Creamy, cheesy, and loaded with smoky flavor, this Smoked Sausage Mac and Cheese is the ultimate comfort food for busy weeknights or potlucks.

8 oz elbow macaroni (or pasta of choice)

1 tbsp butter

1 tbsp flour

2 cups whole milk

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

12 oz smoked sausage, sliced

1/2 tsp garlic powder

1/2 tsp smoked paprika

Salt and pepper to taste

Optional: parsley, breadcrumbs, hot sauce

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1. Cook pasta until al dente, drain, and set aside.

2. In a large skillet, brown sliced smoked sausage until crisp on edges. Remove and set aside.

3. In the same skillet, melt butter. Add flour and whisk 1 minute.

4. Gradually whisk in milk. Cook until thickened, 3–5 minutes.

5. Stir in cheeses, paprika, garlic powder, salt and pepper. Remove from heat.

6. Fold in cooked pasta and sausage. Mix until evenly coated.

7. (Optional) Transfer to a baking dish, top with extra cheese or breadcrumbs, and broil 2–3 mins.

8. Garnish with parsley and serve hot.

Use smoked Gouda or provolone for extra smoky flavor.

Add a splash of hot sauce or Dijon mustard for kick.

Store leftovers in fridge for 4 days or freeze up to 2 months.