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- Preparing Time: 25 minutes
- Total Time: -
- Served Person: 8
- 1 cup milk
- 1 (16 ounce) package elbow macaroni
- 1 (10.75 ounce) can condensed cheddar cheese soup
- 2 tablespoons dried minced onion flakes
- 1 (16 ounce) package little smokie sausages
- 8 ounces processed cheese, cubed
- 1 cup frozen diced carrots
- Carbohydrate 52
- Cholesterol 62
- Fat 25.8
- Protein 21.2
- Sodium 1218
- Calories 530 calories;
Fill a large pot with lightly salted water, bring to a boil, and stir in the macaroni. Return to a boil and cook the pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain well. Whisk together the soup, milk, and onion flakes in a large saucepan over medium-low heat. Bring to a simmer, and stir in the sausage links, cheese, and carrots. Bring the mixture back to a boil, stirring frequently, until the cheese has melted and the mixture is bubbling. Stir in the hot cooked macaroni, and serve.
