Ingredients Jump to Instructions ↓

  1. 5 cloves chopped garlic, plus

  2. 3 cloves whole garlic

  3. 3 bay leaves Salt Freshly ground black pepper

  4. 1 teaspoons paprika, plus more to taste

  5. 1 teaspoon smoked paprika

  6. 3 quarts water, boiling

  7. 1 pound dry elbow macaroni

  8. 1 teaspoon dry mustard Olive oil, to taste

  9. 1 pound aged sharp Cheddar

  10. 3/4 cup white Cheddar

  11. 3 ounces Asiago

  12. 3 ounces Pecorino

  13. 3 ounces Gorgonzola

  14. 3 tablespoons unsalted butter

  15. 3 tablespoons all-purpose flour

  16. 2 1/2 cups heavy whipping cream

  17. 1 teaspoon paprika

  18. 1/2 teaspoon smoked paprika

  19. 1 lemon , juiced,

  20. 1/2 lemon, zested

  21. 2 teaspoons finely ground Mediterranean sea salt

  22. 2 teaspoons ground black pepper

  23. 3 organic eggs , beaten

  24. 1 cup olive oil

  25. 1 lemon, zested

  26. 2 ounces basil leaves

  27. 2 ounces raw pine nuts 1-ounce feta cheese Salt Freshly ground black pepper

  28. 1 cup heavy whipping cream

  29. 1/3 cup creme fraiche

  30. 1 tablespoon Dijon mustard

  31. 1 teaspoon dry mustard

  32. 1 teaspoon paprika Salt Freshly ground black pepper French bread , cut diagonally Unsalted butter, as needed

Instructions Jump to Ingredients ↑

  1. For the pasta : For the cheese sauce: 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.


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