Mac and cheese with sausage

Ingredients:

• 450 g of pasta horns
• 1 tbsp. l. olive oil
• 450 g raw sweet Italian sausage, casings removed
• 1 red bell pepper, seeded and chopped
• 1 onion, chopped
• 2.5 cups of low-fat cream
• 1/4 tsp cayenne pepper
• 2 packages of 220g cream cheese, room temperature
• 220 g sharp cheddar, grated
• 1 cup grated Gruyere

Preparation:

1. Preheat oven to 220°C.
2. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Set aside 1 3/4 cups of the water, drain the rest, and set the pasta aside.
3. Heat olive oil in a large Dutch oven or saucepan over medium-high heat. Add the sausage and cook, breaking it up into small pieces, for about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate. Add the bell pepper, onion, and a pinch of salt to the rendered fat in the pan and cook, stirring occasionally, until the vegetables are soft and lightly browned, 10-12 minutes; transfer to the plate with the sausage.
4. Carefully wipe out the pan, add the cream and cayenne pepper, and bring to a simmer over medium heat. Simmer gently until the cream has reduced to 1.5 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the cheddar and Gruyere, one handful at a time, until all the cheese is melted and the sauce is smooth. Remove from heat.
5. Add the cooked pasta and cooking water to the cheese sauce and stir to distribute evenly. Add the sausage and vegetables, and season with salt and pepper to taste. Place the mac and cheese in a 9x13-inch baking dish and bake until the sauce is bubbling and the casserole is lightly browned, about 10 minutes.