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Gussied Up Mac 'n' Cheese

Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
Hands-on time 35 mins
Total time 1 hr, 5 mins
Yield Makes 10 to 12 servings


  • 1 (16-oz.) package cavatappi pasta
  • 1 tablespoon salt
  • 1/2 pound andouille sausage, casings removed
  • 4 cups heavy cream
  • 1 (16-oz.) package pasteurized prepared cheese product, cut into 1-inch cubes
  • 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, crumbled*

How to Make It

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

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

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

  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. 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. Note: We tested with Velveeta.

  7. *Lightly salted potato chips may be substituted.

  8. Recipe adapted from Fire In My Belly.

Recipe adapted from Fire in My Belly.