Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Kevin Gillespie
Recipe by Southern Living October 2012

Gallery

Credit: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
35 mins
total:
1 hr 5 mins
Yield:
Makes 10 to 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • Note: We tested with Velveeta.

  • *Lightly salted potato chips may be substituted.

  • Recipe adapted from Fire In My Belly.

Source

Recipe adapted from Fire in My Belly.

Advertisement