Ingredients

• 1 (16 ounce) package elbow macaroni
• 1 (10.75 ounce) can condensed Cheddar cheese soup
• 1 cup milk
• 2 tablespoons dried minced onion flakes
• 1 (16 ounce) package little smokie sausages
• 8 ounces processed cheese, cubed
• 1 cup frozen diced carrots

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Instructions

1. 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.
2. 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.
3. Stir in the hot cooked macaroni, and serve.