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Cook the pasta 1-2 minutes less than the package directions suggest. Drain and set aside.
In a Dutch oven, melt half the butter over medium heat and cook the Andouille sausage until golden brown on each side, remove them from the pot.
Add in the onions and peppers and cook until soft, about 5-8 minutes.
Add the remaining butter, flour and Cajun spice, cook for 2 minutes, stirring constantly.
Gradually add the milk and half-and-half, salt, and pepper. Cook until the sauce thickens.
Once thickened, remove the sauce from the heat. Add most of the cheddar and Monterey Jack cheese, but reserve ¼ cup of each cheese to sprinkle on top.
Stir until the cheese is fully melted.
Add the cooked pasta and the browned sausage to the sauce and mix well.
Pour the mixture into a buttered 9x13-inch casserole dish. Top with the remaining cheese.
Bake for 30-45 minutes, or until the top is golden brown and bubbly.
Let cool for 15 minutes before serving.