Bring 2 quarts of water to a boil in a medium pot.

Bring 4 quarts of water to a boil in a large stock pot.

Brown Italian sausage links in a pan.

Once the water in the medium pot is boiling, add the browned sausage links and cook until the internal temperature reaches 160°F.

Once the water in the large stock pot is boiling, add the corkscrew pasta, reduce heat, and cook until al dente.

Preheat oven to 350°F (175°C).

Remove the cooked sausage from the pot and slice it into smaller pieces.

Strain the cooked pasta, but do not rinse it, and return it to the pot.

Add cheese sauce to the pasta and stir thoroughly to combine.

Add bacon bits to the pasta mixture and stir.

Add the sliced sausage to the pasta and stir.

Pour the pasta mixture into a casserole dish.

Mix the shredded cheddar and mozzarella cheese together and layer evenly on top of the pasta in the casserole dish.

Bake in the preheated oven at 350°F for 10 minutes, or until the cheese is evenly melted.

Turn the oven on broil and broil for 5 minutes, or until the cheese is golden brown and bubbly.

Allow the casserole to cool for at least 10 minutes before serving.