Julie asked, and in case someone else wants:
8 oz pasta (if you want to be like the hut, use a tri-shaped pasta mix)
1 1/2 cups whipping cream
1 1/2 cups milk (I used 1%)
3 tablespoons butter--the real stuff
3 tablespoons flour
2 cups (8 ounces) grated Parmesan and Romano cheese--I used it out of a can, but I'm sure fresh would be even better.
1/2 t salt
1/2 t pepper
1/2 lb browned sausage
Cook pasta according to package; drain
While the pasta is cooking, combine cream and milk and bring to room temp or warmer. I microwaved it. But be careful, the micro can really do a job on milk. Or the milk will to the micro. I know this from experience.
Melt butter. Whisk in flour. Add milk mixture all at once (if you add it cold, your flour will lump). Keep whisking it until it comes to a boil. Lower heat and continue to whisk for five minutes until it thickens. Add Parmesan/Romano, salt and pepper. Whisk until smooth.
Now, I dumped the pasta into a big bowl, dumped the sausage over it and the sauce over that, stirred it up and served it. If you want it more old school Hut like, stir the sausage into the sauce, pour over pasta in individual baking pans (like creme brulee dishes), top with Mozzarella and broil until the Moz is melty and bubbly and browning.
And these amounts are the corrected amounts. I began with a Pampered Chef recipe that called for way too much pasta. It was a bit too dry for our tastes. We like things extra saucy. That and it made way too much. We'll could all eat it for three meals and still have some left, I think. This ought to better serve a "normal" family. Well, maybe not with teens. I don't know about that. You might want to double the sauce and use a pound of pasta.