-
1
Prepare pasta stock by adding 5 cloves garlic, bay leaves, salt, pepper, paprika, smoked paprika, to the water.
-
2
Bring to a boil and simmer for 15 minutes.
-
3
Remove from heat.
-
4
Strain stock and return liquid to the pot.
-
5
Bring to a boil and add macaroni until done.
-
6
Strain pasta and toss with dry mustard.
-
7
Toss in salt, pepper, and olive oil to taste.
-
8
For the cheese sauce:
-
9
Grate all the cheeses, making sure to keep Asiago and Pecorino separate from the Cheddars.
-
10
Crumble the Gorgonzola cheese.
-
11
Melt the butter and add the flour through a fine-mesh sieve.
-
12
Add cream and creme fraiche.
-
13
Add dry mustard, Dijon mustard, paprika, smoked paprika, lemon juice, lemon zest, salt, and pepper.
-
14
Add Gorgonzola and Cheddar cheeses to the sauce, returning to low heat.
-
15
Add the pasta to the cheese sauce and add egg, combine well.
-
16
Top with grated Asiago and Pecorino.
-
17
Put in individual crocks and bake until bubbly golden brown, about 20 to 25 minutes.
-
18
For the pesto:
-
19
Blend the olive oil, lemon zest, basil, pine nuts, feta, salt and pepper in a blender or food processor to make basil pesto.
-
20
For cream sauce:
-
21
In a saucier, combine the heavy cream, creme fraiche, Dijon mustard, dry mustard, paprika, salt, and pepper.
-
22
Cook on medium heat until flavors meld and sauce reduces.
-
23
Cut bread into 8 toastettes.
-
24
Season with salt, pepper and butter.
-
25
Put in oven to toast.
-
26
Remove and drizzle with basil pesto and cream sauce.
-
27
Serve macaroni and cheese and serve immediately with toastettes.
