Cheezy Macaroni and Little Smokies

Directions

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

Methods :

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.