4 ozcream cheese(½ the standard 8 oz package size, sliced)
1 teaspoongarlic powder
1 cfarmhouse cheddar(or regular cheddar)
1 cmozzarella cheese(or monterey jack)
1 ½ csmoked sausage(sliced)
1 ½ cbroccoli(cooked)
½ cParmesan cheese
Cook your elbow macaroni per boxed instructions then drain, rinse, and set aside. Preheat your oven to 375 degrees F (190 degrees C) and butter or grease a 1.5 qt casserole dish.
In a medium saucepan over medium heat, melt the stick of butter then add the heavy cream, milk, and cream cheese. Add seasoning (salt, pepper, garlic powder) and keep the liquids moving while they heat up enough to start melting the cream cheese.
Once the cream mixture is heated up and the cream cheese is breaking down into smaller portions, whisk the contents until fairly smooth and add the farmhouse cheddar and mozzarella cheeses. Stir in the additional cheese and remove from heat.
In your casserole dish, combine the cooked elbow macaroni, cooked broccoli, and sliced smoked sausage then pour the cheese mixture over them. Stir to combine.
In a small bowl, combine your breadcrumbs, Parmesan cheese, and paprika then sprinkle over the top of the macaroni and cheese. Cover and bake in your preheated oven at 375 degrees F (190 degrees C) for 35 minutes. Remove from the oven and allow to cool for about 5 minutes before serving.