1 lb. bulk sausage
1 med. onion, finely diced
1 can mushroom soup
1 can milnot
1/2 tsp. dry mustard
1 tbsp. Worcestershire sauce
1 tsp. paprika
1 lb. cheddar cheese
6 c. uncooked macaroni
Salt and pepper to taste

Saute crumbled sausage until done. Drain and add onion and saute until onion is tender. Add soup and milk and seasonings. Add diced cheese and warm until melted.

Cook macaroni and drain well. Combine all together. Season with salt and pepper and pour in dish. Put some diced cheese on top and sprinkle with paprika. Put under broiler until cheese melts. Makes large casserole approximately 10 x 12 inch.