1 pound elbow macaroni
4 tablespoons Cabot Unsalted Butter
3 tablespoons King Arthur All-Purpose Flour
3 cups milk
8 ounces Cabot Premium Cream Cheese
4 ounces Cabot Seriously Sharp Cheddar, or Cabot Private Stock Founders' Cheddar, shredded (about 1 cup)
1 cup Parmesan cheese (shredded)
1 pound sausage
½ cup breadcrumbs
To see how to make this recipe, visit Little Leopard Book.
Photo courtesy of Whitney Bond.