# Components:
→ Pasta
01 - 10 oz penne or fusilli pasta
→ Meats
02 - 9 oz smoked sausage (e.g., kielbasa), sliced into ½-inch rounds
→ Vegetables
03 - 1 small yellow onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
→ Cheese Sauce
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 1 2/3 cups whole milk
09 - 7 oz sharp cheddar cheese, grated
10 - 1.8 oz Parmesan cheese, grated
11 - 1 tsp Dijon mustard
12 - 1/2 tsp smoked paprika
13 - Salt and freshly ground black pepper, to taste
→ Topping
14 - 1.8 oz cheddar cheese, grated
15 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 400°F. Grease a 2-quart baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Heat a skillet over medium heat. Cook sausage slices 3–4 minutes until lightly browned. Remove and set aside.
04 - In the same skillet, sauté onion and bell pepper 3–4 minutes until softened. Add garlic and cook 1 minute more.
05 - Melt butter in a saucepan over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk, cooking 3–4 minutes until slightly thickened.
06 - Reduce heat, stir in cheddar and Parmesan until melted. Mix in Dijon mustard, smoked paprika, salt, and pepper. Remove from heat.
07 - In a large bowl, combine cooked pasta, sausage, sautéed vegetables, and cheese sauce. Stir well.
08 - Transfer mixture to prepared baking dish. Sprinkle with remaining cheddar cheese.
09 - Bake for 20–25 minutes until golden and bubbly.
10 - Let rest 5 minutes before serving. Garnish with parsley if desired.
