Ragin-Cajun Mac and Cheese

RAGIN-CAJUN MAC AND CHEESE
1 (14-oz.) pkg. andouille sausage, cut into ½” slices
1 c. chopped red bell pepper
1 c. chopped green bell pepper
1/3 c. flour
1 T. Creole seasoning
1-quart whole milk
16 oz. shredded sharp cheddar cheese
3 c. shredded mild cheddar cheese
1 (16-oz.) pkg. elbow pasta, cooked according to package directions and keep warm

1. In large skillet, cook sausage over medium heat until lightly browned.
2. Add bell peppers and cook another 5 minutes.
3. Sprinkle with flour and Creole seasoning.
4. Cook, stir constantly, for 2 minutes.
5. Gradually add milk and cook, stir occasionally, until thickened and bubbly.
6. Reduce heat to low, add cheeses and cook, stir constantly, until cheese is melted and mixture is smooth.
7. Add pasta, stir to combine. Taste for seasoning.
8. Serve immediately.