Broil the peppers for about 10 minutes, rotating at about 5 minutes. The skin should blister on all sides.
Place the blistered peppers in a plastic bag and steam.
Once completely cooled, peel the blistered skin off of the peppers.
Cut a slit down the middle and open the pepper to reveal the pocket. Remove the seeds and veins.
In a medium skillet, crumble and brown turkey sausage for about 5 minutes on medium-high heat. After almost browned, add the onion and red pepper and continue to saute until onion is translucent for about another 5 minutes. Drain and set aside.
Melt butter in a large skillet over medium heat. Add flour when the butter starts to get bubbly and cook for about a minute.
Pour milk into the skillet and whisk until smooth and thick. You'll feel it.
Remove the skillet from the heat and add nutmeg, black pepper, cayenne pepper, 1 c. habenero, 1 c. extra sharp and 1 c. colby jack cheeses.
Stir macaroni, turkey sausage mixture and jalapenos into the cheese sauce.
Line a large baking sheet with parchment papper.
Take about a 1/2 cup of mac and cheese and stuff into the cavity of each pepper and place on baking sheet.
Sprinkle 2 T. of remaining cheeses on each pepper and a 1 T. of croutons on each pepper.
Place in a 350 degree oven for about 10 minutes or until cheese melts.
Garnish with tomatoes and cilantro. Say Grace and enjoy!!