blend, a little handful at a time, stirring with each addition to ensure it melts nicely.
- When your cheese sauce is thick and evenly melted, remove it from the heat and pour it over your large bowl of ingredients. Toss the ingredients to evenly coat everything with the cheese sauce.
- Pour everything into a prepped [w/ nonstick spray] 9 x 13 baking dish and top with the last 1/2 cup of shredded cheese.
- Bake for 30 – 35 minutes until cheese is melted and bubbly on top.
