Preheat oven to 375°. Prepare pasta according to package directions for al dente, adding salt to water.
Meanwhile, cut sausage lengthwise into quarters. Cut each quarter into 1/4-inch-thick pieces.
Sauté sausage in a Dutch oven over medium-high heat 3 minutes or until browned around edges; drain on paper towels.
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.
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.
I made this camping last weekend with some adjustments and it was fantastic! We left out the cheese product and the sausage. It was still creamy and full of taste. I did add some paprika and used breadcrumbs in butter instead of potato chips. Gouda makes anything delicious!
This recipe made for a delicious dinner. The smoked cheddar is just enough to add depth to the flavor without overpowering it. I would add one major note of caution, though: it makes an enormous amount of food. Because it is such a rich dish, making the amount the recipe calls for will easily yield generous dinner portions for 12. (The recipe seems to have been written around using the whole 2-lb. brick of Velveeta.) I recommend cutting it in half, while keeping the sausage amount the same. I also used regular chips instead of unsalted, and they did not make the recipe too salty.
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