Boil the elbow macaroni according to package directions. Drain and set aside.

In a skillet, heat olive oil and sauté diced bell peppers until softened. Remove and keep aside.

Melt the butter in a large saucepan over medium heat. Whisk constantly while adding flour to create a smooth paste (roux). Cook for about 1 minute.

Gradually pour in the milk and heavy cream, whisking until the mixture thickens. After that, mix in the pepper jack and cheddar cheeses until they are smooth and melted.

Stir in Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the sautéed peppers and cooked protein (if using).

Add the cooked macaroni to the cheese sauce and mix well to coat every piece.

Garnish with chopped green onions and serve warm. Savor your handmade mac & cheese from Rainforest Cafe Creole!