Directions

1. In a large, 8 to 10-quart saucepan over medium-high heat, melt the butter and saute the onions for several minutes. Add the sausage and garlic powder, and cook for 6 to 8 minutes, stirring frequently.
2. Stir in the apples and the cider, and cook for an additional 5 to 7 minutes.
3. Stir in the flour; cook for 1 to 2 minutes.
4. Add the milk, stirring continually until the sauce is smooth. Turn down to a simmer, and stir often; cook another 5 to 7 minutes, until thickened.
5. In a large bowl, mix together the shredded cheeses. Add ¾ of the cheese mixture to the saucepan. Add the sage. Stir continually until all of the cheese is melted.
6. Season with salt, pepper, and smoked paprika. Add the pasta. Mix thoroughly.
7. Transfer the mixture to a buttered 13x9 baking dish. This fills it pretty close to the top, but there is still room to add the remaining ¼ of the cheese and the crushed crackers on top.
8. Place the baking dish on a baking sheet and bake in a 350 degree oven for 35 minutes, until golden brown.
9. Sprinkle with dried thyme if desired.
10. Let cool for 10 minutes before serving.