1. Prepare the Sausage:

• Cut the Sausage: Slice the skinless smoked sausage in half lengthwise, then slice it into 1/2-inch “half moon” pieces.
• Brown the Sausage: In a cast-iron skillet, brown the sausage over medium heat for about 15 minutes, stirring occasionally, until it’s cooked through and slightly crispy. Set aside.

2. Prepare the Potatoes:

• Cook the Potatoes: While the sausage is browning, place the boiled, peeled, and cooled potato chunks into a 2-quart saucepan.

3. Make the Cheese Sauce:

• Melt the Butter: In a separate pan, melt the butter over medium heat.
• Make a Roux: Add the flour to the melted butter, whisking constantly to create a smooth paste. Cook for about 1 minute to eliminate the raw flour taste.
• Add the Milk: Slowly whisk in the milk, continuing to whisk until the mixture is smooth and starts to thicken.
• Season: Add the salt and pepper to the sauce.
• Add the Cheese: Gradually add the cubed Velveeta cheese to the sauce, stirring continuously until the cheese is fully melted and the sauce is smooth.

4. Assemble the Casserole:

• Combine Ingredients: Add the browned sausage to the potatoes in the saucepan, then pour the cheese sauce over the mixture. Stir gently to combine all ingredients.
• Transfer to Baking Dish: Pour the mixture into a 2-quart baking dish.
• Add Toppings: Sprinkle the shredded sharp cheddar cheese and paprika evenly over the top.

5. Bake:

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