Laura Werlin's Pizza Mac & Cheese

Name: Laura Werlin's Pizza Mac & Cheese
Ingredients: 2 Tbsp plus 2 tsp kosher salt (plus more as needed); 1 lbs large elbow macaroni, about 4 cups; 4 ciabatta rolls, cut into 3-inch wide pieces (or use one ciabatta loaf or Italian bread, cut into ½-inch cubes); 1/2 cup plus 2 Tbsp olive oil, divided; 3 oz pecorino cheese, finely grated (about 1½ cups); 2 lbs cremini or white mushrooms, stems removed and quartered (larger mushrooms cut into 6 pieces); 1 Tbsp dried oregano; ¼ cup all-purpose flour; 4 cups whole or reduced-fat milk; 2 cups heavy cream; 1½ lbs fresh mozzarella cheese, thinly sliced (or coarsely grated if using vacuum-packed mozzarella); 8 oz pepperoni, cut into ¼-inch cubes (if using pre-sliced pepperoni, then coarsely chopped); oven roasted tomatoes (see ingredients and instructions below); 2 cups pitted Kalamata olives, pitted coarsely chopped; ¾ tsp. red pepper flakes; 1 pint cherry tomatoes; 2 Tbsp olive oil; ½ tsp salt; Freshly ground pepper

www.silveradovineyards.com

Pizza Mac & Cheese? Yes, and it's as tasty as it sounds. Find Laura Werlin's recipe here plus parings from Silverado Vineyards' delicious wines. Try it tonight!

View full recipe on www.silveradovineyards.com

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Ingredients

2 Tbsp plus 2 tsp kosher salt (plus more as needed)
1 lbs large elbow macaroni, about 4 cups
4 ciabatta rolls, cut into 3-inch wide pieces (or use one ciabatta loaf or Italian bread, cut into ½-inch cubes)
1/2 cup plus 2 Tbsp olive oil, divided
3 oz pecorino cheese, finely grated (about 1½ cups)
2 lbs cremini or white mushrooms, stems removed and quartered (larger mushrooms cut into 6 pieces)
1 Tbsp dried oregano
¼ cup all-purpose flour
4 cups whole or reduced-fat milk
2 cups heavy cream
1½ lbs fresh mozzarella cheese, thinly sliced (or coarsely grated if using vacuum-packed mozzarella)
8 oz pepperoni, cut into ¼-inch cubes (if using pre-sliced pepperoni, then coarsely chopped)
oven roasted tomatoes (see ingredients and instructions below)
2 cups pitted Kalamata olives, pitted coarsely chopped
¾ tsp. red pepper flakes
1 pint cherry tomatoes
2 Tbsp olive oil
½ tsp salt
Freshly ground pepper