Breakfast Macaroni and Cheese with Sausage and Hash Browns

INGREDIENTS

Kosher salt

1 lb

elbow macaroni

1 tbsp

vegetable oil

1 lb

breakfast sausage, casings removed

large yellow onion, chopped

small green bell peppers, chopped

2 1/2 cups

half-and-half

1/8

to 1/4 teaspoon cayenne pepper

1 lb

cream cheese, room temperature

8 oz

sharp Cheddar, shredded (about 3 cups)

3 oz

Gruyere, shredded (about 1 cup)

1 1/2 cups

frozen shredded hash browns, thawed

4 tbsp

unsalted butter, melted