Preheat your oven to 350 degrees.
In order to cook the noodles bring 4 quarts of lightly salted water to a rapid boil in a large pot over high heat. Cook until the pasta is Al Dente.
Then drain the macaroni in a large colander, rinse with cold water until cool, and drain again. Then to prevent sticking toss the macaroni with the oil.
I got out my pan to grill my veggies I have a grill pan. I figured out that standard grill didn't have propane so I had to use this method.
When ready to cook, lightly brush the corn and onion with olive oil and season with salt and pepper.
Grill the corn and onions until nicely browned, 2 to 3 minutes per side (8 to 12 minutes in all for the corn, and 3 to 4 minutes per side for the onion, turning with tongs as needed.
Transfer to a cutting board and let cool.
Darkly brown the red bell pepper 3 to 4 minutes per side. Transfer to the cutting board and let cool.
Then cut all of the veggies and place at the bottom of your cast Iron pan
Next in a large sauce pan melt the 2 tablespoons butter. You will then add the veggies and cook until they are sizzling. Next, stir in the flour and cook for 1 minute.
Stir in the half and half and increase the heat to high.
Boil the mixture for 3 minutes, stirring well to thicken.
Remove the pan from the heat and stir in the mustard and cooked macaroni, followed by the cheese.
Add salt and pepper to taste; the mixture should be highly seasoned.
Spoon the macaroni and cheese into the cast iron skillet.
Sprinkle the top with the bread crumbs and drizzle the remaining 2 tablespoons melted butter over the breadcrumbs.
Bake the mac and cheese in the wood-burning oven or the regular oven like I did until the sauce is bubbly and the top is crusty and golden brown, about 40 minutes. Serve at once.
