Prepare the Sausage and Sauce:

Preheat your oven to 350°F. Lightly grease a 2-quart shallow casserole dish and set aside.

In a large skillet over medium heat, brown the sausage, breaking it up with the side of a spoon as it cooks. Once fully browned, transfer to a colander to drain any excess grease.

Return the skillet to the stove and add the milk and processed cheddar cheese. Stir over low heat until the cheese is fully melted and smooth.

Stir in the drained sausage and the can of Rotel tomatoes. Mix well and remove from heat.

Cook the Macaroni:

While preparing the sauce, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain well.

Add the cooked macaroni to the sausage-cheese-tomato mixture and stir until everything is evenly coated.

Assemble and Bake:

Spoon the mixture into the prepared casserole dish and spread evenly. Sprinkle the top with grated Parmesan cheese.

Bake in the preheated oven for 25–30 minutes, or until bubbly and golden on top.

Serve:

Remove from the oven and let cool slightly before serving. Enjoy this cozy, cheesy casserole as a hearty weeknight dinner or comforting potluck dish.