° 3 cups Idaho potatoes, peeled, boiled, and diced when cool, approx. 1 pound
° 4 tablespoons butter
° 4 tablespoons of flour…
° 2 cups of milk
° half teaspoon salt
° 1/four teaspoon pepper
° Half kilo Velveta cheese, cut to cubes
° half C cheddar cheese
° 1 pound skinless smoked sausage
° 1/8 teaspoon paprika
Cut skinless smoked sausage in 1/2, lengthwise, then reduce into ½ inch “1/2 moon” pieces.Fry in a cast iron pan for about 15 minutes, stirring often until slightly brown.
Mix all ultimate ingredients (besides for the shredded cheddar cheese and paprika) in a saucepan over medium warmness till warm, melted, and smooth.(Stir constantly with a whisk.)Pour the white cheese sauce on the potatoes and meat.Sprinkle with grated hot cheddar cheese, and then evenly sprinkle with chili powder.
Bake in a preheated 350°F oven for 35-forty five minutes (looking till golden brown on top).At the same time, put the cooked diced potatoes into a 2-liter pan.Add the cooked meat and stir gently.