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1
Place pork sausage in a large Dutch oven, brown on all sides, drain fat and poke each sausage several times with a sharp knife.
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2
Return to Dutch oven, cover with water, add hot red pepper flakes, bay leaves, salt and pepper.
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3
Bring to boil, simmer for 1 hour, remove to drain on paper towel.
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4
Discard water and bay leaves.
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5
Slice sausage into bite size pieces, set aside.
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6
Place veggies in a large bowl, drizzle veggie oil over all, toss until all veggies are well coated.
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7
Spread coated veggies, in one layer, on lightly greased baking sheet; roast for 25 minutes at 450f degrees, turning once.
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8
Whisk 1/4 cup of the milk with flour.
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9
In a saucepan, heat remaining milk over medium heat until bubbles appear around edge; whisk in flour mixture and bring to boil, whisking constantly.
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10
Reduce heat to medium low; cook, stirring, for 10 minutes or until thickened.
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11
Remove from heat, whisk in cheddar and cream cheese, mustard, thyme, salt and pepper.
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12
Meanwhile, in large pot of boiling salted water; cook pasta until barely tender.
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13
Drain well and return to pot; stir in sauce.
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14
Add bite size pieces pork sausage.
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15
Remove corn kernels from husks, discard husks, add all roasted veggies to pasta/sausage/sauce mixture, stir gently to coat.
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16
Spoon mixture into greased 10 cup casserole.
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17
Topping: Mix bread crumbs with melted butter and Parmesan cheese.
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18
Sprinkle topping mixture over top of casserole.
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19
Bake at 450f degrees for 10 to 15 minutes, until bubbly and golden.
