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Fine chips for handheld smoker — cocktails, cheese, butter, salt
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Fine chips for handheld smoker — cocktails, cheese, butter, salt
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Preheat oven to 350°F. Cut sausage into 1/2" cubes. Heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage to skillet and cook, stirring frequently for 3-4 minutes or until sausage is lightly browned. Remove sausage from skillet; keep warm. Cook macaroni according to package directions. Drain, rinse and keep warm. Shred both types of cheese and toss together in a bowl. Remove 1/2 cup of cheese for topping and set aside. Melt butter in saucepan over medium heat. Stir in combined cheeses and heavy cream; stir constantly until cheese melts and sauce is smooth. Stir in sausage and cooked macaroni. Pour mixture into a greased 2-quart baking dish. Sprinkle reserved 1/2 cup of cheese over top. Bake 20-25 minutes or until edges are bubbling.