Instructions
Step 1: Cook the pasta in salted boiling water according to package directions. Drain and set aside.
Step 2: In a large skillet, cook the smoked sausage over medium heat until browned on both sides. Remove and set aside.
Step 3: In the same skillet, melt butter and whisk in flour to create a roux. Cook for 1 minute, stirring constantly.
Step 4: Slowly whisk in the milk and heavy cream. Cook until the mixture thickens slightly, about 3–5 minutes.
Step 5: Lower heat and stir in cheddar and mozzarella until melted and smooth. Season with salt and pepper to taste.
Step 6: Add the cooked pasta and smoked sausage to the cheese sauce. Stir to combine and heat through.
Step 7: Garnish with chopped parsley if desired and serve warm.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave with a splash of milk to loosen the sauce.
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