Dish of the Day: Cato Corner Bloomsday Macaroni and Cheese with Seasonal Mushrooms

October 28, 2010 12:47 pm

Dish of the Day: Cato Corner Bloomsday Macaroni and Cheese with Seasonal Mushrooms

Mac & Cheese: We've baked it, we've melted it in a pot and cooked it from a box. We eat it the next day, cold, we crave it hot, we even desire it on pizza!

But if you're a connoisseur of macaroni, you'll need to try it at Wall & Water at the Andaz Wall Street Hotel. Chef Maximo Lopez May, the nicest man in the world, has created a take on the traditional cheesy pasta that is completely out of this world. It comes straight to your table in the same cast-iron pot it was baked in to insure ultimate, blisteringly hot cheesiness in every delectable bite.

You can make this at home simply by following Chef Maximo's recipe. Tip: He insists that the mushrooms must be really, really good in order for this dish to soar, so make sure they're cleaned with a damp cloth and sliced thinly before adding. Chef Maximo also suggests using chanterelle or trumpet mushrooms, but only if they are in season! Vary your recipe based on the types of mushrooms available at your local market.

Make this during the fall for your dinner guests or just in a singular pot for yourself! It's almost too good to share...

Photo credit: Syndicate PR

� Written by Kaitlin A. Lipe

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Tags : cheese, mac, pot, cook, fall, dinner, chef maximo lopez may, andaz hotel, wall and water