Tomato and Cherry Pepper Mac and Cheese

Preheat oven to 375°F. Cook macaroni pasta according to package directions, drain and set aside.

In a large skillet, cook Italian sausage over medium-high heat, breaking it up with a spoon until browned and cooked through, about 8-10 minutes.

Add the marinara sauce, chopped cherry peppers, and roasted red bell peppers to the sausage. Simmer for 5 minutes, then remove from heat.

In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.

Gradually whisk in milk and cook, stirring constantly, until mixture thickens, about 3-4 minutes.

Remove from heat and stir in cheddar cheese, mozzarella cheese, and Parmesan cheese until melted and smooth. Season with garlic powder, salt, and pepper.

Add the cooked macaroni to the cheese sauce and stir to combine.

Fold in the sausage and pepper mixture until evenly distributed.

Transfer to a greased 9x13 inch baking dish and top with breadcrumbs.

Bake for 25-30 minutes until bubbly and golden on top.

Remove from oven and let cool for 5 minutes. Garnish with fresh parsley before serving.