Smoked Sausage Mac and Cheese Pasta

Instructions:

1. Cook the Pasta:
   Boil pasta in salted water until al dente. Drain and set aside.
2. Brown the Sausage:
   In a large skillet, cook sausage slices over medium heat for 4–5 minutes until browned. Remove and set aside.
3. Make the Roux:
   In the same skillet, melt butter. Whisk in flour and stir for 1 minute to make a roux.
4. Add Milk and Cheese:
   Slowly whisk in the milk and cook until slightly thickened. Stir in cheddar, mozzarella, and gouda until melted and smooth.
5. Season the Sauce:
   Add garlic powder, black pepper, and salt to taste.
6. Combine Everything:
   Return pasta and sausage to the skillet. Toss gently to coat and heat through for 2 minutes.
7. Serve:
   Spoon into bowls, garnish with chopped parsley if using, and serve immediately.

Variations:

• Spicy Kick: Add red pepper flakes or diced jalapeños.
• Veggie Boost: Stir in sautéed spinach or steamed broccoli.
• Crunchy Finish: Top with breadcrumbs and broil for a few minutes for a crispy crust.

Tips:

• For the smoothest sauce, keep stirring the milk and cheese mixture constantly and avoid overheating.
• Use freshly shredded cheese for best meltability—pre-shredded cheese can be coated with anti-caking agents that affect texture.
• If you like a smoky flavor boost, try a dash of liquid smoke or smoked paprika in the sauce.

Creamy, cheesy, and deeply comforting—this smoked sausage mac and cheese is the hearty meal your dinner rotation has been missing.