Directions

For the pasta:

Ingredients

5 cloves chopped garlic, plus 3 cloves
whole garlic
3 bay leaves
Salt
Freshly ground black pepper
1 teaspoons paprika, plus more to taste
1 teaspoon smoked paprika
3 quarts water, boiling
1 pound dry elbow macaroni
1 teaspoon dry mustard
Olive oil, to taste

Directions

For the cheese sauce:

Ingredients

1 pound
aged sharp Cheddar
3/4 cup white Cheddar
3 ounces Asiago

3 ounces Pecorino
3 ounces Gorgonzola
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups heavy whipping cream
1/3 cup creme fraiche
1 teaspoon dry mustard
1 tablespoon Dijon mustard
1 teaspoon paprika
1/2 teaspoon smoked paprika
1 lemon, juiced, 1/2 lemon, zested
2 teaspoons finely ground Mediterranean sea salt
2 teaspoons ground black pepper
3 organic eggs, beaten

For the pesto:
1 cup olive oil
1 lemon, zested
2 ounces basil leaves

2 ounces raw pine nuts
1-ounce feta cheese
Salt
Freshly ground black pepper

For the cream sauce:
1 cup heavy whipping cream
1/3 cup creme fraiche
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 teaspoon paprika
Salt
Freshly ground black pepper
French bread, cut diagonally
Unsalted butter, as needed

Directions

For the pasta:
Prepare pasta stock by adding 5 cloves garlic, bay leaves, salt, pepper, paprika, smoked paprika, to the
water. Bring to a boil and simmer for 15 minutes. Remove from heat. Strain stock and return liquid to the pot.
Bring to a boil and add macaroni until done. Strain pasta and toss with dry mustard. Toss in salt, pepper, and
olive oil to taste.

For the cheese sauce:
Grate all the cheeses, making sure to keep Asiago and Pecorino separate from the Cheddars. Crumble the
Gorgonzola cheese. Melt the butter and add the flour through a fine-mesh sieve. Add cream and creme fraiche.
Add dry mustard, Dijon mustard, paprika, smoked paprika, lemon juice, lemon zest, salt, and pepper. Add
Gorgonzola and Cheddar cheeses to the sauce, returning to low heat.

Add the pasta to the cheese sauce and add egg, combine well. Top with grated Asiago and Pecorino. Put in
individual crocks and bake until bubbly golden brown, about 20 to 25 minutes.

For the pesto:
Blend the olive oil, lemon zest, basil, pine nuts, feta, salt and pepper in a blender or food processor to
make basil pesto.

For cream sauce:
In a saucier, combine the heavy cream, creme fraiche, Dijon mustard, dry mustard, paprika, salt, and pepper.
Cook on medium heat until flavors meld and sauce reduces.

Cut bread into 8 toastettes. Season with salt, pepper and butter. Put in oven to toast. Remove and drizzle

with basil pesto and cream sauce.

Serve macaroni and cheese and serve immediately with toastettes.