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Boil the macaroni according to package. Drain and stir in the 6 tbsp butter, 1/2 cup milk, sour cream and shredded cheese. Keep warm and set aside. Meanwhile, in a large skillet, cook/crumble the ground turkey sausage with onions and garlic until no longer pink. Drain off any excess fat and return to the large skillet. Add the diced tomatoes, thyme and pepper. Now add the prepared macaroni and cheese mixture and stir to combine well. Keep everything in the skillet over low-med heat until heated through.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Electric slicer for paper-thin charcuterie, cheese, vegetables
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards