Instructions:

Preheat oven to 350 degrees. Bring 1 gallon of water to a rapid boil with 3 tablespoons kosher salt. Add pasta to the boiling water and stir. Cook for 7 minutes, stirring occasionally, and drain well through a colander. Set aside.

Melt butter in a large saucepan over medium heat. Add garlic and shallots, sauté until shallots are slightly translucent, careful not to burn the garlic. Whisk in the flour and cook for approximately 4 – 5 minutes forming a light roux. Add cream, buttermilk, nutmeg, mustard, salt and pepper and bring to a light boil. Wisk in cheese until melted. Turn off heat, blend in sour cream and wine.

Sauté Italian sausage in 2 tablespoons extra virgin olive oil until just cooked through. Remove from pan to paper towels to drain. Sauté peppers in the sausage drippings. Slice the slightly cooled sausage into bite sized pieces. Place pepperoni between paper towels on a plate, microwave for 90 seconds, blot off excess grease.

Butter an approximately 3 quart or 10” x 14.5” baking dish (or spray with non-stick spray). Add cooked macaroni, sliced sausage, peppers, pour cheese sauce over pasta and gently mix. Bake for 20 minutes. Remove from oven, top with a layer of pepperoni, the remaining cheeses and continue cooking for approximately 10 minutes and lightly brown on top (use broiler to brown if necessary). Let sit for 5 minutes. Garnish with Italian parsley and a few pieces of pepperoni in the center and serve.