Sausage and Tomato Skillet Mac & Cheese

For Sausage and Pasta:

In a medium skillet, bring water to a boil and add the sausage; cook until the water evaporates, about 10 minutes. Reduce heat to low and add the olive oil. Cook the sausage until nicely browned, about 5 minutes. Remove sausage from skillet and cool slightly. Cut sausage into bite-size pieces; set aside.

Meanwhile, bring a pot of salted water to a boil over high heat. Cook the pasta according to the package instructions until al dente. Drain.

For Cheese Sauce:

Preheat the oven to 350º F / 180º C.

Heat the butter and oil in a medium saucepan over medium heat. Sprinkle in the flour; whisk to make a roux. Cook for about 2 minutes. Gradually add the milk and cream, whisking between each addition. Cook the sauce until it thickens, about 5 minutes, stirring frequently. Fold in half of the thyme. When the sauce is thick enough to coat the back of a spoon, remove from heat and whisk in half of the cheese. Season with salt and pepper.

In a large oven-proof casserole dish, combine the pasta with the cheese sauce, mixing to coat the pasta. Add the sausage and tomatoes; stirring to incorporate. Sprinkle the remaining cheese and herbs over the top.