• 8servings
  • 20minutes
  • 530calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package elbow macaroni

  2. 1 (10 3/4 ounce) can condensed Cheddar cheese soup

  3. 1 cup milk

  4. 2 tablespoons dried minced onion flakes

  5. 1 (16 ounce) package little smokie sausages

  6. 8 ounces processed cheese, cubed

  7. 1 cup frozen diced carrots

Instructions Jump to Ingredients ↑

  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.


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