Half a kilo of Velveta cheese, cut into cubes
1/2 cup shredded sharp cheddar cheese
1 pound skinless smoked sausage
1/8 teaspoon paprika
Instructions
Cut skinless smoked sausage in half, lengthwise, then cut into ½ inch “half moon” pieces. Cook in a cast iron skillet for about 15 minutes, stirring frequently, to brown slightly.
Meanwhile, place the cooked and diced potatoes into a 2-quart saucepan. Adding cooked meat also stir sweetly .
Blend all rest ingredients (specially for shredded cheddar cheese also paprika) in a saucepan on heat until warm, melt, and soft. (Utilize a whisk also stirring constantly).
Pour the white cheese sauce over the potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, then evenly sprinkle paprika on top.
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