Hands-on Time
35 Mins
Total Time
1 Hour 5 Mins
Yield
Makes 10 to 12 servings
Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

Note: We tested with Velveeta.

Step 7

*Lightly salted potato chips may be substituted.

Step 8

Recipe adapted from Fire In My Belly.

Recipe adapted from Fire in My Belly.

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