Gussied Up Mac ‘n’ Cheese

🧂 Ingredients

• 1 (16-oz.) package cavatappi pasta
• 1 tablespoon salt
• 1/2 pound andouille sausage
• 4 cups heavy cream
• 1 (16-oz.) package pasteurized prepared cheese product
• 2 cups (8 oz.) freshly shredded smoked Cheddar cheese
• 1/2 cup freshly shredded aged Gouda cheese
• 1/2 cup freshly shredded Parmigiano-Reggiano cheese
• 1 (5-oz.) package unsalted kettle-cooked potato chips

👨‍🍳 Instructions

1. 1

   Preheat oven to 375°. Prepare pasta according to package directions for al dente, adding salt to water.

2. 2

   Meanwhile, cut sausage lengthwise into quarters. Cut each quarter into 1/4-inch-thick pieces.

3. 3

   Sauté sausage in a Dutch oven over medium-high heat 3 minutes or until browned around edges; drain on paper towels.

4. 4

   Bring cream to a simmer in Dutch oven over medium-high heat; reduce heat to low, and stir in cheese product. Cook, stirring constantly, until cheese is melted. Stir in sausage and remaining cheeses; cook, stirring constantly, until cheeses are melted. Remove from heat; stir in hot cooked pasta.

5. 5

   Pour mixture into a buttered 3-qt. baking dish or 12 (8-oz.) ramekins; top with potato chips. Bake at 375° for 20 minutes or until bubbly and browned. Remove from oven, and let stand 5 minutes.

6. 6

   Note: We tested with Velveeta.

7. 7

   *Lightly salted potato chips may be substituted.

8. 8

   Recipe adapted from Fire In My Belly.