Recipes : Vermont White Cheddar Mac N' Cheese Cake : Food Network

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Vermont White Cheddar Mac N' Cheese Cake
Recipe courtesy Frank Bonanno, Denver, Colorado, 2007

Directions
For the fonduta:

Ingredients
1 pound butter (recommended: Plugra)
1 shallot, diced
1/2 cup champagne vinegar
2 cups good white wine
1 quart heavy cream
1 pound Vermont Cheddar, cubed

Directions
For the breading:

Ingredients
2 egg whites

2 cups grated Parmigiano-Reggiano
1 cup panko bread crumbs
2 tablespoons diced fresh chives
1 tablespoon finely chopped flat-leaf Italian parsley
1 teaspoon chopped fresh oregano leaves

Directions
For the macaroni and cheese:

Ingredients
1 pound elbow noodles, cooked al dente
2 cups fresh corn, blanched
8 ounces apple smoked bacon, chopped and rendered
2 tablespoons butter
2 tablespoons extra-virgin olive oil

Directions
For the celery root puree:

Ingredients
4 ounces butter, plus 4 ounces
2 shallots, diced
1 bulb celery root, peeled and diced
3 cups milk
1 cup heavy cream, as needed
3 teaspoons chopped truffles
Salt
Freshly ground white pepper
White truffle oil, to taste

Directions
For garnish:

Ingredients
5 baby celery ribs
2 tablespoons chive oil

Directions
Special equipment: a ring mold

Preheat oven to 375 degrees F.

Ingredients
For the fonduta:

Directions
Put butter in a 4-quart heavy bottom pan; melt slowly. Add the shallots
and sweat for 10 minutes. Add vinegar and white wine and reduce for 15 minutes. Pour in cream and
reduce by half. Transfer to blender; slowly add Cheddar while pulsing to heavy thickness. Hold
warm.

Ingredients
For the breading:

Directions
In a medium bowl, lightly whisk 2 egg whites. In a separate medium bowl,
combine all dry ingredients.

Ingredients
For the cake:

Directions
Place noodles, bacon, and corn in a large bowl; toss with fonduta until
well coated. Place mixture in a shallow baking dish. Place a weight on top of it (e.g. another
baking dish) and press for 30 minutes in the refrigerator. Once set, ring mold 5 cakes. Dip top of
each cake in egg white, then into breading. In a nonstick pan, melt butter and olive oil until just
crackling. Place cakes, bread side down on pan. Saute 4 minutes; place in oven for 8 minutes. Remove
and drain on paper towels. Keep warm.

Ingredients
For the puree:

Directions
Melt 4 ounces of butter. Saute shallots 5 minutes. Add celery root and
milk and cook over medium heat for 20 minutes. Drain and place celery root in a blender. Add the
remaining 4 ounces of butter and blend until smooth adding the cream, as needed. Season truffles
with salt, pepper, and white truffle oil. Stir in truffles. Hold warm.

Ingredients
To assemble:

Directions
Place a pool of celery sauce on each plate. Place macaroni and cheese
cake in center. Garnish with baby celery and chive oil.