4 cups cooked elbow macaroni
2 cups shredded Cheddar cheese
1/4 tsp. garlic powder
1/2 cup whole milk
1/2 teaspoon salt
1 can (8 ounces) tomato (with garlic and onions) sauce
beef sausages or wieners (optional)

Combine cooked elbow macaroni, shredded cheese, milk and salt with 1/2 cup of the tomato sauce.

Place in a shallow baking dish. Cut sausages into 1/2-inch chunks and arrange on top of the macaroni. Sprinkle lightly with garlic powder. Pour remaining sauce over all.

Bake at 350°F until hot and bubbly.

Variation: Top with strips of bacon.