Feast

Ingredients:

12 oz Aidell's Sausage: Roasted Garlic and Gruyere Cheese

6 oz Annie's Shells & Aged Cheddar: Macaroni & Cheese

Olive oil

Half Stick of Butter

1/4 Cup of Whole Milk

How's He Do It?

Get all materials together.

Gently slice tiny cuts into the sausage. 

This will allow it to cook better.

Add six cups of water to a medium sauce pan.

(I'm pretty sure he read the instructions on the box.)

Bring it to a boil.

Pour the macaroni mix into a bowl.

Cut up a half a stick of butter. (He likes butter.)

Add this to the bowl.

Let sit so as to melt into the mix.

Pour olive oil  into skillet.

Set to Medium-High

Add sausage to skillet .

Make sure to move it around on its side.

This will allow for a thorough cooking.

Add pasta. Bring to boil.

(I'm no fan of condensation.)

After six minutes, grab Sausage.

Slice the sausage into bite-able chunks.

Drain the Pasta in colander.

Add to bowl.

Add the Sausage and Mix.

Looks delicious.

Add the the mix of melted Butter and Cheese.

Mix.

Add 1/4 cup of Milk He chose Whole Milk.

Mix it well.

He spent at least five minutes to mix this.

Serve.

My Verdict:

After warming it up, I found that this simple dish added so much complexity. In all truthfulness, I was disappointed at first to see how simple this dish was to make. I felt cheated that he wasn't creating another multi awe-inspiring dish. But was I wrong! I revel how simple this dish was, yet it's flavor was so complex that it makes me think that there is overall genius to this creation. "Feast" does not seem appropriate (He wrote it on the tupperware), but I see why it fits. This is a combination of sharp and aged. The chewiness of this dish makes you linger on the taste. First, the sharpness of the Aged Cheddar fills the mouth, but it is the aftertaste, the result of the gruyere cheese and its aged smokey taste that causes me desiring for more. This dish speaks of a metaphor of "not judging a book by its cover." Boy, did I learn.