Cook pasta according to box directions. Strain and set aside. 

In a frying pan- add the olive oil and onion. Cook until onions have soften. Add sausage and Cook until brown on each side. Remove from pan and set aside. 

In a large sauce pan- * Melt butter in saucepan over low heat until it bubbles up. whisk in flour. In another pan, warm the milk and thyme. Strain milk into the roux, whisk and bring to boil. Reduce heat and simmer for about 10-15 minutes. Add smoked paprika and adjust taste by adding salt and pepper. Add cheese and stir until smooth. 

Then add the cooked pasta. Stir to combine. Add in the sausage and onions.

Serve hot with extra cheese. Enjoy!

*NOTE: I like my white sauce or Bechamel sauce or roux thin when I am making a macaroni cheese sauce. I like to allow the pasta water to also thicken the sauce and also the cheese. If you are like my mom and you like a thicker sauce add 2 Tablespoon of both butter and flour and follow the directions accordingly. And lastly you are like my brother who lives on the wild side and you like it extra thick: add 1/4 cup flour to butter and follow the directions according.