Vermont White Cheddar Mac N' Cheese Cake

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For the fonduta:

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