Gussied Up Mac 'n' Cheese

Ingredients

• 0.5 pound andouille sausage 
• 16 oz pasta 
• 8 oz cheddar cheese smoked shredded
• 16 oz cheese prepared cut into 1-inch cubes
• 0.5 cup gouda cheese shredded
• 4 cups cup heavy whipping cream 
• 0.5 cup parmesan shredded
• 5 oz potato chips unsalted crumbled
• 1 tablespoon salt 

Equipment

• paper towels
• oven
• ramekin
• baking pan
• dutch oven

Directions

1. Preheat oven to 37
2. Prepare pasta according to package directions for al dente, adding salt to water.
3. Meanwhile, cut sausage lengthwise into quarters.
4. Cut each quarter into 1/4-inch-thick pieces.
5. Saut sausage in a Dutch oven over medium-high heat 3 minutes or until browned around edges; drain on paper towels.
6. 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.
7. Remove from heat; stir in hot cooked pasta.
8. Pour mixture into a buttered 3-qt. baking dish or 12 (8-oz.) ramekins; top with potato chips.
9. Bake at 375 for 20 minutes or until bubbly and browned.
10. Remove from oven, and let stand 5 minutes.
11. Note: We tested with Velveeta.
12. *Lightly salted potato chips may be substituted.
13. Recipe adapted from Fire In My Belly.