Three-Cheese Macaroni with Thyme-Parmesan Crust

Serves 3-4

1/2 pound short textured pasta, such as macaroni, cavatppi, ziti or penne
1/2 tablespoon unsalted butter
1 tablespoon olive oil
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk, warmed
about 1 1/2 cups grated mozzarella cheese
about 1/2 cup Parmesan cheese grated
1/4 cup mascarpone or goat cheese
Salt and freshly ground black peper
1 tablespoon plus 1 teaspoon chopped fresh thyme leaves
1/4 cup plain bread crumbs

Preheat ovent to 400F/200C.
Bring a large pot of slightly salted water to boil. Add the pasta and cook until bareley al dente.
Meanwhile, melt the butter in a medium saucepan with 1 tablespoon of the olive oil over low heat. When the butter has melted completely and begins to sizzle, add the flour and whisk until combined. Add milk in a slow, steady stream, whisking until the mixture is smooth and begins to thicken and comes to a boil. Remove sauce from the heat and add the grated mozzarella, and half of the Parmesan and mascarpone or goat cheese, whisking constantly to preven the cheese from becoming lumpy. When the sauce is completely smooth, add salt and pepper to taste and 1 tablespoon of the thyme.
Pour the sauce over the pasta in the pot and stir to combine completely. Spoon pasta into 3 or 4 small ramekins.
Mix the remaining Parmesan cheese, the remaining thyme and the bread crumbs together in a small bowl. Sprinkle the mixture evenly over the top of the pasta.. Drizzle the remaining tablespoon olive oil over the crust.
Bake the pasta 15- 20 minutes or until the cheese is bubbly and the crust is golden brown.