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.
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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Melissa Mayer, San Diego, CA, 2007