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
For the breading:
- 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
For the macaroni and cheese:
- 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
For the celery root puree:
- 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
For garnish:
- 5 baby celery ribs
- 2 tablespoons chive oil
For the fonduta:
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.
For the breading:
In a medium bowl, lightly whisk 2 egg whites. In a separate medium bowl, combine all dry ingredients.
For the cake:
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.
For the puree:
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.
To assemble:
Place a pool of celery sauce on each plate. Place macaroni and cheese cake in center. Garnish with baby celery and chive oil.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By smjf1997_4118301
lake oswego, OR
on October 02, 2009
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I am a Chef looking for Irish recipies, and this popped up. I would add I rish bacon and sharp, aged, Irish white cheddar to fit the flavor profile of Irieland. It sounds unbeleiveably delicious! Can't wait to try it.
Of course, it's fattneing, it's mac & cheese!
By lfisher58_11592293
Green Bay, WI
on January 21, 2009
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The preparation was easy but did require many steps. We did not make the puree (didn't want to purchase truffles or truffle oil due to the cost or use the celery garnish and the flavor was still fantasitc. I used Wisconsin Sharp White Cheddar as I could not find Vermont White. I also used frozen corn (thawed instead of fresh. Lastly, we had to go to a cooking store to get the Champagne Vinegar. My husband especially liked the crisp topping. This recipe however does make alot. We halved the recipe and still ended up with 5 cakes that were about 1 inch thick (I used a hamburger ring mold to make them.
By gtnmynlsdn_325627
Stockton, CA
on November 22, 2008
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That's me catching my drool JUST reading this recipe! To comeent on the other reviewer, it IS an easy recipe to make and understand, it just is a little time consuming...that doesn't make it hard or difficult to make. It also happens to be mouth watering delicious! I will say, I did leave the bacon out, but only because I wasn't in the mood for that smoky flavor at the time I was craving mac n' cheese...but I am sure that I will make it another time with the bacon. Food is mood and vice versa, all good at one time or another, just depends on what you are craving. Also, the little cakes are for presentation and wow factor, which go over huge for impressing guests, but I agree with the other reviewer, especially if you are just looking for comfort food and want to dig in...no need to even get a plate! LOL!
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