Add the sliced smoked sausage to the bottom of a 6-quart slow cooker.

Sprinkle the diced onion and minced garlic over the sausage.

Pour in the beer and chicken broth.

Add the Worcestershire sauce, Dijon mustard, and black pepper.

Scatter the cubed cream cheese over the top.

Cover and cook on LOW for 3–4 hours or HIGH for 2 hours.

Stir the mixture well until the cream cheese has melted into the sauce.

Stir in the shredded sharp cheddar and white cheddar until melted and smooth.

Meanwhile, cook the campanelle pasta according to package directions until al dente.

Drain the pasta well and add it to the slow cooker.

Gently stir until the pasta is coated in the beer cheese sauce.

Cover and cook for another 10–15 minutes until everything is hot and combined.

Sprinkle with chopped parsley before serving.