Ingredients:

• 2 cups (1/2 pound) Greenland Cheddar cheese
• 2 tablespoons unsalted butter
• 1/2 cup onions, finely diced
• 1/2 cup peppers, finely diced (preferably a mixture of yellow, green and red)
• 1 cup (6 ounces) beef sausage, cut into 1/4-inch half moons
• 4 cups (1 quart) heavy cream, reduced to 3 3/4 cups
• 3/4 teaspoon salt, to taste
• 1/2 teaspoon freshly ground pepper, to taste
• 1 pound pasta cooked in plenty of salted water and drained
• 1/4 cup green onions, including green part, sliced thin for garnish

Instructions:

• To reduce cream: Place in a large, heavy-bottomed saucepan and bring to a boil. Boil cream about 10 minutes and skim top before adding to recipe. Watch carefully as cream may boil up suddenly.
  
• In a large sauté pan over high heat, add butter (don't wait for it to melt or it will burn), onions and peppers and sauté until vegetables begin to soften. Add andouille sausage and continue to cook over high heat until the vegetables begin to turn golden and the sausage begins to color. Lower heat and continue to sauté until the vegetables are very soft, about 4 minutes.
  
• Add reduced heavy cream and bring to a boil over high heat. Lower heat to medium-high and continue to simmer, about 5 minutes.
  
• Add Greenland Cheddar Cheese and stir well with a wooden spoon until the Cheddar Cheese is well melted. Season with salt and freshly ground black pepper. Continue to simmer another 3 minutes, stirring occasionally.
  
• Toss in cooked, drained pasta and mix well. To serve, garnish with finely sliced green onions. 

Other Salads Recipes:

• Cheesy Mexican Beef
• Chicken Cordon Bleu Pizza