Notice: This recipe makes a lot! It filled a 12-inch cast iron skillet and two 9-inch tinfoil pans.

• Bring about 4 qts of water to a boil in a dutch oven or deep pan. Add 2 tsp of kosher salt. Add 16 oz of elbow macaroni. Cook until tender, about 8 min. Drain and set aside.

  Preheat oven to 375 to 400° Chop 1 pound of smoked sausage into small pieces. Chop 1/2 of an onion, and one whole red bell pepper into small pieces.

  Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat Add the smoked sausage, onion, and red bell pepper. Cook until the sausage is brown (mine was just more of a darker color and not really brown) and the onion and bell pepper is tender. This should only take 8-10 minutes. Transfer the mixture to a bowl. You’ll need the skillet later, so wipe it down and set it aside.

  Grate the cheddar cheese and pepper jack cheese. Set aside.

  Melt butter in medium saucepan over low to medium heat, add flour, whisking constantly. Slowly add milk and contiue to simmer (not boil) until it thickens slightly. This may only take 5-10 minutes. It should be about the consistence of thin gravy. Add sour cream and creole seasoning. Set aside.

  Butter 12-inch skillet (or use vegetable oil or cooking spray). Place some of the macaroni, sausage mixture, cheese, macaroni, sausage mixture, and cheese. Pour some of the sauce over the mixture and take a fork to make sure all is covered well. NOTE! This is a large recipe. It made a 12-inch skillet and two 9-inch tinfoil pans. The extra pans can be sealed tightly with tinfoil and froen for later. If it doesn't look quite moist enough, you can add a bit more milk. I added about 1/2 cup extra milk. Also as an option you can add extra shredded cheese on top. (This milk and extra cheese is not calculated in the ingredients.)

  Bake in a 370-400° oven until hot and bubbly, golden brown on top. This should only take 20-25 minutes. If hot and bubbly but not brown enough, switch to broil for a few minutes, but watch closely. Serve right from the skillet!