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

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.

Ratings & Reviews

lrelliott's Review

June 03, 2014
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!

CoastalCook's Review

October 27, 2013
We had this at a Halloween party over the weekend, minus the sausage and chips. It was delicious! I plan on making it this week. It is so much better than your regular Mac n cheese!

Beachgirl10's Review

October 08, 2012
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.