When everyone took a bite from this saucepan, they couldn’t stop eating it

1.5 pound of smoked Polish sausage or kielbasa, trench
4 cups of pasta to choose from
2 tablespoons of butter
2 tablespoons of flour
2.5 cups of milk
1 cup cream
sure 2 tablespoons of Dijon mustard
1 teaspoon of garlic powder
1 sauerkraut jar, washed and well drained, 16 ounces
3 cups grated Swiss cheese, divided
salt and pepper to taste
Instructions:
1. Cook the pasta as instructed on the carton until it is al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Incorporate the flour and cook for 1 to 2 minutes until it is slightly golden.

3. 3. Gradually Incorporate the milk and simmer, stirring constantly, until the sauce thickens.
4. Remove the saucepan from the fire and incorporate the sour cream, Dijon’s mustard and garlic powder until the mixture is well mixed.
5. Preheat the oven to 375oF (190oC).
6. In a baking dish of 9 x 13 inches, overlay half of the cooked pasta, sauerkraut, Polish sausage and half of the grated Swiss cheese.
7. Pour half of the sauce over the layers and spread evenly.
8. Repeat the diapers with the rest of the ingredients: pasta, sauerkraut, Polish sausage, cheese and sauce.
9. Cook the casserole in a preheated oven for 30 minutes, or until the cheese is melted and boiled.
10. Allow to cool for a few minutes before serving. Enjoy your delicious Polish pasta saucepan.