Gussied Up Mac 'N' Cheese

• 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*

1. Preheat oven to 375u0b0. 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. Saute 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 375u0b0 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.

cavatappi pasta, salt, sausage, heavy cream, cheese, cheddar cheese, gouda cheese, cheese, potato chips

Taken from www.myrecipes.com/recipe/gussied-up-mac-cheese (may not work)