- 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
- 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.
05/21/2018
recipepes.com
Cheezy Macaroni and Little Smokies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
