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Heat a drizzle of oil in a large, non-stick saucepan with a lid.
Add the onion and chopped chipolatas. Fry on a medium heat for 7 minutes until the onion is soft and the sausage is starting to get some colour.
Stir in the flour and the paprika on the heat, until everything is coated and the mixture is starting to sizzle.
Add a third of the stock. Stirring continuously until it comes to the boil and thickens.
Continue doing this until all of the stock is used up.
Stir in the milk.
Add the macaroni and season with salt and pepper and give it a good stir.
Place the lid on the pan and bring it to the boil.
Simmer for around 15 minutes, stirring regularly so that the pasta doesn't stick to the bottom of the pan.
When the pasta is cooked, stir in the grated cheese and finely chopped chives.
Divide the soup between 4 bowls.
Heat the grill to medium.
Carefully sprinkle some grated cheese on top and grill for a few minutes until golden and bubbling.
Finish with a few more chopped chives and serve with bread.