Sausage and Macaroni Bake

Prep time: 25 minutes, unless you can't find any of the ingredients and have to work out some major improv, in which case, 50.
Cook time: 30 minutes

1 lb. bulk chorizo sausage (Mild?! No way)
2 tablespoons flour
1/2 tsp salt
1/2 medium union, finely chopped
1 bell pepper, finely chopped
1 1/2 almond milk
3 cups shredded cheddar cheese
8oz package of macaroni or other small pasta, then cooked and drained
Chopped mushrooms, added to your heart's content (and then cleverly disguised, since your Mom hates mushrooms)


Crumble the sausage into a skillet, making sure to actually remove that tight plastic coating so you don't burn the house down, etc. Add the chopped onions and green pepper; cook on medium heat until almost cooked through. Add the mushrooms and then continue cooking. Drain excess fat.

 Gradually add the almond milk and cook over a low heat, stirring often or constantly, until thickened. Stir in the cooked macaroni and 2 cups cheese. Cook until the cheese melts and the macaroni is tender.

Pour this mixture into a heavily buttered casserole dish and sprinkle most of the remaining cheese on top. Bake at 400 degrees for 30 minutes, or until the cheese begins to turn a golden brown color.

Once the casserole is removed from the oven, sprinkle the remaining cheese over the top and allow it to melt.

 Viola!