4 (4 oz.) cans Vienna sausage
1 3/4 c. American cheese (grated)
1 c. onion (chopped)
1/2 tsp. caraway seeds
1 (8 oz.) pkg. elbow macaroni (cooked)
1 1/2 c. milk
1 tsp. dry mustard

Spit 14 sausages lengthwise, stuff with 3/4 cup cheese (like sandwiches). Cut remaining sausages in 1/2 inch pieces. Warm milk, add remaining cheese, onion, mustard and caraway seeds. Cook slowly, stirring occasionally until thickened.

In greased 2 quart casserole, place alternate layers of macaroni, Vienna sausage and cheese sauce. Top, in circular fashion with the stuffed sausages. Cover, bake in moderate oven (350 degrees F.) for 35 minutes. Serves 6.