I boiled my potatoes first then round my sausage. Then I made a classic roux with butter, added full teaspoon of paprika 2 tsp garlic powder one teaspoon onion powder. I waited until the milk was at a simmer before adding the Velveet. Then whisked the Velveeta until combined then added half of the cheddar to the sauce. Mixed in my sausage with my potatoes into glass baking dishes poured over the cheese sauce topped with remaining cheddar and baked.
