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1
Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
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2
Bring a large pot of salted water to a boil.
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3
Add the macaroni and cook until it is al dente, about 6 minutes.
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4
Strain, reserving 1 3/4 cups of the pasta water.
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5
Set aside.
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6
Heat the oil in a large saucepan over medium-high heat.
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7
Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes.
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8
Transfer the browned meat to a plate with a slotted spoon.
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9
Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.
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10
Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes.
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11
Transfer the onion and green bell pepper to the plate with the browned sausage.
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12
Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty).
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13
Add the half-and-half and cayenne and bring to a simmer over medium heat.
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14
Cook until reduced to 1 1/2 cups, about 15 minutes.
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15
Add the cream cheese and stir until melted.
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16
Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
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17
Add the macaroni and reserved pasta water to the saucepan and stir to combine.
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18
(The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.)
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19
Gently fold in the browned meat and vegetables and season with more salt if needed.
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20
Pour into a 13-by-9-inch baking dish.
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21
Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese.
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22
Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes.
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23
Broil until the hash browns are golden brown and crispy, about 3 minutes.
