Executive Chef Maximo Lopez May, Wall & Water
Mac & Cheese: Strascinati pasta with “Cato Corner Bloomsday cheese” and seasonal mushrooms:

Ingredients:
(Serves 4 people)
1 bag of dry Strascinati pasta
2 cloves of garlic
1 small onion
4 tablespoons of melted butter
2 tablespoons of thyme leaves
2 tablespoons of parsley leaves
Zest of 2 lemons
1 cup of white wine
2 cups of heavy cream
4 slices of day old farm bread
4 cups of mixed seasonal fall mushrooms
1 whole cato corner Bloomsday cheese
Sea salt and freshly crushed black pepper

Procedure:
1. Cut bread into small cubes and mix with half of the melted butter and the thyme leaves, reserve.
2. Cook the chopped onion and garlic with the reminder of the butter until tender, add the cleaned mushrooms and cook until the mushrooms are cooked but still firm, add the wine and let it evaporate.
3. Add the cream and bring to a boil then add the previously cooked pasta (al dente).
4. Mix with the grated cheese, lemon zest, chopped parsley, season it well and put this mixture into a baking tray.
5. Sprinkle with the bread mix, roast in a medium heat oven until golden brown and serve immediately.

Comments:
"If you can’t find Strascinati pasta, you could also use Strozzapreti, Orecchietti or Cavatelli. The kind of mushroom to utilize depends on the market availability, but go for an elegant one like chanterelles or trumpets… If you like to replace the cheese, you can do it by utilizing a nutty flavored one Use the same wine to cook that you will use in the table, That will assure you a great paring!!!"

Wall & Water, 75 Wall Street (at Water Street); 212-699-1700.