Macaroni and cheese remains my ultimate comfort food, but I generally don’t have the time to do it right. This variation is a decent compromise between the convenience of boxed mac & cheese and the awesomeness of the made-from-scratch variety.
- 1 box of mac & cheese (I’m partial to Annie’s Shells and Aged Cheddar, but to each their own)
- 1 tbs butter
- 1-4 tbs milk (plain soy milk works, too)
- 2 vegetarian sausage links (hereafter referred to as soysage)
- 1/2 cup frozen peas
- 1-2 dashes of your favorite hot sauce
- 1 tbs kosher salt
- Black pepper to taste
- Bring at least 2 quarts of water to a boil, add salt, then stir in the macaroni. The idea here is to salt to water so that we’re also partially salting the pasta.
- Follow the package’s directions for cooking time. About 2 minutes before the pasta has finished cooking, add in the frozen peas. If necessary, kick the heat higher to get it back to a boil.
- Zap the soysage links in the microwave for 1 minute, then slice into 1/4″ pieces. By this point, the pasta+peas should be done cooking, so remove them from heat and drain.
- In the same pot you cooked the pasta in, melt the butter over low heat. Once melted, add 1 tbs of milk, a couple of dashes of hot sauce, and the cheese packet. Wisk together until smooth. If it’s too clumpy, keep adding more milk, 1 tbs at a time until you’re happy with the sauce’s consistency. Finish it off with a few grinds of black pepper.
- Stir in the pasta+peas+soysage. Admire your handiwork, then eat it.