Preheat oven to 425 degrees F.
In a large stock pot, fill with water, bring to a boil, and cook pasta according to package directions. In the last 2 minutes of cooking pasta, drop pepper slices into the water to get tender. Cook remaining 2 minutes and then drain in a colander.
1 pound box of pasta, 1 red peppers, 1 orange pepper
In a skillet, quickly warm the sliced sausage through. Remove from heat and set aside.
3 smoked sausages
Add butter to empty stock pot, and once melted, add milk/cream. Pour pasta mixture back into pot; stir. Add cheddar cheese and 1⁄2 cup mozzarella cheese to pasta in pot, stir vigorously to combine well. You should see cheese melting. Add red pepper flakes
¼ cup whole milk, 2 tablespoon butter, 1 cup mozzarella cheese, 1 tablespoon red pepper flakes
Pour pasta mixture into a large greased baking dish. Spread evenly and then sprinkle remaining cheese on top. Cover with foil and refrigerate. It can stay in the fridge for 2-3 days before baking.
1 cup mozzarella cheese, ½ cheddar cheese
When you’re ready to eat, preheat your oven to 425-degrees and bake covered for 10 minutes. Then remove the foil and continue cooking until it’s heated through and the cheese is melted and lightly browning.
Serve immediately and garnish with Parmesan cheese if desired.